Higher price hopes for Cumberland sausage makers
Cumberland sausage has been successful in its bid to be made only in Cumbria, following an EU ruling that comes into force this month.
It now ranks alongside the likes of Champagne, Parma ham and Greek feta cheese in having Protected Geographical Indication (PGI) status under EU law.
The Department for Environment, Food and Rural Affairs (Defra) says the move will guarantee its heritage and be a major boost for Cumbria’s butchers, who now hope that they may be able to get better prices.
To display the PGI mark, the sausage must be produced, processed and prepared in Cumbria and have a meat content of at least 80%. Recipes vary from butcher to butcher, but must include seasoning and be sold in a long coil.
However, PGI status will not stop other sausage makers from describing their products as Cumberland – regardless of provenance or meat content – provided they do not use the prefix ‘traditional’.
“We’re justly proud of British food and I’m delighted to welcome traditional Cumberland sausage as the first of our many fine sausages to win protected status,” says food minister Jim Paice. “This should be a significant boost to Cumbrian producers, who will now be able to prove that their product is the real thing.”
