http://www.bbc.co.uk...umbria-12777166
Cumberland sausages awarded PGI status
Started by
Harters
, Mar 18 2011 04:32 AM
4 replies to this topic
#2
JudyB
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Posted 18 March 2011 - 06:17 AM
But I note that it says:http://www.bbc.co.uk/news/uk-england-cumbria-12777166
Cumberland sausage has been successful in its bid to be made only in Cumbria.
Surely for PGI status Cumberland sausages they should only be made in the historical county of Cumberland?
The county of "Cumbria" created in 1974 covers a rather wider area than that including Cumberland, Westmorland and parts of what were Lancashire and Yorkshire.
#3
Harters
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Posted 18 March 2011 - 06:25 AM
Clearly not.[Surely for PGI status Cumberland sausages they should only be made in the historical county of Cumberland?
Edited by Harters, 18 March 2011 - 06:25 AM.
John Hartley
#4
cachan
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Posted 03 May 2011 - 12:11 PM
Surely for PGI status Cumberland sausages they should only be made in the historical county of Cumberland?
The county of "Cumbria" created in 1974 covers a rather wider area than that including Cumberland, Westmorland and parts of what were Lancashire and Yorkshire.
This is the published application :-
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2010:208:0008:0011:EN:PDF
It does appear that they went for the simpler definition of specifying modern-day Cumbria
This is the announcement of the registration :-
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:076:0038:0039:EN:PDF
#5
technophile50
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Posted 03 May 2011 - 12:58 PM
There is also no explicit requirement that the pigs used be raised in Cumbria, just that their origin be traced, and that
"The production, processing and preparation of Traditional
Cumberland Sausage must take place in the county of Cumbria, this
includes preparation of the raw materials as follows:
• Mincing of meat
• Addition of salt and other ingredients including seasonings
• Mixing and kneading of ingredients
• Filling the natural pork casings
• Shaping ."
Minimum meat content is 80%, minimum hole diameter on sausage grinder is specified as 4.5 mm to preserve coarse texture, diameter must be 20 mm minimum, and spices are restricted to -
• White pepper
• Black pepper
• Salt
• Thyme
• Sage
• Nutmeg
• Mace
• Cayenne
see http://archive.defra...sausage-pgi.pdf
To bad the Cumberland pig went extinct in the 1960's. I expect this will benefit producers more than farmers.
"The production, processing and preparation of Traditional
Cumberland Sausage must take place in the county of Cumbria, this
includes preparation of the raw materials as follows:
• Mincing of meat
• Addition of salt and other ingredients including seasonings
• Mixing and kneading of ingredients
• Filling the natural pork casings
• Shaping ."
Minimum meat content is 80%, minimum hole diameter on sausage grinder is specified as 4.5 mm to preserve coarse texture, diameter must be 20 mm minimum, and spices are restricted to -
• White pepper
• Black pepper
• Salt
• Thyme
• Sage
• Nutmeg
• Mace
• Cayenne
see http://archive.defra...sausage-pgi.pdf
To bad the Cumberland pig went extinct in the 1960's. I expect this will benefit producers more than farmers.
