Cumberland sausages awarded PGI status

[Harters]

http://www.bbc.co.uk/news/uk-england-cumbria-12777166

[JudyB]

http://www.bbc.co.uk/news/uk-england-cumbria-12777166

But I note that it says:

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.

[Harters]

[surely for PGI status Cumberland sausages they should only be made in the historical county of Cumberland?

Clearly not.

Edited March 18, 2011 by Harters (log)

[cachan]

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

[technophile50]

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.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/cumberland-sausage-pgi.pdf

To bad the Cumberland pig went extinct in the 1960's. I expect this will benefit producers more than farmers.