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{{Short description|English pork sausage}}
NOT TODAY HONKY
{{Use dmy dates|date=April 2022}}
[[File:Cumberland_sausage.jpg|thumb|Cumberland sausage]]
'''Cumberland sausage''' is a [[pork]] [[sausage]] that originated in the historic county of [[Cumberland]], [[England]], ceremonially part of [[Cumbria]]. It is traditionally very long, up to {{convert|50|cm|in|0|abbr=off}}, and sold rolled in a flat, circular coil, but within western Cumbria, it is more often served in long, curved lengths.{{Citation needed|date=July 2010}}
 
The meat is porkchopped, andnot seasoningsground or minced, giving the sausage a chunky texture. Seasonings are prepared from a variety of [[spices]] and [[herb]]s, though the flavour palate is commonly dominated by [[black pepper|pepper]], both black and white, in contrast to the more herb-dominated flavours of sausage varieties such as those from [[Lincolnshire sausage|Lincolnshire]]. There are traditionallyTraditionally no colourings or preservatives are added. The distinctive feature is that the meat is chopped, not minced, giving the sausage a chunky, meaty texture.
 
In March 2011, the [[European Union]] granted "Traditional Cumberland sausage" was granted [[Protected Geographical Status|Protected Geographical Indication]] (PGI) status.<ref name=defra11>{{cite web | url =http://ww2.defra.gov.uk/news/2011/03/18/cumberland-sausages/ | publisher = [[Department for Environment, Food and Rural Affairs]] | title = Traditional Cumberland sausages win protected status in Europe | date= 18 March 2011 | access-date= 18 March 2011}}</ref>
| date= 18 March 2011 | accessdate= 18 March 2011}}</ref>
 
==Naming origin==
Up until the 1950s, most farms and many households kept a pig as part of their regular husbandry and means of self-sufficiency. Over time a local variety of pig was bred that was suited to the cooler and wetter climate in Cumberland. It was known as the [[Cumberland pig]], and this is where the product takes its name from.<ref>Anglo-Saxon tradition and the Celtic Spiral, http://www.CumberlandSausage.eu{{dead link|date=August 2017 |bot=InternetArchiveBot |fix-attempted=yes }} historic Briton tradition in Cumberland</ref> The Cumberland pig was a heavy pig with an upturned snout and ears that flopped forwards. Its meat had a distinctive quality and flavour that was unique. Heavy boned, slow to mature, and extremely hardy, the creature became a symbol of the region, but was allowed to die out in the early 1960s at [[Bothel, Cumbria|Bothel]].<ref name="sm"/> As an alternative, [[Large Black pig|Large Black]], [[Gloucestershire Old Spots]] and Welsh breeds can be used. The Cumberland pig breed has now been revived, although not officially recognised by the [[Rare Breeds Survival Trust]].▼
 
==History==
The Cumberland sausage has been a local speciality in the area for around 500 years.<ref name="sm">{{cite web|url=http://www.steadmans-butchers.co.uk/sausages/history.htm|title=Sausage History|work=steadmans-butchers.co.uk|deadurlurl-status=yesdead|archiveurlarchive-url=https://web.archive.org/web/20100909005452/http://www.steadmans-butchers.co.uk/sausages/history.htm|archivedatearchive-date=2010-09-09|df=}}</ref> It is not known howHow the Cumberland sausage came to acquire its special shape and taste is not known. Historically, the sausage was more highly seasoned than it is today., Thisreflecting isa largely attributed to thestrong influx of spices into Whitehaven during the 18th century. During this time, Cumbria was introduced to ginger, black pepper, and nutmeg, as well as other foodstuffs such as molasses, sugar, and rum. Many of these ingredients have been incorporated into some of Cumbria's local specialities, such as the spicy Cumberland sausage.<ref name="sm"/>
 
==Ingredients==
Most sausages are divided into links but the Cumberland sausage is one continuous rope-like coil. The sausage is typically filled with chopped or coarsely choppedminced pork, andto blackwhich is added pepper, andthyme, sometimessage, othernutmeg ingredientsand suchcayenne, asand herbssome and[[rusk]] otheras a spicesbinder. The meat content is usually 85–98%.<ref name="sm"/><ref>{{cite web |title=Traditional Cumberland Sausage |url=https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/271308/pfn-cumberland-sausage-pgi.pdf |publisher=Department for the Environment, Food and Rural Affairs |access-date=26 October 2019}}</ref> However, the popularity of the Cumberland sausage has become so widespread in recent years that many large food producers started to mass-produce it and sacrificed its original quality with a meat content as low as 45%, containing emulsified rather than coarse-cut meat and being sold in thin links rather than thick, continuous lengths.<ref name="sm"/>
 
▲Up untilUntil the 1950s, most local farms and many households kept a pig as part of their regular husbandry and means of self-sufficiency. Over time, a local variety of pig was bred that was suited to the cooler and wetter climate in Cumberland. It was, known as the [[Cumberland pig]], and this is where the product takes its name from.<ref>Anglo-Saxon tradition and the Celtic Spiral, http://www.CumberlandSausage.eu{{dead link|date=August 2017 |bot=InternetArchiveBot |fix-attempted=yes }} historic Briton tradition in Cumberland</ref> The Cumberland pig was a heavy pig with an upturned snout and ears that flopped forwards. Its meat had a distinctive quality and flavour that was unique. Heavy boned, slow to mature, and extremely hardy, the creature became a symbol of the region, but was allowed to die out in the early 1960s at [[Bothel, Cumbria|Bothel]].<ref name="sm"/> As an alternative, [[Large Black pig|Large Black]], [[Gloucestershire Old Spots]], and Welsh breeds can be used. The Cumberland pig breed has now been revived, although not officially recognised by the [[Rare Breeds Survival Trust]].
 
==Protected Geographical Status==
[[File:Cumberland sausage advert.jpg|thumb|]]
ThereA campaign was a campaignmade by some Cumbrian butchers<ref>{{Cite web|url=http://www.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/cumberland-sausage-pgi.pdf{{dead|title=Cumberland linkSausage|date=August18 2017November 2009|botwebsite=InternetArchiveBot defra.gov.uk|fixarchive-attemptedurl=yes https://web.archive.org/web/20091118112128/http://www.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/cumberland-sausage-pgi.pdf|archive-date=2009-11-18}}</ref> and meat manufacturers to have Cumberland sausage placed under a [[Protected Geographical Status]] classification under [[European Commission]] rules. This would provide the same protection as is afforded to [[Parma ham]] and [[Feta cheese]]. The association suggested that the criteria for the sausages should include: a high meat content of more than 80%; the sausage to be coiled, not linked; a wider diameter than conventional sausages; and a rough-cut texture. The association asserts the sausage should be prepared in Cumbria. While individual butchers have their own recipes, they are generally more highly seasoned than traditional sausages, possibly due to the historical import of spices at [[Whitehaven]].
 
There wasHowever, however,opposition oppositionarose to the campaign in its present form, which essentially calls for the modification of the proposition to reduce the region of the proposed protection from the Post post-1974 'administrative' County of Cumbria – which incorporates Cumberland, [[Westmorland]], and [[Furness|Lancashire 'north of the Sands']] but without abolishing the original counties – to the Traditional County of Cumberland, on native grounds, with provisions including the native right for natives to continue to manufacture the sausage elsewhere.
 
In March 2011, Protected Geographical Indication (PGI) status was granted to the name "Traditional Cumberland sausage". To display [https://upload.wikimedia.org/wikipedia/en/b/b2/European_Union_protected_geographical_indication_%28PGI%29_logo.png the PGI mark], the sausage must be produced, processed, and prepared in Cumbria and have a meat content of at least 80%. It must include seasoning and be sold in a long coil.<ref name=defra11/><ref>{{cite news| url=https://www.bbc.co.uk/news/uk-england-cumbria-12777166 | work=BBC News | title=Cumberland sausage wins protected status | date=18 March 2011}}</ref> However, sausages not meeting these criteria are sold as Cumberland sausages (without claiming PGI).<ref>{{cite web |url=https://www.waitrose.com/ecom/products/waitrose-1-british-free-range-cumberland-pork-sausages-6s/524931-148531-148532 |title=British free range Cumberland pork sausages|website=Waitrose |access-date= |author= |accessdate= 1 April 2018}} Waitrose supermarket product description: "Cumberland sausages" made from Hampshire breed pork from Norfolk, Suffolk, and Wiltshire, and made into sausage links, not a coil. A thin "chipolata" version is also produced.</ref>
 
==References==
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==External links==
*[https://web.archive.org/web/20060215140330/http://cumberland-sausage.net/recipes.htm Cumberland sausage recipes]
*[http://www.englishbreakfastsociety.com/british-sausage.html The English Breakfast Society Guide to the British Sausage]▼
 
▲[http://www.englishbreakfastsociety.com/british-sausage.html The English Breakfast Society Guide to the British Sausage]
 
{{Sausage}}

Retrieved from "https://en.wikipedia.org/wiki/Cumberland_sausage"
  




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