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{{Short description|English pork sausage}}
[[File:Cumberland_sausage.jpg|thumb| Cumberland sausage]]▼
{{Use dmy dates|date=April 2022}}
'''Cumberland sausage''' is a form of [[sausage]] that originated in the ancient county of [[Cumberland]], [[England]], now part of [[Cumbria]]. They are traditionally very long, up to 21 inches (50 cm), and sold rolled in a flat, circular coil, but within western Cumbria, they are more often served in long, curved lengths.{{Citation needed|date=July 2010}} ▼
▲'''Cumberland sausage''' is a
The meat is
In March 2011, the [[European Union]] granted "Traditional Cumberland sausage"
==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|url-status=dead|
==Ingredients==
Until 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, known as the [[Cumberland pig]]. The Cumberland pig was a heavy pig with an upturned snout and ears that flopped forwards. 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]].
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==Protected Geographical Status==
[[File:Cumberland sausage advert.jpg|thumb|]]
A campaign was made by some Cumbrian butchers<ref>{{Cite web|url=http://www.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/cumberland-sausage-pgi.pdf
However, opposition arose 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-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, 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
==References==
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