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| Version 1 | Version 2 |
|---|---|
| EU status bid for Cumbrian banger | EU status bid for Cumbrian banger |
| (about 2 hours later) | |
| An official application for Cumberland Sausage to be granted protected status is to be handed to the European Union. | An official application for Cumberland Sausage to be granted protected status is to be handed to the European Union. |
| Producers of the Cumbrian banger are hoping officials in Brussels will give it similar ranking alongside Champagne, Parma ham or Greek Feta cheese. | Producers of the Cumbrian banger are hoping officials in Brussels will give it similar ranking alongside Champagne, Parma ham or Greek Feta cheese. |
| This would prevent sausage-makers outside the region using the title "traditional Cumberland sausage". | This would prevent sausage-makers outside the region using the title "traditional Cumberland sausage". |
| The campaign is being run by the Cumberland Sausage Association, set up in 2005, and Made in Cumbria. | The campaign is being run by the Cumberland Sausage Association, set up in 2005, and Made in Cumbria. |
| Association members believe the criteria for a Cumberland sausage should be a high meat content of about 80%, the sausage to be coiled, not linked, a wider diameter than conventional sausages and a rough cut texture. | |
| Cumbrian farmer Peter Gott said : "We have got a passion for food in our area and traditional Cumberland sausage should only be made to the benchmarks. | Cumbrian farmer Peter Gott said : "We have got a passion for food in our area and traditional Cumberland sausage should only be made to the benchmarks. |
| "This is in fact the only application for a sausage from a certain region, made a certain way, in the country. | "This is in fact the only application for a sausage from a certain region, made a certain way, in the country. |
| "I'm quite proud that we are nearly there." | "I'm quite proud that we are nearly there." |