Newmarket sausages win EU award

http://www.guardian.co.uk/travel/2012/oct/29/newmarket-sausages-european-award

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They started making them in the town in the 1880s, when they were said to have been enjoyed by Queen Victoria, and have been enjoyed by racegoers ever since.

But now Newmarket sausages have become the 50th British food product to earn European recognition for their quality, history and links with the local area.

After a lengthy consultation, the Suffolk-based banger will carry a badge declaring its protected geographical indication (PGI) status.

The bid, first launched 10 years ago, has been protracted because one local producer did not want to divulge the recipe.

The PGI is one of three European designations used to protect local foods, which include Gorgonzola, Parmesan-Reggiano cheese, Parma ham and Champagne. The latest announcement means that the sausage now joins these, and other British products such as Cornish clotted cream, Melton Mowbray pork pies, Whitstable oysters and Arbroath smokies on the list.

Food and farming minister David Heath said: "Not only are PGIs important for keeping traditional foods and recipes alive, they also make a significant contribution to the local and national economy. The recipe for the Newmarket sausage is unchanged since the days of Queen Victoria and the original recipe has been passed down the generations. This is yet another example of the quality of British foods and we can be justly proud of the position of our produce in the international market."

The UK Protected Food Names Association estimates that recognised products are worth around £1bn every year in sales and other benefits.

Melton Mowbray pork pies and Stilton cheese for example, close neighbours in the Leicestershire area, bring in an estimated £100m in sales and tourism.

Matthew O'Callaghan, chairman of the UK Protected Food Names Association said: "Having had some part to play in this application, I am delighted that it has gained approval. It shows what producers can achieve once they agree to work together to protect their food heritage."

The new agreement specifies that Newmarket sausages must be made in or close to the Suffolk town and contain a minimum of 70% pork and 3% seasoning, which includes white pepper, black pepper, thyme, parsley and nutmeg.

Chris Sheen, chairman of the Newmarket Sausage Association and managing director of Newmarket sausage producer Musk's, commented: "This is something that has been in the pipeline for some time. It will help protect the reputation of regional foods, promote rural and agricultural activity within the Newmarket area and it recognises the status and longevity of the product."

Grant Powter, managing director of local producer Powters, said: "I am delighted that this regional food product has now gained the protection it deserves by virtue of the reputation and quality which have been traditionally attributed to the making of sausages in Newmarket for more than 150 years."

Under the EU's protected food name scheme, which came into force in 1993, food or drink registered at European level will get legal protection against imitation throughout the union.

But not all British bangers have enjoyed such success. An application to give the Lincolnshire sausage special protection was turned down by the government earlier this year because there were already "too many variations" across the UK.

The Department for Environment, Food and Rural Affairs found there was no enduring link between the product and the county, stating that they had been made elsewhere for more than 20 years. An appeal failed last month.