Protection possible for Cumberland sausage

Producers of the Cumbrian delicacy are hoping EU officials will give it similar protection to the likes of Champagne, Parma ham or Greek Feta cheese.

The move would see sausage-makers outside the region unable to use the title "traditional Cumberland sausage".

The campaign is being run by the Cumberland Sausage Association, set up in 2005, and Made in Cumbria.

According to association members, a Cumberland sausage should have a high meat content of about 80%, be coiled, not linked, have a wider diameter than conventional sausages and a rough cut texture.

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