Cumberland sausage facts for kids
The Cumberland sausage is a special type of pork sausage that comes from the old county of Cumberland in England. This area is now part of Cumbria.
Traditionally, this sausage is very long, about 50 centimeters (20 inches). It's usually sold rolled up in a flat, circular coil. However, in some parts of western Cumbria, you might find it in long, curved pieces.
What makes it special? The meat is chopped, not ground up finely. This gives the sausage a unique chunky texture. It's also seasoned with different spices and herbs. The main flavour you'll taste is pepper, both black and white. Unlike other sausages that might taste more of herbs, the Cumberland sausage is known for its peppery kick! It traditionally doesn't have any added colours or preservatives.
In March 2011, the "Traditional Cumberland sausage" received a special label called Protected Geographical Indication (PGI). This means it's a unique product from a specific area, much like how Parma ham or Feta cheese are protected.
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History of Cumberland Sausage
The Cumberland sausage has been a local favourite for about 500 years! No one knows exactly how it got its unique shape and taste.
Historically, the sausage was even spicier than it is today. This is because in the 1700s, lots of new spices arrived in the port town of Whitehaven in Cumbria. These spices included ginger, black pepper, and nutmeg. Many of these ingredients, along with things like molasses and sugar, found their way into local foods, including the spicy Cumberland sausage.
What's Inside Cumberland Sausage?
Cumberland sausage is usually made with chopped or coarsely minced pork. This means the meat isn't ground into a fine paste, but rather cut into bigger pieces, giving it a chunky feel.
To give it flavour, spices like pepper, thyme, sage, nutmeg, and a little cayenne pepper are added. Some rusk (like breadcrumbs) is also mixed in to help hold everything together. Most traditional Cumberland sausages have a very high meat content, usually between 85% and 98%.
However, because the sausage became so popular, some big food companies started making it in large amounts. Sometimes, these versions have less meat (as low as 45%) and use finely blended meat instead of the traditional chunky kind. They might also be sold in thin links rather than the thick, continuous coils.
The Cumberland Pig
Until the 1950s, many local farms and homes in Cumbria kept a pig for their own food. Over time, a special type of pig called the Cumberland pig was developed. It was well-suited to the cooler, wetter weather in the area.
The Cumberland pig was a large, strong pig with an upturned snout and floppy ears. It grew slowly but was very tough. This pig became a symbol of the region, but sadly, it died out in the early 1960s. Today, other breeds like the Large Black pig can be used. Luckily, the Cumberland pig breed has now been brought back, though it's not yet officially recognized by groups that protect rare animal breeds.
Special Protection for the Sausage
Some butchers and meat makers in Cumbria wanted the Cumberland sausage to get a special label called Protected Geographical Status (PGI). This label is given by the European Commission to unique food products from specific places, like Parma ham or Feta cheese.
They suggested that for a sausage to be called "Traditional Cumberland sausage" with the PGI label, it should:
- Have a high meat content (more than 80%).
- Be sold in a coil, not as separate links.
- Be wider than regular sausages.
- Have a rough, chunky texture.
- Be made in Cumbria.
- Be well-seasoned, perhaps because of the historical spice trade in Whitehaven.
However, some people disagreed with parts of this plan. They wanted the protection to apply only to the original county of Cumberland, not the larger modern county of Cumbria. They also wanted to make sure that people originally from Cumberland could still make the sausage even if they moved elsewhere.
In March 2011, the PGI status was finally given to the name "Traditional Cumberland sausage." To use this special PGI mark, the sausage must be produced, processed, and prepared in Cumbria. It also needs to have at least 80% meat content, include seasoning, and be sold in a long coil. Sausages that don't meet these strict rules can still be sold as "Cumberland sausages," but they cannot claim the PGI status.
See also
In Spanish: Salchicha de Cumberland para niños
