Will all real Cornish pasties please stand up!
The upshot of the decision is that now only Cornish pasties made in Cornwall according to a traditional recipe can be called 'Cornish pasties', where it stems from an application by the Cornish Pasty Association (CPA) for Protected Geographical Indication (PGI) status asking that only Cornish bakers be alowed to sell and market pasties upon this basis.
A genuine CPA-endorsed Cornish pasty made in Cornwall is D-shaped and crimped on one side alone, while a chunky, lightly seasoned filling comprises uncooked minced or chunks of beef (not less than 12.5%), swede, potato, and onion with a light seasoning. The casing is golden, savoury, glazed with milk or egg and must retain its shape after being slow baked. No artificial flavourings or additives are allowed.
CPA spokesman David Rodda said: “Receiving protected status for the Cornish pasty is good news for consumers but also for the rural economy. By protecting our regional food heritage, we are protecting local jobs. Thousands of people in Cornwall are involved in the pasty industry, from farmers to producers, and it’s important that the product’s quality is protected for future generations.”
Alan Adler, CPA chairman added: “By guaranteeing the quality of the Cornish pasty, we are helping to protect our British food legacy. We lag far behind other European countries like France and Italy, that have hundreds of food products protected, and it’s important that we value our foods just as much. Today’s announcement does not stop other producers from making other type of pasties but they won’t be able to sell them as ‘Cornish’.”
