The Guardian 22nd February 2011
Cornish pasty wins protected status from European commission
Only pasties made in Cornwall to the traditional recipe can be labelled ‘Cornish pasties’ after a ruling from Brussels
Only pasties prepared in Cornwall and following the traditional recipe can now be described as Cornish after the European commission awarded the dish “protected geographical indication” (PGI) status. Authentic pasties can still be finally baked elsewhere in Britain.
Campaigners celebrated the decision, saying it was important for the local economy – thousands of jobs are involved in the pasty industry – as well as for consumers.
Alan Adler, chairman of the Cornish Pasty Association, said: “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.”
The announcement does not stop other producers from making other type of pasties but they won’t be able to sell them as ‘Cornish'”.
The association said a genuine Cornish pasty had a distinctive “D” shape and was crimped on one side, never on top.
“The texture of the filling is chunky, made up of uncooked minced or roughly cut chunks of beef (not less than 12.5%), swede, potato, and onion with a light seasoning. The pastry casing is golden in colour, savoury, glazed with milk or egg and robust enough to retain its shape throughout the cooking and cooling process without splitting or cracking. The pasty is slow-baked and no artificial flavourings or additives must be used.”