A TRADITIONAL North food favourite has won protected status in Europe.

Only Cumberland sausage made in Cumbria to specific standards can be called “traditional” in future, Food Minister Jim Paice announced.

Traditional Cumberland sausages now join foods like Cornish clotted cream and Stilton cheese in winning special status.

The distinctively coiled sausage has been awarded Protected Geographical Indication status, meaning that only sausages produced traditionally in line with a registered specification will be eligible to carry the PGI logo, guaranteeing heritage and authenticity.

Mr Paice said: “We’re justly proud of British food and I’m delighted to welcome traditional Cumberland sausage as the first of our many fine sausages to win protected status. This should be a significant boost to Cumbrian producers and a boost to consumers who can have confidence in where their sausages come from.”

The drive for protected status was led by John Anderson, of the Cumberland Sausage Association, who sadly died last year.

Peter Gott, representing the association said: “This is a great milestone for the county and a well deserved place in England’s food history for a truly sensational diverse food product.”

The traditional family butchers run by father and son Charles and Doug Nicholson in Park View, Whitley Bay, features Cumberland, made to an old recipe from a Cumbrian butcher, among its 10 different varieties of sausages on offer every week.

They include pork and ale, lamb and apricot, venison pork, black pudding and coriander.

Doug Nicholson said: “Cumberland has its following, it holds its own against the other sausages. We sell between 150 and 200Ibs of Cumberland each week. It’s very popular.”