Good news for the Cornish Pasty!
It’s been nearly ten years of waiting, but The Cornish Pasty Association (CPA) is at last celebrating after receiving Protected Geographical Indication (PGI) status for its world famous pasty. The decision from the European Commission means that from now on, only Cornish pasties made in Cornwall and following the traditional recipe can be called ‘Cornish pasties’.
The CPA submitted the application for PGI in 2002 to protect the quality and reputation of the Cornish pasty and to ensure that only Cornish bakers who make genuine Cornish pasties use this denomination when selling and marketing their produce.
Like other regional food specialities that have been awarded protected name status such as Yorkshire Forced Rhubarb, Stilton and Herefordshire Cider, this PGI status will work a bit like a Trademark, to ensure that anything that is called a Cornish Pasty really is a Cornish Pasty. Henceforth, a Cornish Pasty must have been prepared in Cornwall, although they can still be baked elsewhere in the country.
David Rodda from the Cornwall Development Company and spokesperson for the Cornish Pasty Association, comments: “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.”
And how can you spot a genuine Cornish pasty you may ask?
Look for its distinctive ‘D’ shape and crimped edge which is on one side, never on top. Inside, the chunky filling should be 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 is then glazed with milk or egg and slow baked to give a robust pasty with a golden pastry case.
And of course, it must also be made in Cornwall.