Pacdon uses a traditional Cumbrian recipe to make our Cumberland sausage. This is an unusual sausage recipe and is very distinct in the UK. Indeed, Cumberland sausages are soon to given ‘Protected Geographical Indication’ in the European Union, which means they will be afforded the same protection as Champagne enjoys in France and Parma Ham in Italy.

According to the Traditional Cumberland Sausage Association in the UK - “The sausages would need to contain at least 80% meat and be left unlinked. The sausages would also have to be made using a mincer with mincing holes that are a minimum of 4.5mm in diameter to ensure a rough cut texture.”

Although we are not based in the UK, Pacdon is a keen supporter of these values and meets the criteria defined by the TCSA. So you can chomp on a Pacdon Cumberland sausage in the knowledge you eating (almost) the real thing Down Under.

Pacdon - Making the best of British, Down Under