It might be a pasty, but it's not Cornish
Peter Mitchell Cornishman in exile
Sir; While I would wholeheartedly agree with Mark Duddridge, MD of Ginsters, that Cornish pasties should secure PGI status (Letters, The Grocer, 12 April, p26), I would question his opinion on what exactly makes a genuine Cornish pasty. He states that a genuine pasty should contain minced or cut chunks of beef. I'm not sure how many of the CPA members would agree with this but my grandmother would turn in her grave at the very thought of putting minced beef into a pasty. As any self-respecting Cornish man or woman will know, only chunks of beef should be used. Of course, I guess it would suit Ginsters very much if they could continue to use mince and still call them Cornish. I hope that the CPA ensures that the criteria for meeting the PGI require producers to follow more closely a traditional Cornish pasty recipe.
Peter Mitchell Cornishman in exile
Sir; While I would wholeheartedly agree with Mark Duddridge, MD of Ginsters, that Cornish pasties should secure PGI status (Letters, The Grocer, 12 April, p26), I would question his opinion on what exactly makes a genuine Cornish pasty. He states that a genuine pasty should contain minced or cut chunks of beef. I'm not sure how many of the CPA members would agree with this but my grandmother would turn in her grave at the very thought of putting minced beef into a pasty. As any self-respecting Cornish man or woman will know, only chunks of beef should be used. Of course, I guess it would suit Ginsters very much if they could continue to use mince and still call them Cornish. I hope that the CPA ensures that the criteria for meeting the PGI require producers to follow more closely a traditional Cornish pasty recipe.
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