Naming Origin
Up until the 1950s, most farms and many households kept a pig as part of their regular husbandry and means of self-sufficiency. Over time a local variety of pig was bred that was suited to the cooler and wetter climate in Cumbria. It was known as the Cumberland Pig, and this is where the product takes its name from. The Cumberland pig was a heavy pig with an upturned snout and ears that flopped forwards. Its meat had a distinctive quality and flavour that was unique. Heavy boned, slow to mature, and extremely hardy, the creature became a symbol of the region, but was allowed to die out in the early 1960s at Bothel. As an alternative, Large Black, Gloucestershire Old Spots and Welsh breeds can be used. The Cumberland pig breed has now been revived, although not officially recognised by the Rare Breeds Survival Trust.
Read more about this topic: Cumberland Sausage
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