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Falu sausage and homemade cheese are under threat after the European Commission announced that they will remove the guaranteed traditional specialty label.
– It’s a hole in the head. Falukorv is a delicacy with a long and proud history, says EU MP Fredrick Federley (C).
Photo: TT / MONTAGE
The protection of the special name of falu sausage and homemade cheese is threatened when the EU wants to remove the special traditional specialty guaranteed label.
Name protection for falu sausage and homemade cheese is now threatened with demise as the European Commission has started clearing up appellations of origin. This means that other products can use the same name without containing the same recipe.
It is the guaranteed traditional specialty, which only indicates which recipe applies, which the European Commission wants to abolish.
The threat against the falu sausage has caused the collapse of EU MP Fredrick Federley (C).
– If it is to be a true falu sausage, it must be done in a certain way, otherwise it is not a falu sausage.
– It’s a hole in the head. Falukorv is a delicacy with a long and proud history, especially here in Dalarna. If the EU protection disappears, there is a risk that the falu sausage will be degraded. On the contrary, we should increase the status of Swedish foods that maintain a high level of quality and environmental requirements, he says.
“Create unnecessary anxiety”
With an ongoing pandemic, Federley believes that the European Commission is focusing completely wrong.
– This just annoys people. I heard people’s irritation over this. We have few products in Sweden that are exclusive to us, changing them creates unnecessary worry.
He has now submitted a written question to the European Commission for an answer on what exactly applies and how they can ensure continued protection of the falu sausage name.
– I hope you get your reason and stop the decision. Especially since it can also lead consumers to be misled if a falu sausage suddenly contains no more than 10 percent meat.
– Make whatever sausage you want, but don’t call it a falu sausage, it is not made according to a falu sausage recipe, says Federley.
Photo: Björn Lindahl
Fredrik Federley (C).
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