Protected food classifications in the UK

This protection is afforded to foods that have a connection with a place or region.

To qualify for this status, the food must meet two specific criteria:

Pembrokeshire is situated in the most western point of Wales, surrounded by sea on three sides which is warmed by The Gulf Stream. The milder climate this produces facilitates early growth and eliminates the risk of frosts during the growing season, meaning shorter growing times and increased freshness. The entire geology of Pembrokeshire is ancient — more than 280 million years old — and these distinct rocks and soils contribute to the uniqueness of the potato.

The seeds are sourced from basic seed varieties — not necessarily from Pembrokeshire. Further processing, such as washing, can also take place elsewhere.

For PGI foods, where the geographic influence on the foodstuff is not completely unique, the geographic connection can be tradition, reputation or history. In Pembrokeshire, there are hundreds of years of history of potato growing in the area and specific local knowledge of soil and climate is used to determine how to prepare the soil, how to ready seed potatoes for planting, when to plant and how to harvest.

The result is potatoes with a soft skin, a distinctive earthy, nutty flavour, a creamy texture and bright white flesh.

This protection is afforded to foods that are made under a traditional name, using a traditional method.

To qualify for this status, the food must meet two specific criteria:

This pork must be made from pedigree Gloucestershire Old Spots pigs — an unimproved breed — and the protection applies to all pork products made from the pig, including bacon, sausages, gammon and hams.

The pigs must be raised using traditional, non-intensive farming methods, in an environment that enables them to grow naturally. There are limits on feed and rearing, and they must be slaughtered in small-scale abattoirs and hung on the bone for three–four days.

The result is pork meat with more fat, less muscle, greater retention of moisture during cooking, elevated tenderness and juiciness and a unique flavour profile.