The Big News on Maltese Sausage Day!
Nate Frank and Rossi are back at it, celebrating their fourth annual Maltese Sausage Day!
Since their playful kickoff in 2020, this festivity has turned into a beloved yearly tradition.
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And guess what? This year, things are getting a major upgrade.
The Public Abattoir, part of the Ministry for Agriculture, Fisheries, and Animal Rights, has some exciting news!
Stefan Cachia, the Director General, gave a shoutout to the team for promoting this tasty Maltese treat. He also dropped a bombshell on The Drive Vibe this afternoon.
The Maltese Sausage is Going Big!
They’re submitting it to the EU for PGI recognition—Protected Geographical Indication.
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If it gets approved, it will join the ranks of legendary foods like Parmesan Cheese (Italy), Champagne (France), and Feta (Greece)!
The PGI Application Process
Getting this PGI recognition isn’t a walk in the park!
The Abattoir’s research team has been hustling—digging through archives and chatting with old-school butchers and die-hard sausage fans.
They want to make sure today’s recipe stays true to the traditional one.
A survey with over 2,216 responses showed that more than 90% of people recognise it as a classic Maltese food.
Plus, a huge 91.2% have known about it since they were kids.
These stats prove that the Maltese Sausage is a core part of Maltese culinary culture.
All this hard work is building a strong case for the Maltese Sausage PGI application to succeed. So, fingers crossed!
History of Maltese Sausage
The Maltese sausage has been a local favorite for centuries.
The earliest mention dates back to the sixteenth century when someone landed in trouble with the inquisitor for eating it on a forbidden day!
The recipe is a simple yet flavourful mix of pork cuts (belly, shoulder, or thigh), coriander, black pepper, parsley, occasionally garlic, and a hearty pinch of salt.
Under both the Knights of Malta and the British, this sausage was a cheap protein source for locals. Pork cuts kept the cost low, making it affordable for most people.
It was typically enjoyed as a lunch item because it didn’t spoil and could be eaten raw.
Production centered around Is-Suq tal-Belt, built between 1859 and 1861, and expanded in 1929 due to high demand.
The Maltese Sausage even made its mark in the art world! Charles de Brockdorff’s 1810 watercolour painting of a Maltese tavern, the Kitchen Tiles of Palazzo Falson, and possibly a painting from the Inquisitor’s Palace all feature this iconic delicacy.
What’s Next?
What do you make of this news?
Don’t forget to check out The Maltese Sausage Guide too!
