Tug-of-war over Carniola sausage names

Je weniger die Leute darüber wissen, wie Würste und Gesetze gemacht werden, desto besser schlafen sie nachts.
(“The less the people know about how sausages and laws are made, the better they sleep at night.”)
     – attributed to Otto von Bismarck
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~Gregorji Ensemble~

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From B.B.C. News (21 August, 2012) –

Croatia fumes over Slovenia’s Kranjska sausage claim

Slovenia wants EU [European Union] Protected Designation of Origin (PDO) status for the sausage, called Kranjska klobasa.

But Croatia’s agriculture ministry has objected, on behalf of Croatian producers. It is now up to Brussels to try to resolve the dispute.

Croatia will join the EU in mid-2013.

Slovenia argues that Kranjska klobasa, also known as Krainer sausage, was invented in northern Slovenia in the 19th Century. At the time both Slovenia and Croatia were part of the Austro-Hungarian Empire.

PDO status, like the EU’s Protected Geographical Indication (PGI), ensures that only products genuinely originating in that region are allowed to bear the name.

The legally enforceable rules protect many national specialities, such as Roquefort cheese, Gorgonzola and Champagne.

Austria’s popular variety of the disputed sausage has a cheese filling and is called Kaesekrainer [Käsekrainer]. . . .

http://www.bbc.co.uk/news/world-europe-19335062

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~V gorjah~

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Mayor’s reception in Villach (Carinthia, Austria) (photo) –

http://www.kranj.si/files/01_kranj_moje_mesto/novice2012/aktualno/beljak3.jpg

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~Ethno In Transit international jam in Slovenia~

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From B.B.C. News (13 April, 2012) –

Austria-Slovenia food fight over Krainer sausage

Slovenia wants the Kranjska klobasa, or Krainer sausage, to be given protected EU status, similar to Parmesan, champagne and the Cornish pasty.

It says the sausage, made of minced pork and seasoned with garlic and pepper, was invented in northern Slovenia in the 19th Century.

But that has upset Austria, where a cheese-filled variation of the sausage, the Kaesekrainer, is a great favourite.

Slovenia is applying to the European Commission for Protected Geographical Indication (PGI) status, because of the meat’s connection to the Kranjska region.

If successful, only sausages produced in Slovenia to the traditional recipe will be able to call themselves Kranjska or Krainer.

But when the sausage was invented the area was part of the multi-national Austro-Hungarian Empire known in German as Krain and in English as Carniola.

They say the loss of the Kaesekrainer name would be an economic blow to sausage producers and to Austria’s cultural heritage.

Josef Bitzinger from the Vienna Chamber of Commerce says the idea of a Vienna sausage stand without a Kaesekrainer is unthinkable. “To rename this beloved speciality is simply impossible,” he said in a statement. . . .

http://www.bbc.co.uk/news/world-europe-17706290

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Habsburg Dominions (map) –

http://upload.wikimedia.org/wikipedia/commons/8/8e/Growth_of_Habsburg_territories.jpg

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Streit um die “Krainer Wurst”

http://www.news.at/articles/1214/30/324035/patentamt-streit-krainer-wurst

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Der “Krieg” um die Wurst (photos) –

http://www.welt.de/politik/ausland/article106182719/Slowenen-wollen-Oesterreichern-an-die-Eiter-Wurst.html
http://www.misadventureswithandi.com/wp-content/uploads/2012/08/kasekrainer.jpg

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~Excellent rhythm on a Lanzinger button accordion~



Etymologies –

1) Polish kiełbasa, “sausage,” cognate with Czech klobása, dialectal Serbo-Croatian klobasa, Bulgarian kŭlbása, Russian kolbasá;  ulterior origin obscure

2) Pol. kielbasa “sausage” (Rus. kolbasa, SCr. kobasica); perhaps from Turk. kulbasti [kül bastı], “grilled cutlet,” lit. “pressed on the ashes.” Or perhaps, via Jewish butchers, from Heb. kolbasar “all kinds of meat.”

http://dictionary.reference.com/browse/kielbasa

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http://en.wikipedia.org/wiki/Kranjska_klobasa

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