Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 95

Many Gloucester butchers include ‘Gloster sausages’ in their display. No early references have been located, but oral tradition is that they have been made for as long as anyone can remember. One factor in their excellence is the distinctive pig, Gloucestershire Old Spots. This produces fine fresh pork, hence also sausages. In a letter dated 1766, the Georgian man of fashion, Gilly Williams, wrote to his friend George Selwyn anticipating a meeting near the city. ‘We shall eat Gloucester chine together,’ he mused. Here, at least, there is a conjunction of Gloucester and pork that goes back a while.