A campaign was made by some Cumbrian butchers and meat manufacturers to have Cumberland sausage placed under a Protected Geographical Status classification under European Commission rules. This would provide the same protection as is afforded to Parma ham and Feta cheese. The association suggested that the criteria for the sausages should include a high meat content of more than 80%; the sausage to be coiled, not linked; a wider diameter than conventional sausages; and a rough-cut texture. The association asserts the sausage should be prepared in Cumbria. While individual butchers have their own recipes, they are generally more highly seasoned than traditional sausages, possibly due to the historical import of spices at Whitehaven.