BlogDiario.info, 20/05/2025
London–Brussels–Where geopolitics gets cooked
With drums rolling and saucepans banging, Prime Minister Sir Keir Starmer proudly announced his sparkling new trade agreement with the EU. The main course? The triumphant comeback of UK-made sausages and burgers to the refined continental palate. Goodbye to routine checks, hello to the free movement of black pudding. Brexit, now with mustard.
But the government’s enthusiasm didn’t last longer than a pig in a sausage factory. Wilfred Emmanuel-Jones, founder of The Black Farmer and ambassador of the artisan British sausage, was as clear as a fat-free broth: “Europeans don’t want our sausages. Period.”
A cold shower straight to Number 10, which had imagined convoys of Cumberland links happily crossing the Channel toward the gourmet stalls of Paris and Berlin. Instead, the sausages are still waiting in the freezer, as EU buyers —whether traumatized by Brexit or simply loyal to Iberian chorizo— look the other way.
Because signing a paper is one thing, but making a German choose a banger over a bratwurst? That’s diplomacy of the stomach.
The truth is, this agreement —sold as a post-Brexit remedy for British meat producers— feels more like a bureaucratic placebo. Controls are gone, yes. But taste is not legislated. And so far, the European palate isn’t thrilled with processed meats from a country that’s been slow-roasting itself politically for years.
And what does the EU say? It smiles politely while serving trays of Italian prosciutto, Catalan fuet and Bavarian bratwurst. When it comes to charcuterie, Europe not only has range —it has tradition, taste… and a loyal market.
Sir Keir may have won a bureaucratic battle, but in the war of flavours, the British sausage still needs to prove it’s not just a punchline.
BlogDiario.info — News with flavour, though not always easy to digest.
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