The humble Forfar Bridie could soon join an exclusive menu alongside Champagne and Parma ham and receive protected name status.
European protected name status for the savoury treat would mean only bakers in the Forfar area of Angus would be allowed to carry its name.
It would join its close neighbour, the Arbroath smokie, as well as Champagne, Melton Mowbray pies and Cornish clotted cream, on a menu of protected foods.
People come to the town just to get their bridies, including football fans who make it part of their visit to Station Park when their team is playing Forfar Athletic.
The potential benefits of adding another Angus product to the prestigious PGI list are also being keenly eyed by Forfar bakers whose talents have been celebrated by legions of hungry fans down the decades.
An Angus Council spokesman said they aim to have a draft application complete for submission this summer.
“We are currently in discussions with the Food and Drink Division of the Scottish Government, to ensure that our application for PGI status for the Forfar bridie meets all the correct criteria for a successful application.
“The Department for Environment, Food and Rural Affairs has recently given us useful advice regarding the content of the draft application.Unique”This is being developed to ensure that it covers all of the necessary points, including historical background, links with the local area, ingredients and exactly what makes the Forfar bridie unique.”
The Good Soup Guide, Scotland’s online tourist guide, is adamant the Forfar bridie, with a heritage dating back to the early 19th century, should join the list.
Spokesman Edward Burns said, “Further to a visit to Forfar, The Good Soup Guide believes that the Forfar bridie should indeed be granted PGI in the same way that other unique local items like the Cornish pasty, the Melton Mowbray pork pie and the Arbroath smokie have.
Angus was recently encouraged to do everything it could to protect and promote its rich culinary heritage by an English food campaigner with first hand experience of the benefits the tag can bring.
Dr Matthew O’Callaghan visited Angus to participate in a food and tourism industry seminar, giving delegates an insight into his role at the head of an ultimately successful 10-year fight to win protected status for the Melton Mowbray pork pie.
His interest has extended further into the 40 or so protected products which generate many millions of pounds annually and although vegetarian Dr O’Callaghan’s enthusiasm for the Forfar savoury may not extend to his palate he is confident PGI status will bring a major boost for the centuries-old product and its county of origin.