Malta’s traditional mazzit gains EU recognition

After years of work, Malta’s traditional mazzit gained protection and recognition from the European Union.

The step follows a decision by the European Commission to approve its registration as a Protected Geographical Indicator, meaning that mazzit will join other EU products whose names are protected because of their geographical origin.

European Parliament President and MEP Roberta Metsola welcomed the announcement as a significant step towards safeguarding Maltese traditions.

“This means that a product which has been part of Maltese cuisine for generations is now receiving protection at European level,” she said. “This is how we continue to safeguard what makes us Maltese and Gozitan, while giving greater value to our traditional products.”

Mazzit is a traditional Maltese blood sausage made from uncoagulated blood from pigs or young bovines, which is then mixed with onions, raisins, sugar, cocoa power or liquid chocolate, and sweet spices like cinnamon and cloves. The mixture is then encased in natural swine or bovine intestines, giving it a sausage-like shape.

The recipe dates back to at least the mid-18th century, and even became the star of the Maltese proverb: “Fl-aħħar tal-mazzit ssib iż-żbiba” (At the end of the mazzit, you’ll find the raisin).

After Malta joined the EU in 2004, strict sanitary regulations temporarily caused traditional mazzit production to vanish from small butcher shops. Now, after several years of efforts, the EU has recognised and protected mazzit to protect Malta’s food heritage.

“Europe must also be a means of protecting our identity, supporting local producers, and ensuring that the traditions we have inherited continue to thrive for future generations,” Metsola concluded, thanking producers and all those working to preserve Malta's traditional food heritage.

Government explained that the work involved investment into in machinery designed for the hygienic collection and processing of blood, as well as in a specialized production facility.

It also undertook historical research into the product, the development of its specifications, the documentation of recipes and production traditions, the engagement of producers and processors, and the establishment of the Mazzit Stakeholders Group.

Food Minister Anton Refalo described the recognition as “much more than a mere European quality label,” explaining that it acknowledges that Malta’s agricultural and culinary heritage possesses value worthy of protection and a future deserving of investment.

Public Abattoir General Director Stefan Cachia said the recognition comes after a long-term initiative by the organisation, which allowed a traditional product which risked being lost to be rediscovered.

Furthermore, Cachia said, the decision paves the way for the next phase which will transform mazzit into an economic opportunity for Malta.

Chief Executive of the Food Safety Authority Clive Tonna highlighted the authority’s role in facilitating the registration process for mazzit while welcoming the recognition of the product.

He underlined that the development will enhance the value of traditional Maltese and Gozitan products and create creates new opportunities for local producers including greater visibility, competitiveness, and economic potential.