From pizza to potatoes, many of our favourite foods are protected by laws and regulations to prevent producers from changing century-old recipes and the methods of making and growing them. Here, we take a look at some of the products and ingredients from around the world that it's illegal to tamper with. 

Click or scroll through our gallery to discover 27 foods that are protected by law, counting down to the most surprising of all. 

The first Turkish product to receive protected status in the EU, Turkish baklava is a sticky, nutty treat that’s irresistibly sweet. In 2013, the European Union granted the food Protected Geographical Indication (PGI) status, an acknowledgement noting that at least one part of a product's production is linked to a specific region. The EU stated that it recognises that Antep pistachios are a registered agricultural product from Türkiye and that it forms the base of the delicious dessert.

Benefiting from its Protected Designation of Origin (PDO) status (a European Union scheme that notes the significance of products made in a certain region and the specific requirements to make them) since 2003, Valais-style raclette is hard to beat. Said to date as far back as the Middle Ages, it’s made from Alpine cows’ milk and boasts a smooth, creamy texture that works beautifully when melted. It can also be added to everything from pasta sauces to potato-based dishes and makes a brilliant addition to an oozy grilled cheese.

Welsh laverbread – also fondly known as Welshman’s caviar – is a local delicacy in Wales. Known for its distinctive salty taste, it’s made from seaweed that’s boiled into a thick, gelatinous paste. Laverbread has been a part of Welsh culture since the 17th century and is usually coated in oatmeal, fried and served as part of a traditional Welsh breakfast with bacon and cockles. It was awarded PDO status in 2017 and continues to be loved by locals and visitors alike.

Whether scattered over salads, baked into pastries or paired with cubes of watermelon, this salty, crumbly cheese is a Greek delicacy adored across the globe. Dating back over 2,000 years, it’s traditionally made from either ewes’ or goats’ milk. Feta has held PDO status since 2002, meaning any country wanting to produce a similar style of cheese must refrain from using the name.

The first Indian product to receive protected status, Darjeeling tea is often called the Champagne of teas. It’s grown in 87 gardens in the foothills of the Himalayas, where some of the bushes date as far back as the early 1800s. According to the Tea Board of India, this tea can’t be grown, harvested or produced anywhere else in the world.

Granted PGI status in 2013, Stornoway black pudding is a traditional recipe that must be made and produced within the town or parish of Stornoway on the Isle of Lewis in Scotland. It’s combines a mix of beef suet, oatmeal, onion, pork blood and spices. You'll typically find it served as part of a hearty Scottish cooked breakfast.

If you haven’t tried (or even heard of) lardo before, it might be hard to believe that a piece of pork fat is protected by law – but this thick layer of tender fat from a pig's back, cured with a specific mix of salt, herbs and spices, has quite the history. Some historians believe that Lardo di Colonnata has been made and eaten in Tuscany, Italy since the Roman times, with many of its centuries-old curing methods still used in production today, which is why it has been bestowed with a PGI label.

Rich and indulgent, clotted cream is an essential component of a British afternoon tea. While there’s long been rivalry between Cornwall and Devon as to which county is the birthplace of clotted cream, it wasn't until 1998 that Cornish clotted cream became protected under European law. Following Brexit, its name has since become protected under UK law. As long as the milk used to make the cream has been produced in Cornwall and has at least 55% fat content, it can be labelled as Cornish clotted cream. 

Made with cows’ milk, this hard cheese is distinct thanks to the climate in County Cork, Ireland and its specific production process, both of which helped it to obtain its PDO status in 1999. To be considered Imokilly Regato, it must be produced in County Cork, following a particular preparation method that includes brining and salting the cheese, before aging it for between nine and 12 months.

This full-bodied, nutty tea from South Africa gained PGI status in the EU in 2016, after a French company tried to trademark the famous red bush tea. In return, 251 foods and spirits protected in the EU received the same legal safeguards in South Africa. The South African Department of Trade and Industry also restricts using variations of the name like rooboistee and rooibosch. 

This famous Spanish charcuterie is protected for its very particular production process. The ham is available in three different grades, with Jamón 100% Ibérico de Bellota the most sought-after; this style is made from pure-bred Iberian pigs who have been raised on a diet of acorns, giving the meat its nutty flavour. There are also four different PDO variations, and these all depend on where it’s produced. It wasn’t until late 2007 that the ham was first sold in America, and it’s now one of the most expensive on the market

Portugal may be better known for its pastéis de nata (Portuguese custard tarts), but pastel de Tentúgal is arguably its tastier sibling. Dating back to the 16th century, this sweet treat is made with a traditional Portuguese egg custard that's sandwiched inside ultra-thin dough and baked until it reaches crispy, golden perfection. It received the European Union’s seal of approval in 2013, granted with PGI status. The pastries are traditionally made in Tentùgal, a small parish of Montemor-o-Velho Municipality in central Portugal, and they must follow strict guidelines to be considered one.

This potato variety isn’t as humble as you might think. Grown on the British island of Jersey since the late 1800s, Jersey Royals are considered the cream of the crop thanks to their nutty taste and firm texture. Recognised by the Designated Origin UK Protected scheme, the potatoes can only be grown, cultivated and harvested in Jersey, where their unmatched flavour is thought to be influenced by the island’s unique soil, with locally collected seaweed used as a fertiliser.

Defined by its firm, squeaky texture and salty taste, halloumi is one of the world’s most versatile cheeses – and it just so happens to be protected by EU laws, obtaining PDO status in 2021. To be classified as halloumi, it must be produced on the island of Cyprus and be made following a traditional recipe, which includes ewes’, goats’ and cows’ milk.

Known for its melt-in-the-mouth qualities, Kobe beef is a registered trademark in Japan and can only be labelled as such if it fulfils certain criteria. The cattle must be born and bred in Hyōgo Prefecture on the Japanese island of Honshu and reach a specific gross weight; the meat, meanwhile, must possess a specific marbling ratio. While exports of Kobe beef began in 2012, much of the beef sold outside Japan is still mislabelled.

There are many delicious bratwurst variations available across Germany, but it’s the Nürnberger bratwurst, alongside the wood-grilled Nürnberger rostbratwürste, that are culturally important, with both obtaining PGI status under EU law. Produced in the city of Nüremberg, these must be between 7-9cm (2.8-3.5in) long and 0.7-0.8oz (20-25g) in weight and contain less than 35% fat content. Rostbratwürste should additionally be grilled on beechwood that’s been aged for three years.

Registered with protected status, the Cornish pasty is one of Britain’s tastiest savoury delicacies. While you might find similar versions elsewhere, to fully be considered a Cornish pasty, the handheld favourite must be made within the county of Cornwall and come stuffed with roughly diced or minced beef, sliced or diced potato, swede, onion and seasoning (typically salt and pepper). The filling should be uncooked when the pasty is assembled and the pastry (which can be of the shortcrust, puff or rough puff variety), must be crimped in a D shape and ensuring it doesn’t crack or break when cooked and later handled.

Beaufort, Brie de Meaux, Camembert de Normandie, Roquefort, reblochon and Comté are just a handful of French cheeses that have been awarded PDO status. They’re also protected under the French Appellation D'Origine Contrôlée (AOC) system, which is used to certify the quality and authenticity of everything from wines and spirits to oils and cheeses.

Controlled under EU law as a PGI food since 1996, Lübeck marzipan – also known as Lübecker marzipan in German – can only be made in the German city of Lübeck or in parts of the neighbouring towns of Stockelsdorf and Bad Schwartau. Even though the directive doesn't set out any principles when it comes to making marzipan, many manufacturers in Lübeck follow certain principles of quality control such as a high almond content and low amounts of added sugar. 

Thanks to onion farmers in Georgia, who sought to trademark the uniquely sweet flavour of Vidalia onions, they are now protected by the Vidalia Onion Act of 1986. The vegetable’s distinct taste is largely thanks to the low sulphur density in the soil. To be classed a Vidalia, the onions must be grown in one of 20 counties identified by the act – because of the trademark, this style of allium has been Georgia’s official state vegetable since 1990.

Buttery croissants may be more commonly associated with France, but it’s Poland that has PGI status over one of its delicious variations. Keeping the distinct, flaky pastry layers, the Polish version comes complete with a filling featuring white poppy seeds, chopped nuts, raisins and sugar and is topped with a dusting of more sugar and nuts. Only certain bakeries in the city of Poznań can produce these using the St. Martin’s croissant name, and they must follow strict guidelines in order to do so. 

If you don’t fancy doing jail time or getting shafted with a heavy fine, you’ll want to stick to the exact ingredients and method when making these crumbly sweet treats. Anzac biscuits – or soldiers’ biscuits as they’re also known – have been an Australian favourite for over a century and are traditionally eaten on Anzac Day (Australian and New Zealand Army Corps Day). The recipe is closely presided over by the Department of Veterans Affairs (DVA), so they must follow strict regulations if sold commercially. They should be circular in shape and cannot deviate from non-traditional ingredients and have to be called Anzac biscuits or Anzac slices – never Anzac cookies.

Do you know what sets an authentic Neapolitan pizza apart from the rest? According to the international regulations of Associazione Verace Pizza Napoletana, it has to be roundish, with a raised crust (cornicione) and burn-free. The pizza dough must follow the exact measurements set out by the organisation, and it has to be prepared by hand. Toppings should only come from the Campania region, and this includes extra virgin olive oil and either buffalo mozzarella or fior di latte cheese. Neapolitan pizza is also protected in the EU, thanks to the Traditionally Specialty Guaranteed (TSG) regulation.