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- "usually shortened" has been removed at some point in time -- User:D A Patriarche
- I've typically only heard it called "worcester sauce" in conversation (because "worcestershire" is a bit of a mouthful) but it seems some food manufacturers do also use it on their packaging, eg: Tyrrells "Worcester and Sundried Tomato" flavour crisps and Walkers "Worcester Sauce" flavour crisps – Zarino (talk) 13:05, 9 August 2014 (UTC)
- Worcestershire sauce and Worcester sauce both exist and are not the same thing. 188.8.131.52 (talk) 17:54, 20 February 2016 (UTC)
- Worcestershire Sauce is trademarked, competitors call their sauce Worcester sauce to avoid licencing issues - see Tyrrells & Walkers crisps as examples. Worcestershire sauce is the genuine, but everyone calls it Worcester sauce as it is easier to say. Ianmurray5 (talk) 00:31, 23 June 2016 (UTC) from Worcester, England
"Worcestershire sauce" was originally trademarked but trademark was overturned in the US in 1874 and in the UK by their high court in 1876. http://www.todayifoundout.com/index.php/2013/10/worcestershire-sauce-called/ — Preceding unsigned comment added by 184.108.40.206 (talk) 06:23, 10 January 2017 (UTC)
- Pronunciation: The text does not agree with the OGG (Listen) sound file. The OGG file does have "woostə" (as the primary pronunciation in fact), so I think we should include it in the written text. The second pronunciation in the OGG file is Woost-ə-shə; the OGG rendition I believe covers the main British (RP, non-rhotic) pronunciations. I don't believe the variant Woost-er-sheer is often heard for the sauce, so I am deleting it from the text in the interest of simplicity & clarity. If another editor wants the Standard American pronunciation(s) included I suggest adding a corresponding Listen file, as this is one of the most talked-about pronunciations I have encountered ;-) BTW, I have added most of the many (!) other variants to the Worcestershire article; in this article I'll confine myself to matching the text to the sound file. --D Anthony Patriarche (talk) 11:44, 30 July 2019 (UTC)
Lea & Perrins
Worcestershire sauce is a generic term like ketchup and not HP Sauce - and the article should reflect that. Currently, this article puts way too much focus on a specific brand of the sauce and often reads like an advert. 4/4 images are from this specific brand. It even goes as far as using the marketing tagline and company website in the infobox! The direction of this article must be changed towards being more brand neutral. BananaBork (talk) 12:00, 31 July 2017 (UTC)
Holbrooks Worcester Sauce
As mentioned above, Lea & Perrins did not have exclusivity on this product. Holbrooks was also making the sauce from 1860, but in Birmingham, UK. Now based in Australia: https://www.gracesguide.co.uk/Holbrooks http://letslookagain.com/tag/history-of-holbrooks-worcestershire/ http://goodmanfielder.com/portfolio/holbrooks/
Made in the town of Worchester?
I think we need more information on how "The ingredients are allowed to mature for 18 months before being blended and bottled in Worcester, where the exact recipe is kept a secret." Since there are many different companies that make Worchestershire sauce, it must be very logistically complicated for them all to ship their mixed product to Worchester, to be stored in various facilities for 18 months until the aged products can be sent back to their respective makers again, bottled in their various different containers and then distributed to the world. You'd think in this modern age of corporate competitiveness someone would have thought to try cutting this step out and trying to age their specific brand elsewhere to save costs. I know it wouldn't be so accurate to call it "Worchestershire sauce" then, but I can't picture that stopping most food companies. As for the "exact recipe is kept a secret", is there some central, shared directory where all these companies register their respective varieties of sauce in a strong, locked room somewhere? Or do they have some complex licensing agreement worked out whereby all the companies access a single, original recipe and make a product based off of it? The conspiracy theorist in me would speculate whether they make all this stuff in a single factory, and then ship it off to be bottled in the labelling of a dozen other companies.
Or, of course, there is ONE brand of Worchestershire sauce that is still aged in Worchester, England, and this is totally untrue for the rest of the lot, which is like saying that "American whiskey is aged in barrels in Lynchburg Tennessee". There is not just one "Worchestershire sauce", and hasn't been for a long time. 220.127.116.11 (talk) 20:25, 13 March 2018 (UTC)
- The sentence you quote immediately follows a sentence specifying that it's talking the Worcestershire sauce originally developed by Lea and Perrins, not imitations by other companies. Ian.thomson (talk) 20:36, 13 March 2018 (UTC)
- Your "Worchester" typo informs me that you're not pronouncing the word correctly. :) --sugarfish (talk) 21:11, 16 February 2019 (UTC)
Since Lea & Perrins do not own the concept of worcestershire sauce the idea of "imitations" is kind of off base. French's as an example tastes nothing like L&P and does not try to. Voss749 (talk) 12:32, 24 May 2018 (UTC)