A campaign has been launched to see pork from pigs let loose on the New Forest in an ancient tradition to clear woodlands of acorns given protected status.

Producers say 'pannage pork' deserves recognition under the same European law that protects Cornish pasties, Cumberland sausages, Melton Mowbray pork pies and Jersey Royal potatoes.

Each year hundreds of hungry porkers are let loose in the Hampshire woodland to scoff millions of acorns because they are poisonous to the horses, ponies and cattle that live there.

The pigs' free-roaming lifestyle and nut-rich diet results in a "superior" taste to the meat, it is claimed, and pannage pork has been a hit with top chefs and foodies who compare it to the highly prized acorn-fed Spanish Iberico ham.

The New Forest is the only place in the country that pannage takes place - it is an ancient common right dating back to the Middle Ages which was introduced to allow pigs to fatten up on free food prior to slaughter.

Now a small band of producers from the New Forest are seeking 'protected designation of origin' status from the EU for pannage pork because they say it is unique to the area.

Barry Topp is leading the charge after branching out from cider-making into pig farming on his land in in Burley.

The campaign has already garnered support from local producers and chefs as well as the verderers, the ancient body that traditionally runs the forest.

Mr Topp, who has turned out 19 Gloucester Old Spot and Wessex Saddleback pigs onto the forest this autumn, is currently in the process of filling out the necessary application paperwork to send to the EU for consideration.

The 68-year-old said: "We have a cider stall in Borough Market in London which is right opposite a Spanish stand, and they're always promoting their Iberico pork which comes from Iberian pigs that feed on acorns.

"In Spain the most coveted pork is that of the 'pata negra' - the black-legged pig.

"I have a drift of Wessex Saddleback, Britain's true forest pig, and they have two lovely black back legs on them. It got me thinking that it could be possible to have New Forest-style pata negra.

"The food scene in Britain is continually growing and there's a huge interest in premium local produce.

"I got talking to Rowena Wedge, another local pig keeper, and she managed to get a meeting with the clerk of the verderers about applying for PDO status for New Forest pannage pork.

"She said that Dominic May, the head of the verderers, would support the move if we did the groundwork.

"We've now got all the paperwork we need and the next step is to fill it in and send it off. We're taking tentative steps at the moment but it's all positive.

"Pannage pork has a superior nutty flavour compared to regular pork because the pigs roam free for weeks snaffling up all the acorns that would otherwise be harmful to ponies and cattle.

"What's more, pannage is promoted to tourists as part of the culture of the New Forest and this would go another step further in securing its future.

"PDO status would recognise this unique, wonderful product we have, and the knock-on effect would be beneficial to so many people in the New Forest.

"Now we just have to convince Brussels."

Such is the demand for premium products among foodies that pannage pork can sell for £3.50 a kilogram, compared to £2 a kilo.

It has also been a major hit in restaurants where it is prized by chefs and diners for its quirky flavour.

James Golding, chef director at New Forest hotel The Pig, in Brockenhurst, said: "PDO status for pannage pork is a brilliant idea.

"The meat has a sweet, earthy flavour that is right up there with Spanish Iberico, and it's all thanks to the pigs being able to roam the forest naturally and eating acorns.

"When the pigs are put out they are just standard pigs but after pannage it's like they've been transformed.

"Pannage is unique to the New Forest and pannage pork is something that should be celebrated, championed and protected."

During pannage, which runs for about six weeks each autumn, every pig turned out is marked with an identity tag on its ear and has a ring put through its nose so they don't cause damage to the habitat.

In the 19th century some 6,000 pigs were turned out for pannage but nowadays the figure is only a few hundred because of the lack of commoners.

An oak tree normally starts producing acorns after about 50 years and one mature tree will shed 50,000.