Branston has been bottled in Bury St Edmunds for 17 years
For almost 100 years families have been spreading Branston Pickle on their sandwiches but few know of the brand's Suffolk connection.
Although the company originally operated in Branston, Staffordshire the company was bought by Premier Foods in 2002 and relocated.
Since 2004 the famous spread has been made and bottled on Mildenhall Road, Bury St Edmunds.
Although originally made in 1922 by Crosse & Blackwell, it wasn't until 1972 that the brand became a household name when it launched its TV advert. The ad introduced the brand's slogan 'bring out the Branston' which was played to audiences across the nation.
In 1999 Branston pickle was voted as one of the top UK brands for the 20th century.
On average 28 million jars of the pickled relish are sold per year.
Nicola Miller, Guild of Food Writers award-winner said: "I love the fact that such an iconic brand is made here in the town and it's such a shame we don't celebrate this more.
"Something I love about the USA is the way their small-towns would honour something like this.
"You'd see signs proudly proclaiming the town as 'Home of Branston Pickle" and there'd be local pickle-themed events.
"It's a missed opportunity because a Branston cheese and pickle sandwich or toastie truck would do excellent trade at the Bury food festival. And think of the opportunities for tourism merchandise if the town linked up with the brand."
But it's not just pickle that's packed in this Suffolk town. Loyd Grossman make and bottle their sauces in the same factory as the popular pickle.
The sauce company sells an average of 3.9 million bottles in the UK alone.
Joshua Gale, owner of private chef company Bury St Edibles said: "Not a lot of people realise such an iconic British brand is in our little town. It's odd that such a big brand that is made locally isn't more widely recognised as being made in Bury."
Mr Gale shared his recipe featuring the much loved pickle:
Suffolk Gold Rarebit
1 loaf sourdough bread
250g grated Suffolk gold cheese
150ml Brewshed Best Bitter
Warm butter and flour in a pan and mix to make a roux.
Slowly add the Bitter and milk until thick, stir and remove from the heat.
Mix in two whole eggs to the sauce, leave to cool.
Toast sliced sourdough bread on both sides.
Spread Branston pickle on one side of the bread.
Top with the cheese mixture and enjoy.