Gourmet Pork Pies for this Christmas Special Treat

Mrs King's Pork Pies - Christmas Gourmet Pork Pies
With the original, famous Melton Mowbray Pork Pie still at the heart of the range, Mrs King's range of pies today encompasses many more delightful and ...
www.mrskingsporkpies.co.uk

 

Eleys traditional pork pies for a Gourmet Christmas Treat
The Melton Mowbray Pork Pie uses uncured meat, giving the meat in a Melton pie a grey colour. Hand formed with no mould, a Melton Mowbray pie also commonly ...
www.eleysporkpies.co.uk

Shropshire Handmade Gourmet Pork Pies and Sausages for Christmas
Handmade Pork Pies and Sausages from Stokes of Ellesmere, Shropshire :: Gourmet Christmas pork pies and sausages traditionally hand made from locally reared pork and ...
www.stokesporkpies.co.uk

Bradley's Bakery Gourmet Pork Pies for Christmas
We were awarded the accolade of "Best Pork Pie" in July 2003 following a competition run by Justin Moorehouse (of Key 103 and Phoenix Nights fame) when he ...
www.bestporkpie.co.uk

 

 

 

 

Wikipedia describes the Traditional British Pork Pie as follows "A pork pie is a traditional British meat pie. It consists of roughly chopped pork and pork jelly sealed in a hot water crust pastry. Traditional pork pie is served cold.There are two main types of pork pie generally available in commercial outlets:
Common pie -The common pie uses cured meat. The pie has a very regular shape and the inside filling a pink colour. It is easier, simpler and cheaper to produce in volume, and hence the more common choice for commercial manufacturers.

Melton Mowbray pork pie- The Melton Mowbray pork pie is named after a town in Leicestershire. Melton pies became popular among fox hunters in the area during the late nineteenth century. Only pies made within a designated zone around Melton, and using uncured pork, are allowed to carry the Melton Mowbray name on their packaging.

The uncured meat of a Melton pie is grey in colour when cooked; the meat is chopped, rather than minced. The pie is made with a hand-formed crust – this style of production gives the pie a slightly irregular shape after baking. As the pies are baked free–standing, the sides bow out, they are not vertical like other pies."