I Love Pork Pie!
In Search of England’s Best Pork Pie…..
I love pork pies. I am to the noble pie what Oliver Reed was to vodka tonics. Driving through a Lincolnshire village today I passed a small, independant butcher advertising their award winning pork pies. Slamming the brakes on regardless of traffic and the elderly I ran into the shop shouting “show me your pies!” A somewhat larger than life fellow with a white trilby and a broad Lincolnshire accent declared he had all but sold out save one.
There it sat in all its pork and pastry glory, a fine specimen if ever I saw one and I told him so. In fact I was that taken with the sight of a homemade pork pie I pushed the financial boat out and bought a slab of haslet too! ‘Sod the expense’ I said, ‘Get the cat a kipper’ as we say in these parts. Armed with a bag of Lincolnshire’s finest I belted home for lunch. I knew I had a jar of gherkins at home and the pickled cabbage I made from my own grown red cabbages was ready for the table so I was set. All that was needed was a glass of old fashioned English bitter (beer) and, most importantly a jar of Colman’s English Mustard…
I have sampled pork pies up and down the country. Many are distinctly average but some are excellent and I shall never forget my first Yorkshire pork pie. During a drive out from my place of work at that time in Cumbria I found a butchers shop right on the corner of a street in a beautiful market town called Hawes, pronounced rather unfortunately as ‘whores’. As luck would have it I timed my visit to coincide with the pies having just come out of the oven some five minutes earlier. What I was treated to was a lesson in how to eat a pie. Still warm; it was a masterclass in beautiful pastry and a wonderful filling which will stay with me until my dying day. Now that my work takes me back to that part of England I shall certainly return.
Now I like a pork pie with or without the jelly. Radical, I know but a warm pie made from pork shoulder and baked in hot water pastry served slightly warm is magnificent. I am not in favour of additives in the meat to retain a pink colour. I like to know what I am eating and a good pork pie should consist of pork, pork fat, salt, pepper and the whole lot encased in a pastry of flour, lard, eggs and salt.
So here’s a proper pork pie and here’s my lunch. No fuss and frills, just meat, pickles and mustard. What more do you want?
MIles
I have to agree with you - I always loved (note past tense) pork pies.
Ideally without the jelly but then one day something dreadful happened.
Having previously worked in food manufacturing I got the chance to see them being made …
You can guess the rest …
Rod
PS: As well as mustard, mayo or Heinz tomato ketchup is also delicious
September 21, 2008 @ 7:28 am
Rod,
I must agree with you on the mass produced rubbish. There are some pretty rough ones out there. But find yourself a decent supplier and you’re on a winner.
I must admit to liking a spoon of piccalilli or chutney with mine too-radical
Miles
September 21, 2008 @ 7:35 am
Miles,
People out there shouldn’t be afraid to make one for themselves. I’ve had a go a couple of times with various meats, the advantage being you can make a huge one for a party if you like.
Last night we had a bit of a ‘do’ and out came the fire pit and along with all the meats I heated up my last pot of pickled cabbage….. excellent with barbecued food. I agree with the Piccalilli, nice and sharp with a good pork pie.
Cid
September 21, 2008 @ 12:27 pm
Cid,
They are pretty easy to make aren’t they? Well worth the effort when served slightly warm.
Miles
September 21, 2008 @ 7:25 pm
My other half makes the best pork pies. As well as making the original pork pie (No jelly and only fresh ingredients used!), he also makes a garlic pork pie, port and cranberry, chorizo, goats cheese and sundried tomatoes and many more.
He is Yorkshire based and has recently got his own website so if you love pork pies, visit his website (still in progress) - www.iloveporkpie.com
December 2, 2008 @ 9:37 pm
Pork Pie Widow,
What a great name! Welcome to the site and thanks for commenting. Your other half sounds like a pork pie nut and I don’t blame him
I wish you well with your venture, it’s great to see an English tradition alive and well.
Kind regards
Miles
December 2, 2008 @ 10:09 pm
Hi Miles… I to am a pork lover… [worshiper] We couldn’t find a good one here in Toronto so after much research I have started a pie company.
We are being overrun.
May the pie be with you
Frank
December 31, 2008 @ 7:24 pm
Frank,
Welcome to the blog and thankyou for commenting. That certainly is taking ‘pork pie love’ to the max!!
Glad you are doing so well, however bad the credit drunch gets people will always find money for a good pork pie
Happy New Year, hope you return again.
kind regards
Miles
December 31, 2008 @ 9:11 pm
Great page miles, about time the mighty pork pie got some exposure.
I must admit though I prefer a good midnight porkpie!! If I have any in the fridge I find myself getting out if bed at night to munch through one before I get back off to bed.
Keep up the good work, long live the pork pie.
Mozza-Ruddington boy
August 3, 2010 @ 7:57 pm
Mozza,
Cheers mate and welcome to the blog, glad you stoped by. Know what you’re saying re the midnight munchies, pork pies take over your heart and soul..aaarrrggghhh!!!
Vive le Pie
Miles
August 3, 2010 @ 9:00 pm
Miles, I still love the pie, maybe more than I do your missus!!
February 19, 2011 @ 10:41 pm
Mozza
Great to hear from you again, the latter wouldn’t be difficult!!
Happy eating and thanks for stopping by
All the best
Miles
February 19, 2011 @ 11:46 pm
Miles, how are you mate? I think I’m addicted, I’m on three a day. Is that bad? How do I cut down or is there any substitute for these meaty delights? What’s your favourite colour?
June 2, 2011 @ 9:45 pm
Mozza,
Welcome back! Glad to hear the pork pie addiction is still going strong, not sure there is an alternative for you out there mate, not sure I’d want one either!!
Cheers
Miles
June 3, 2011 @ 8:51 am
Hi Miles, I was recently at the Melton Mowbray food show, I was heartbroken not to see you there.
There were so many pies, needles to say I had more than my fill of pork!!!
I made sure I left room for a bit of apple, pork and stuffing roll with the lads before we went home. Anyway, I wrote to ask.. Why exactly is the base of the pie harder than the crust at the top, to the point I end up cutting it off? I have found that if i stand the pie for four hours in a mix of sub dried tomatoes, White wine vinger and some scented watercress before cpoking at 275 degrees for 7 minutes before cooking them for the usual length.
Good day to you sir
October 25, 2011 @ 8:18 pm
Mozza,
Welcome back to you sir!
Sorry to have missed you at Melton Mowbray, glad to hear you enjoyed your binge though! A good question and one that I am unsure of to be honest. I shall investigate further!
Best wishes
Miles
October 25, 2011 @ 11:26 pm
Hi miles
Good to see you are in good health my friend you sound as happy as my burns flowing in this autumn breeze! Thank you for looking into this for me, further to that is it acceptable to condone a cranberry topped pork pie. According to delia it’s fine but nigella doesn’t touch them.
I bid you a splendid evening and hope the White doves fly from east to west under a sun laden sky for your melba toast breakfast tommorrow
Yours as always
Mozza
October 26, 2011 @ 7:57 pm