Pork pie

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A slice of a pork pie, made to a recipe by Hugh Fearnley-Whittingstall.

Pork pies are a traditional British food. It consists of pork and pork jelly in a hot water crust pastry and is normally eaten cold. In Yorkshire, a pork pie is occasionally referred to as a 'growler'.[1]

There are two main types of pork pie - one of which has the name Melton Mowbray Pork Pie. The main difference is that the Melton Mowbray pie uses uncured meat whilst the more common commercial pies use cured meat. Melton Mowbray pies also have hand-raised crusts and often look slightly irregular in shape after baking.

The Melton Mowbray Pork Pie Association has applied for protection under the European "Protected designation of origin" laws as a result of the increasing production of Melton Mowbray style pies by large commercial companies in factories far from Melton Mowbray.

A whole pork pie.

A variation on the pork pie is the "gala pie", which is a pork pie with a hard boiled egg in the centre. Gala pies are often baked in long, loaf-type tins allowing each slice of pie to contain a slice of egg. Other speciality pies have other fillings with the pork such as apples or bacon.

Pork pie, often shortened to porky, is also the Cockney Rhyming Slang for lie.

[edit] See also

• Melton Mowbray Pork Pie Association

[edit] External links

• The Pork Pie Appreciation Society
• Photos showing the steps in constructing a rather large pork pie

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