The Pork Pie

It is widely accepted that the pork pie first saw light of day in Melton Mowbray in Leicestershire in the heart of England. The Stilton cheese industry there had already been well established. However the method used to dispose of the whey left over from making the cheese was to feed it to the local pig population. Of course they thrived on it and became some of the best pork in the land. Mary Dickinson (1768-1841) would make a what was to become a favourite teatime meal: The Pork Pie.
	The hunting fraternity at that time saw it as a compact means by which they carry with them a hearty snack which could be eaten cold. Then in 1830, stagecoaches on the London-Leeds route began stopping in Melton Mowbray at meal times for Mary’s famous pies. Their reputation spread throughout the country and with the construction of the railroad they began to be distributed across Britain. Over the years, the Pork Pie became a regular at the traditional English meal time and often a large pie was produced at the Christmas breakfast table, but more usually a medium sized one for ‘Sunday tea’. Eventually the supermarkets got in on the act and started producing a mass market version. Unfortunately, in most cases, quality was sacrificed for price, and cheaper ‘pickled pork’ was introduced.  One can identify this by the pinkish ‘meat’ within. Also the jelly is often replaced by a whitish ‘gloop’.
There are, of course, regional variations; the north of England preferring to add more seasoning than the original recipe.  We, at Mowbray wish to follow the traditional Melton Mowbray path with our Pork pies and are confident that you will not find us telling ‘porky pies’ (lies) when we say that they are probably the best pork pies in New Zealand. Although it is possible to warm the pie, but we urge you not to. Eat these pies cold preferably at room temperature. You may wish to add some mustard or relish or just eat them as they are. Traditionally, a pint of beer is often employed to help it on its way, but we’re not fussy about that.	Nowadays, the mecca for pork pie afficienados is the Ye Olde Pork Pie Shoppe in Melton Mowbray, run by Messrs Dickinson and Morris (well worth a trip if you are in England anytime).
	The Anatomy of an English Pork Pie. 1. Crunchy ‘hot water crust’ pastry case. 2. Luscious Aspic Jelly 3. Coarsely chopped cooked pork with subtle seasoning.

Although it is possible to warm the pie, we urge you not to. Eat these pies cold preferably at room temperature. You may wish to add some mustard or relish or just eat them as they are. Traditionally, a pint of beer is often employed to help it on its way, but we’re not fussy about that.

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We use locally reared pork from concientious suppliers employing farming methods with animal welfare at the forefront.

Being traditional English pork pies Mowbray Fine Foods' pies are "artisan" hand crafted products and as such may vary in size shape and colour, but the quality never wavers.

PLEASE NOTE:- These pies are Melton Mowbray style pies and are made with lean pork. British supermarkets also sell a mass produced product which may contain a pinkish minced "pickled" meat often combined with bacon, cereal and potato starch.

A note about PGI (Protected Geographic Indication):-

This restriction is an EU device to stop people making Melton Mowbray Pork pies who are not actually in or near Melton Mowbray.

It is an unenforceable status outside the EU.

We make no claims that our pies are made in Melton Mowbray, only that they are made here in NZ with the same care and attention to detail, providing New Zealanders with, what we believe, is a tase of a Melton Mowbray type pork Pie without having to travel 11,000 miles.

What it does mean is that we cannot sell into the EU, using the name Melton Mowbray.