[BNM] [ot] melton mobray pork pie tasting...

[Russell Beech]

"Hand-raised" refers to the method of forming the pastry casing, by hand
around a mould.  Most shop bought pies are MRM junk, you need a to find good
butcher shop who make their own.  I've yet to find anywhere locally that I
would consider are "doing it properly".  For me it needs to be a thick lardy
pastry, a moderate layer of jelly and a course, dense, lightly seasoned meat
filling.  I find most local offerings attempting to be artisan products are
overly processed and flavoured like sausage meat, jellyless and contained in
something like shortcrust pastry.

My king of the pork pie is Paddy Ryan & Sons of Much Wenlock.  No mail order
though, you'll have to visit Shropshire to find out.  Having read the
Canhams recommendation I think I'll have to pop down there at lunch time.

2009/5/27 Alan Pike <alanpike at gmail.com>

> On Wed, May 27, 2009 at 2:44 PM, Wayne Douglas <wayne at codingvista.com
> >wrote:
>
> > don't mean to sound snobby but aren't they the kings of MRM?
> >
> > On Wed, May 27, 2009 at 2:27 PM, Julian Blundell <old at w34u.com> wrote:
> >
> > > I used to like the original pork farms pork pies, before they dyed them
> > > pink, think they still may be pretty good.
> > >
> > > Jules
> > >
> > > 2009/5/26 paul perrin <paul at idltd.com>
> > >
> > > > A mate of mine has long been a huge fan of the melton mobray pork pie
> >
>
> OK, can anyone tell me what a "hand raised pork pie" is? I've seen pies
> advertised as such in a few quality butchers . . . I always have visions of
> orphaned families of juvenile pies being hand fed by kindly farmers wives .
> . . or is that just me? [cough][gets coat]
> --
>
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