On Wed, 30 Jan 2013 17:03:59 -0000, Janet > wrote:

>In article >, BigC300
says...
>
>> >http://www.appletonsbutchers.co.uk/
>> >--
>>
>> Ophelia,
>> Some of us over here in "the colonies" are a bit ignorant about "pork
>> pies". I like eating pork but I don't understand how you make a pork
>> pie? When it is cooked, is the meat still a solid chunk like a pork
>> chop, or is it ground or shredded up after it is cooked in the pie?
>
> The best PP's contain cubed meat (not ground or shredded).
>
> http://www.bbc.co.uk/food/recipes/raisedporkpie_684
>
> Bacon and fresh raw pork is cubed then packed in the raw pastry.
>After cooking the pie, through a hole you left in the lid, pour in pork
>bone-stock to fill any spaces between the meat and pastry. The gelatin-
>rich stock sets firm when cold. (Pork pie is always eaten cold).
>
>
> Janet UK
Ah, yes. that explains it. I vaguely remember reading that a long
time ago.
Janet US