Janet wrote:
>
> In article >, BigC300
> @Carolina.RR.Com 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).

Pork pie is always eaten cold? That doesn't sound like much fun. ;o