On Wed, 30 Jan 2013 17:03:59 -0000, 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).
>
>
That's good to know, thanks. Is it cut into thin (say one inch)
slices or is it thicker? What else is served with it?

--
Food is an important part of a balanced diet.