"Janet" > wrote in message
...
> In article >,
> says...
>>
>> 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?
>
> The classic shape for pork pies is round, so you'd cut it in wedges.
> The only time I've seen square slices, is as bar food in pubs etc...
> must be cut from some commercial rectangle.
>
> Serve with chutney or pickles... (gherkins, pickled onions).

Only if that is what they like to eat, yes?

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