“EACH PIE USES FRESH PORK AND RICH JELLY, COOKED INSIDE GOLDEN BROWN PASTRY”
When Elizabeth King started making pork pies back in 1853, little did she realise what she was setting in motion. She would probably have been shocked – and more than a little proud – if she knew that her name would be immortalised at one of the world’s most famous markets more than a century and half later. Her Melton Mowbray pies now have dedicated PGI status, meaning they can only be made in a particular way in a specific area of Nottinghamshire. Each pie uses fresh pork and rich jelly, cooked inside golden brown pastry.
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What it takes: Melton Mowbray pork pies
Paul Hartland of Mrs Kings Pork Pies on the challenges involved in the making of an east Midlands classic