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Melton Mowbray Pork Pies

The small town of Melton Mowbray has been famous for its pork pies since the middle of the 19th century, when the pork industry expanded in this area. Expansion was linked to that of the local Stilton cheese; the whey from the cheese being fed to the pigs as part of their diet.

The growing popularity of fox hunting in Victorian times, is although thought to have made an easily carried snack gain social credibility. There is a move now to project the name under EU law, as at the moment there is no uniform standard, and many pies baring this name aren"t in fact made in the locality; and as this stands, Melton Mowbray Pies will have Protected Geographical Indiction (PGI) by November 2008.

A true Melton Mowbray pie has a distinctive "bow walled" shape, as a result of it being baked without the support of a hoop or tin. They have distinctively-crisp pastry to enable this to be possible. Uncured pork should be used, and the meat content is generally higher than in a product simply labelled "Pork Pie". There is, however, no automatic provenance given to the pork included; some of which might be reared intensively.

It should, however, be remembered, that many of the best pork pies are made by small makers in many other parts of the country.

For more information contact -

The Melton Mowbray Pork Pie Association, PO Box 5540, Melton Mowbray, Leicestershire, LE13 1YU

Tel: 01664-56388 (

This society has seven founder members, ranging from businesses owned by large National companies to family-run shops. They are, F. Bailey & Sons, Upper Broughton; Brockley's Farm Shop, Melton Mowbray; Chappell's Fine Foods, Wigston; Dickenson & Morris, Melton Mowbray; Mrs. Elizabet King, Nottingham; Nelson's of Stamford; Patricks, Birstall and Walkers (Charnwood) Bakery, Leicester.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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