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A type of "raised-pie" with a filling of chopped or minced pork, enclosed in a cold crust pastry. The industry grew in Victorian times, particularly in Leicestershire, around the town of Melton Mowbray, and was linked to expansion of cheese-making (particularly Stilton) in that area - the whey from the cheese being fed to the pigs as part of their diet. See 'Melton Mowbray Pork Pies'; "Milch animal"
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