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It takes three ‘must-haves’ to make a pork pie, a Melton Mowbray pork pie. First is the pork. Uncured and British. The second is that golden, crunchy pastry baked without support (but plenty of encouragement). And finally that it’s from the area – now protected by PGI status, just like Champagne. But to make a Melton Mowbray pork pie a Dickinson & Morris, it takes something extra. Over 170 years worth of extra to make the pork pies you love, as they should be.
