Welcome to The Pork Pie Guide

With this post, the ceremonial ribbon is cut in two and the pie debate can begin. The aim of the Pork Pie Guide is to identify and review traditional Pork Pies from up and down England. Whether the pies come from delicatessens, artisan butchers or department store food halls, the guide's aim is to offer a fair critique and provide details on how fellow pork pie lovers can get their mits on England's finest pies.

Naturally, we all have our own ideas as to what makes the perfect pork pie. Some people like to see a pink meat inside, others would turn their nose up at anything other than grey. Crumbly pastry is a necessity for some pie lovers, for others nothing but a crisp bite from the crust will do.

Here is a cross section of what the Guide considers to be the Holy Trinity of the Pork Pie.

Firstly we have the crust. The perfect casing should have more of a bite on the the base of the pie than on top due to it absorbing all the delicious juices and fats from the pie meat. The crust varies so greatly from pie to pie, but we, personally, like to see a knife go through the pie without it falling apart.

Then comes the Jelly. Often neglected in many production line pies, the jelly should have a character of its own. Clear with a faint colouring, we want to taste a jelly full of sweet pork flavours. We like to see plenty of it, firm and juicy. You should be able to peel it off the meat without it melting in your hands.

Finally, the meat. Tastes differ widely throughout the country and whether you prefer cured or uncured meat, one thing most people can agree on is this: the meat must be soft and well seasoned. To be fishing splinters of bone or lumps of gristle out of your mouth from even the most rustic of pies, is unforgivable.

Obviously, a great many things can influence a pie's quality and fingers crossed the guide will be able to point them out when encounter them. Until then, enjoy the blog and let us know if you discover any perfect pie.