There. Isn't that pretty? Even with an apple on top of it, that's a fine specimen of a Melton Mowbray pork pie, isn't it? The fine folks over at Abel & Cole sent us a couple of lovely pies to try last week. Our review of the game pie (which will double as a mustard taste-test!) is forthcoming, but you can read all about that beautiful (organic!) pork pie right here.
On April 4, 2008, the European Union granted the Melton Mowbray pork pie the long-coveted Protected Geographical Indication status. For the last 14 months, only pork pies made within a designated zone around the modest town of Melton Mowbray may be packaged and sold as Melton Mowbray pork pies. These pork pies are distinguished by their uncured, greyish meat and scalloped, hand-raised crust (prepared according to a specific recipe, naturally). The melifluous town name, by the way, is half Anglo-Saxon (Melton means middle village or manor) and half pure Norman conquest - Mowbray comes from the family name of the lords of the manor. (Mowbray is itself a corruption of the French Manche.) Stilton cheese and the phrase "paint the town red" also originate from humble Melton Mowbray.
And now to the pie itself. Our particular pie was Brockleby's Melton Mowbray, the award-winning organic Melton Mowbray pork pie. The world's only organic Metlon Mowbray pork pie, apparently! Brockeby's is found in Hathern, a village of about 1800, located to the west of Melton Mowbray.
Our pie was a gorgeous, dense construction, its delicate pink interior cushioned in just the right amount of aspic and nestled inside a perfect golden-brown crust. We split the pie into sixths and ate it with apples and cheese, Stilton and a sharp Cheddar. The flavors were excellent compliments, but the pie was more than tasty enough to be eaten on its own. We washed down our bites with a delicious Badger First Gold ale.
All in all, an excellent summer's dinner with a superior pork pie.
yum
Posted by: piefan | June 11, 2009 at 04:33 PM