The pork used when we butcher & prepare our bacon is RSPCA Freedom Foods pork, farmed near Easingwold. Colin & his family have supplied our pork for the last 20+ years. Colin’s 2 sons now work in the business ensuring our supply chain for the next generation. The pastry is made in house from Italian lard (the best lard available globally), flour comes from a company in Knottingley, all put together in house & cooked fresh daily.

If You Need To Reheat.
Please don’t microwave (it wrecks the pastry). Pop into an oven at  180c, pies need to be reheated to an internal temperature of 72c+.

Weird one but try before you berate me, heat Heinz tomato sauce (with a good grind of salt) until piping hot. Add cold pork pie cut into 6 wedges & eat from the pan, lazy wonderful lunch.

Awards: Great taste award winner every time we enter, Voted amongst the top 10 pork pies in the country by the Independent & the Financial Times & our best selling product.

Individual serving, approximately 110g

Allergens: wheat, celery