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New ZealandFlavors · Melton Mowbray
Pie of minced fresh pork, seasoned with pepper, in a golden pastry with arched walls, with a layer of jelly between the filling and the crust. It has protected geographical indication and originated connected to the fox hunts on horseback around Melton Mowbray.
Traditional dish from Melton Mowbray, Inglaterra
Also known as: Melton pork pie
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Melton Mowbray pork pie — Melton Mowbray, the United Kingdom
The Melton Mowbray pork pie is a tall, round pie with a firm, golden crust and slightly outward‑arched walls. The filling is minced fresh pork, not cured, seasoned mainly with pepper. That is why, after baking, the meat turns grey‑brown, like roasted pork, and not pink as pies made with cured meat appear. Between the filling and the crust there is a layer of jelly.
The name has been protected as a geographic indication since 2009. Only pies made to these rules within an area around the town — including Nottingham, Grantham, Stamford and Northampton — may be called Melton Mowbray pork pie, and no artificial colours, flavours or preservatives are allowed.
The link with the town dates to the 18th century. From the mid‑18th century Melton Mowbray became the centre of the region’s fox hunts on horseback, and pies were carried by servants and eaten during the hunts. The region also produced cheese, including Stilton, and cheese whey fed the pigs raised on dairy farms. In 1831 a local baker began sending pies to London by stagecoach, and the railway spread the reputation further.
Production peaked in the late 19th century, declined after the First World War and has recovered in recent decades. Pies are eaten cold, in slices, and are part of picnics and simple lunches.
Melton Mowbray , Inglaterra
Pie with protected geographical indication, linked to the fox hunts on horseback around Melton Mowbray since the 18th century.
Minced fresh pork (not cured); pepper and salt; pastry of flour, lard and hot water; jelly made from stock.
Cold or at room temperature, sliced, with pickles, chutney or mustard, at a picnic or a simple lunch.
Year‑round; commonly served at picnics and weekend lunches.
Your questions
Because the pork is fresh, not cured. After baking it turns grey‑brown, like roasted pork, and not pink as in pies made with cured meat.
Yes. It has protected geographical indication since 2009: only pies made to the specific rules within an area around Melton Mowbray may bear the name.
Cold or at room temperature, sliced, often served with pickles, chutney or mustard.
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