Traditional techniques, the best ingredients and expert craftsmanship.
Our Pork Pies are famous because of it.
More than just a great Pork Pie
History of the Pork Pie
Back in the day, portions of cooked meat - or rissoles, were often encased in a salt dough to protect it and keep it fresh. The dough wasn’t edible but was peeled off and discarded with only the contents eaten. These worker's lunches were probably the first known picnics.
Over time hundreds of recipes for meat wrapped in pastry have evolved . Terrine en croute, sausage rolls, pithiviers, sciachiatta, beef wellington, sfeeha – but none are as beloved as the traditional English Pork Pie
The pork pie began life as a humble lunch for farmers and miners, but it was soon elevated by the aristocracy in the Victorian Era. They would pack extravagant picnics and hearty hunting lunches with the pork pie as the centrepiece. Delicious, filling and sturdy – these pies were always sure to fill empty stomachs.
Why we make them
Founder and Chef Damian Sandercock grew up with pork pies being part of his childhood lunches and family gatherings.
He found it difficult to find the perfect pork pie – one with delicious pastry, a good amount of pepper and just the right amount of jelly. So he started practising and perfecting the recipe.
Not only does Piper Street Food Co. make 100s of them a week, but Damian also teaches classes on how to make them. In fact, the most popular Cooking Class is – Pork Pies & Cornish Pasties.
Piper Street Food Co. is renowned for having the best pork pies - this is because everything is made from scratch using the best ingredients; from rendering the lard, hand mincing pork, grinding the spice mix, to simmering the perfect stock for the clear jelly.
But the main reason everyone loves these olde worlde pies is because they are the most convenient, delicious snack ever invented. They travel well, which means they make the perfect snack, great picnic addition or lunch on-the-go.
How to eat or serve
A pork pie is best eaten cold – or even better at room temperature.
Everyone has their own favourite condiment to go with a pork pie– some love hot English mustard or Branston pickle.
We love ours with beetroot relish or a crisp pickled onion.
A Pork Pie can be served as a ploughman’s lunch with a pickle, cheese and onion.
The true beauty of a Pork Pie is you can simply enjoy them as they are.