Pie’s the limit at pork pie cham­pi­onship

Halifax Courier - - World Dock Pudding Championships - Felic­ity Macna­mara

by Butch­ers and bak­ers from across the coun­try will flock to the Pork Pie Ap­pre­ci­a­tion So­ci­ety’s 23rd Char­ity Pork Pie com­pe­ti­tion. Held at the Old Bridge Inn, Rip­pon­den, on April 25, the day will be a fan­tas­tic cel­e­bra­tion of the pork pie. Friendly Brass Band will play through­out the af­ter­noon and pie and peas will be served from noon. A char­ity auc­tion will be held and all pro­ceeds from the sale of pie and peas and com­peti­tor’s en­try fees will be do­nated to lo­cal char­i­ties and groups. The com­pe­ti­tion is open to all butch­ers and bak­ers who make their own pies and en­tries are ex­pected from across the coun­try.

En­tries in the main com­pe­ti­tion should be stan­dard in­di­vid­ual pork pies made with cured meat, but those who would like to en­ter a spe­cial­ity pork pie should en­ter the Ar­ti­san Class. This year’s guest judge will be Craig Mid­wood, of Hinch­cliffe’s Farm Shop, and spon­sor Ti­mothy Tay­lor will pro­vide the £150 first prize and tro­phies. Re­sults will be an­nounced at 5.30pm on the day. Con­tact Peter Charn­ley on 01484 539715/07850 376993 for more in­for­ma­tion or visit www.pork­pieclub.com. The tra­di­tional Bri­tish pork pie is made of roughly chopped up pork and pork jelly sealed in a hot wa­ter crust pas­try. They come from the me­dieval tra­di­tion of raised pies and have not changed sig­nif­i­cantly. They were orig­i­nally seen as a trans­portable lunch popular with agri­cul­tural work­ers and grooms. They come from across the UK, but Mel­ton Mow­bray, Le­ices­ter­shire, is known as be­ing the cap­i­tal of the Pork Pie in­dus­try. Only pies made in the town are al­lowed to carry the Mel­ton Mow­bray name due to the EU pro­tected ge­o­graph­i­cal in­di­ca­tion sta­tus.

Judg­ing at the Pork Pie Ap­pre­ci­a­tion So­ci­ety’s 22nd Char­ity Pork Pie Com­peti­ton at the Old Bridge Inn, Rip­pon­den

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