Pie’s the limit at pork pie championship
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