Nowadays, the real recipe and production of Melton Mowbray pork cake is protected by law as they have obtained PGI status by the European Union. The recipe, cooking technique and production region are strictly controlled to ensure authenticity. Melton Mowbray`s pork cake is now protected by EU law. British bakery legends Mary Berry and Paul Hollywood show us how to make a pork cake in three simple steps. First the pastry, then the filling and the final baking. Try it, it`s easier than you think and there`s nothing more satisfying than a homemade cake. Given the high price of the Melton Mowbray cake, the Melton Mowbray Pork Pie Association sought protection under European laws on protected designations of origin due to the increasing production of Melton Mowbray pies by large trading companies in factories far removed from Melton Mowbray and recipes that differed from the original non-hydrogenated pork mold. Protection was granted on April 4, 2008, so only pies produced in a designated area around Melton (in an area of 28 square kilometers (10.8 square miles) around the city and using the traditional recipe, including undried pork, can bear the name Melton Mowbray on their packaging. [11] The main feature of a Melton cake is that it is made with a hand-shaped crust. [8] The unhardened flesh of a Melton cake has a gray color when cooked, and the meat is minced, not minced. As the pies are freestanding baked, the sides fold outwards and are not vertical as with baked cakes.
Melton Mowbray pork pies are served at room temperature,[9][10] unlike Yorkshire pork pies, which can be served hot. «There were a lot of questions from other pork pie makers. Everything went to court when another manufacturer opposed [the PGI application] and we won the case. «There are three things that make them distinctive, first, the meat is grey because we use fresh pork. Second, they are vaulted and not straight, and this goes back to the days when they were made at home by farm workers rather than professional bakers. Bakers use tires that make the cakes circular and straight. Cornish pâtés and Melton Mowbray pork pies were among the first to apply for protection after the introduction of the EU system in 1993. Nowadays the process is a bit faster and there is more help for UK producers. Defra works with the consulting firm ADAS to advise producers on the choice of a PDO, PGI or TSG and guide them through the process. A pork cake is a traditional English meat pie usually served at room temperature or cold (although it is often served hot in Yorkshire).
It consists of a garnish of coarsely chopped pork and pork fat, surrounded by a layer of jelly pork broth in a hot water crust paste. [1] It is usually eaten as a snack or with a salad. It all looks perfect, unless you look inside from the outside. «I believe in the ideal of the cinematographer, but it`s woefully mismanaged,» says Joe Schneider of Stichelton Cheese. Joe makes his cheese from raw milk, once Stilton`s traditional production method. But because the PDO prescribes pasteurized milk for Stilton cheese, it can`t legally call cheese Stilton. «The PDO obviously excludes a more traditional product in some ways,» says Schneider. «Teasing is a controversial issue,» says Nigel White of the Stilton Cheesemakers Association. «For our members, pasteurized milk is the right thing to do to keep the product safe.» Stichelton wrote to Defra requesting that the pasteurization clause be changed to Stilton`s PDO. What do Melton Mowbray pork pies, West Country farm cheddar, Whitstable oysters and Herefordshire cider have in common? In addition to making a nice pic-, they all have protected food names that are enshrined in EU legislation. «I can`t resist pork pies, I secretly eat them so my wife doesn`t catch me,» author Michael Morpurgo told the Daily Mail. And he`s not the only one who is passionate about traditional meat pie.
Last year, Britons spent £150 million on the impressive 200-year-old pastry cake that sparked fights, gained legal recognition, endured muddy sporting events and even named a hat in his honour. In Yorkshire, pork pies are often served hot, accompanied by sauce or pasty peas and mint sauce. [14] It is also a common combination served during bonfire night celebrations. [15] In Yorkshire slang, a pork cake is sometimes called a «growler»,[16] a term probably derived from the «NAAFI growler» of earlier naval and military slang. [17] An annual pork cake competition is held in April at The Old Bridge Inn, Ripponden, Yorkshire. [18] These pies are accompanied by hard-boiled quail eggs placed in the pork filling. Golden brown baked pies have hot broth and gelatin poured through the lid to fill the internal cavity between the pork and pastry, and cooled overnight to put the gelatin. Modern pork pies are a direct descendant of the high meat pies of medieval cuisine, which used a dense hot water crust dough as a simple way to preserve the filling.
[2] In France, the same recipes led to the emergence of modern crust pie. Many medieval meat pie recipes were sweet, often with fruit, and had to be eaten cold: the crust was thrown away instead of eaten. A particularly elaborate and spectacular recipe described in the medieval recipe collection The shape of the cury was a meat pie with a crust in the shape of battlements and filled with sweet pastry cream, with the whole cake then served flambé: a distant descendant of this dish, with hollow dough towers around a central pork pie, was still common in the 18th century as «Battalia Pie». [3] Hannah Glass`s influential collection of recipes from 1747 included a recipe for «Cheshire pork pie,» which featured a filling of layers of pork loin and apple, lightly sweetened with sugar and filled with half a pint (285 mL) of white wine. Im 19. By the nineteenth century, combinations of sweet fruit and meat had become rarer, and pork pie with an increased crust took its modern form. In the East Midlands, there is a tradition of eating pork pies for breakfast at Christmas. [12] Although its origin is unclear, the association of pork pies with Christmas dates back to at least the mid-19th century and was by far the busiest time of the year for Melton makers.
[13] PGI and PDO products contribute £1 billion to the UK economy. And the impact on the regional economy can be significant. «The Melton Mowbray pork pie market costs around £50 million. Stilton, which is produced in the same area, is still worth £50-60 million, and tourism in the area is still worth £65 million – significant figures for a district of 50,000 people,» says Matthew O`Callaghan. The European Commission`s decision to grant Protected Geographical Indicator (PGI) status means that only traditionally produced pork pies in and around Melton Mowbray in Leicestershire will be allowed to use the town`s name.