Pork pies certainly are the current trend or could I possibly say flavour of the month. This is my third sampling in a row. And it came about by accident.
During a cycle out towards the famous Crag Vale climb at Mytholmroyd, that which the Tour de France used in 2014, I was caught in a biblical deluge approaching Todmorden at Walsden. So, like any ‘fair weather’ cyclist I took cover at Riggs Farm Shop.
Instantly my eye was taken by the “Lancashire Pork Pie” and the obvious question was asked. What exactly is a “Lancashire Pork Pie”? What distinguishes it from another pork pie? The answer was that it has more of a sausage meat filling with mixed herbs. This was going to interesting.
I didn’t fully understand the sausage meat part, because to my palate the pork filling was very similar in texture to other pork pies I have had. The difference came flooding through with the herbs, though I couldn’t quite place them. They certainly added a welcome twist and extra flavour to an already tasty snack pie.
So, the Lancashire Pork Pie was a hit with me and the addition of herbs to the filling certainly added a subtle and mouth-watering element to the overall taste.
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