The Melton Mowbray Pork Pie is a distinct product that is recognisably different from other pork pies, both in physical characteristics and in reputation. It is rich in history and is recognised by consumers as a traditional, regional food product.
The sides of the Melton Mowbray Pork Pie are bow-shaped as they are baked free standing, whereas most other pork pies are straight-sided being baked in hoops. The meat used is fresh pork which is naturally grey when cooked (like roast pork), not pink like most other pork pies, which use cured pork. The meat must be particulate, as we used chopped pork, not smooth on the palate as most other pork pies are because they used minced meat. The Melton Mowbray Pork Pie is also well jellied and the meat seasoned with salt and pepper.
The recipe for the Melton Mowbray Pork Pie is not complex. Indeed, its simplicity underlines its very authenticity and reminds us that the Melton Mowbray Pork Pie has remained true to its roots and is still baked without a hoop as it was the end of the 18th Century.
Other kinds of pork pies share some of the physical characteristics of the Melton Mowbray Pork Pie (just as many blue cheeses share certain characteristics with Blue Stilton), but the combination of all these physical characteristics coupled with the product's reputation, is unique.