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Why are pork pies from local butchers so much better than those from supermarkets? |
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#1 |
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Forum Member
Join Date: Jun 2003
Location: London
Posts: 11,147
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Why are pork pies from local butchers so much better than those from supermarkets?
I sometimes buy a Melton Mowbray pork pie from Sainsbury's for my lunch, and they're OK. Anyway, the other day I took the trouble to walk across the road and buy a pork pie from the butchers there. You know what, it was delicious; knocked the Sainsbury's one into a cocked hat!
And those of you from the Bromley area may remember Kennedys in Market Square. Their pork pies were to die for. Unfortunately, it closed down a year or so ago. |
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#2 |
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Join Date: Mar 2006
Posts: 30,072
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Isnt everything better from when not from a supermarket?
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#3 |
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Forum Member
Join Date: Sep 2009
Location: In front of the fire
Posts: 1,514
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Best ones from supermarkets are those by Dickinson and Morris, in red wrappers but not all supermarkets do them
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#4 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Just a guess but even artisan type products for supermarkets will probably be mass produced whereas the local butcher will produce hand made small batches.
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#5 |
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Forum Member
Join Date: Jul 2007
Posts: 2,228
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A supermarket will put more importance on the wrapping than the pie unlike the butcher who will concentrate on making a quality product as he may well be the one who sells it to you. Being very good at a few things is so much better than being ok at many things.
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#6 |
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Join Date: Nov 2003
Location: I live in the woods
Posts: 5,061
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Quote:
Just a guess but even artisan type products for supermarkets will probably be mass produced whereas the local butcher will produce hand made small batches.
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#7 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I was refering to the Melton Mowbray product. It has a famous brand name but even they will have to balance quality with quantity if they are supplying nationwide.
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#8 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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I find it's normally seasoning. For some reason supermarket ones are very bland, whereas the ones from the butcher have lots more seasoning.
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#9 |
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Forum Member
Join Date: Oct 2009
Posts: 84
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I find the supermarket brands rather dry and lacking in gelatin.
A perfect pork pie for me is...... Meat slightly pink in the center and surrounded with generous amounts of gelatin..... Pastry crispy crust and white and moist on the inside........mmm, delicious. |
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#10 |
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Forum Member
Join Date: Aug 2007
Location: Wiltshire
Posts: 261
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Melton Mowbray pork pies now have European protected status http://www.timesonline.co.uk/tol/lif...cle4881370.ece as they are produced somewhat differently to standard pork pies. One reason why butchers pork pies can be better than supermarkets' is the quality of the meat used. I also find that supermarket pastry isn't as good as homemade which might contribute to the overall impression. Also the gelatine in butchers pies is more likely to be made from the left over bones, scraps of meat etc. rather than from an industrial manufactured gelatine with so many of those extra flavours filtered out as contaminants.
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