First time we've seen these at Marks & Spencer so we bought one to try at home. Melton Mowbray pork pies are named after Melton Mowbray, a town in Leicestershire. We took ours out one day for an English-y cheese and pie and tomato soup lunch.
It is said that they were popularized amongst fox hunters from their region of origins. I'd take that tail tale, not the pie, with a pinch of salt from easily Google-able sources. There's probably more to it. From what I gathered, these pies are recommended to be eaten cold - or room temperature.
So we took it out from the fridge 30 mins - 1 hr before to "warm" them up. The distinct feature of a Melton Broway pie is the shape of its hand formed crust. They're under Protected Designation of Origin; so supposedly only pies made around a designated zone around Melton using the traditional recipe including uncured pork, are allowed to carry the Melton Mowbray name.
Not bad tasting meaty pork pies. Couldn't get much of the jellied pork stock. Crust was a lot less buttery than I had imagined and understandably so, it is not crisp.
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