Will Hollis
Guest Reporter
On Christmas morning, families across Britain will start the day with a special breakfast like salmon, eggs benedict, or pancakes.
However, in Melton Mowbray, the ‘odd’ choice to tuck into a pork pie is a much more common selection.
Households across Leicestershire and the wider East Midlands have also claimed the unusual tradition of eating the crunchy pork parcel at the start of the big day.
The extra demand before the festive season means producers of the Melton Mowbray Pork Pie are working tirelessly to prepare.
“Leading up to Christmas we’re busy,” said Jo Belcher at March House Farm in Great Dalby.
“It might seem odd to other people, but to have a pork pie on Christmas morning is certainly worth it.”
It’s believed the tradition has lasted since Victorian times when Nottinghamshire novelist DH Lawrence would eat a pork pie for breakfast on Christmas day.
“It’s popular throughout the year, but having a product that is traditionally eaten at Christmas massively helps sales,” Jo added.
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The fourth-generation regenerative family farmers make their pies using only ingredients from the farm.
Just a handful of producers make Melton Mowbray Pork Pies, following a strict recipe under protected status within the region.
The local delicacy gained popularity in the 1700s during hunting season.
Baked free-standing, Melton Mowbray Pork Pies must be raised by hand using chopped pork and a hot water crust pastry, plus a jelly centre.
“It’s a very convenient and quality snack,” said Matthew O’Callaghan, Chair of the Melton Mowbray Pork Pie Association, formed to champion and protect the food.
In Melton town centre, the historic Ye Olde Pork Pie Shoppe claims to be the pioneer of the original Melton Mowbray Pork Pie since 1851.
Dubbed the ‘Rural Capital of Food’, Melton and the wider area depend heavily on its famed cuisine for income.
Alongside stilton cheese, which can only be made in the East Midlands, pork pies contribute £100million to the local food and tourism economy.
“It’s a very significant part of Melton’s economic heritage and progress,” Matthew added.
While some locals say they “love” the salty snack, others claim they’re “overrated.”
Find Out More...
However, in Melton Mowbray, the ‘odd’ choice to tuck into a pork pie is a much more common selection.
Households across Leicestershire and the wider East Midlands have also claimed the unusual tradition of eating the crunchy pork parcel at the start of the big day.
The extra demand before the festive season means producers of the Melton Mowbray Pork Pie are working tirelessly to prepare.
“Leading up to Christmas we’re busy,” said Jo Belcher at March House Farm in Great Dalby.
“It might seem odd to other people, but to have a pork pie on Christmas morning is certainly worth it.”
It’s believed the tradition has lasted since Victorian times when Nottinghamshire novelist DH Lawrence would eat a pork pie for breakfast on Christmas day.
“It’s popular throughout the year, but having a product that is traditionally eaten at Christmas massively helps sales,” Jo added.
MORE CHRISTMAS NEWS:
- Christmas presents stranded as bosses warn parcels WILL NOT arrive on time as port remains closed
- 'We live in communist Britain!' Bev Turner blasts 'empty shop shelves' ahead of Christmas
- Shoppers BANNED from buying Waitrose Christmas puddings before 10am over alcohol restriction
Save BIG on our ultimate GB News Christmas Bundle
We've made the ultimate Christmas Bundle for the biggest GB News fans! Whether you're treating yourself, or organising a gift for another keen GB News viewer, this bundle is packed with bestselling products and exciting new exclusives. Order today and recieve free UK shipping, with delivery before Christmas Day
GBN Christmas Bundle
£102.42
£69.99
ORDER NOW
The fourth-generation regenerative family farmers make their pies using only ingredients from the farm.
Just a handful of producers make Melton Mowbray Pork Pies, following a strict recipe under protected status within the region.
The local delicacy gained popularity in the 1700s during hunting season.
Baked free-standing, Melton Mowbray Pork Pies must be raised by hand using chopped pork and a hot water crust pastry, plus a jelly centre.
“It’s a very convenient and quality snack,” said Matthew O’Callaghan, Chair of the Melton Mowbray Pork Pie Association, formed to champion and protect the food.
In Melton town centre, the historic Ye Olde Pork Pie Shoppe claims to be the pioneer of the original Melton Mowbray Pork Pie since 1851.
Dubbed the ‘Rural Capital of Food’, Melton and the wider area depend heavily on its famed cuisine for income.
Alongside stilton cheese, which can only be made in the East Midlands, pork pies contribute £100million to the local food and tourism economy.
“It’s a very significant part of Melton’s economic heritage and progress,” Matthew added.
While some locals say they “love” the salty snack, others claim they’re “overrated.”
Find Out More...