The pork pie, raised by hand.

“Hand-raised” isn’t a marketing flourish — it’s a method. The hot-water crust is worked warm and shaped by hand around the filling, so the pastry stands tall and holds its own without collapsing. It’s slower than pressing dough into a tin, and you can taste the difference.

The result is a case with real structure: crisp and golden outside, sturdy enough to cut clean and carry, tender enough to give way to the pork inside. This is old-fashioned pastry work, and we do it properly.

Two things separate a real pork pie from an imitation, and we get both right. The hot-water crust — pastry made with hot fat and water rather than cold — is what gives the pie its firm, savoury shell. The jelly is a light, clear savoury set that fills the space between meat and pastry as the pie cools, keeping everything moist and holding the whole thing together.

Together they make a pie that eats beautifully cold: dense seasoned pork, a crust with bite, and that unmistakable savoury jelly that tells you it was made by hand, not a machine.

Our award-winning pork pies come in two hand-raised formats — a smaller pie for one and a larger pie for sharing.

Reach for whichever the occasion calls for: a quick lunch and a spot of pickle, or a centrepiece for a spread.

• 3-inch pork pie — the individual size, perfect for a lunchbox, a picnic or a proper pub-style lunch with pickle and a sharp cheese
• 5-inch pork pie — the larger sharing pie, cut into wedges for a buffet, a gathering or the Boxing Day table

Cold, always — a pork pie is a cold pie. Cut it into wedges and serve with English mustard or Branston-style pickle (a tangy, chunky brown pickle that’s the classic partner), a wedge of mature cheddar, and a handful of salad.

It belongs on a ploughman’s plate, in a picnic hamper, on a Boxing Day cold table, or wrapped up for the road. Once you’ve had a proper one, it becomes a habit.

Our pork pies travel well and hold beautifully on a counter, which makes them a natural fit for foodservice. Pubs put them on the bar menu with pickle and chips; caterers build them into ploughman’s boards and grazing tables; delis and legions sell them by the pie.

We supply venues across Ontario alongside the rest of our bakery and butchery. For volume orders, both sizes are available in wholesale formats — contact us for wholesale pricing and available case formats.