Title
Pork Pies
Subject
Pork Pies
Description
Kenneth Barnett discusses how to make a good pork pie.
Creator
East Midlands Oral History Archive
Source
EMOHA
Publisher
EMOHA
Date
1986
Contributor
Image courtesy of Leicestershire Archaeological and Historical Society. To use seek permission from https://www.le.ac.uk/lahs/
Rights
You may use this item in accordance with the licence http://creativecommons.org/licenses/by-nc-nd/2.0/uk/
Format
.mp3
Type
Oral History
Duration
51sec
Transcription
My wife, I took her all round Leicestershire…afternoons and nights at institutes she demonstrated pork pies. I knew every bloomin’ village in the county very near…to get it the right consistency for the pie to stand up on its own without being in a tin or anything you just got to have the right quantity of lard to the flour and then they’d stand and you could fill them with the pork meat and then put the top on and you could put them in the oven and they’d bake without moving…I think there was a certain amount of water put with them…that was it, that was the Leicestershire pork pie. She always used shoulder pork for the pies. She always reckoned that was the best.
Interviewer
N. van Heender
Interviewee
Kenneth Barnett
Location
Hungarton, Leicestershire
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