Among the best known premium varieties of pork pies is Melton Mowbray, named after an English town which has produced this British snack since the 19th century.

On Lee.

Manufacturers situated within a defined radius of the town can legally call their product Melton Mowbray pork pie.

And they have to follow the traditional recipe, which begins with blending hard bread flour.

Then workers put lard into a pot of cold water, Sprinkle with sea salt, then bring the water to a first boil, dissolving the loved.

Then they add this hot mixture to the flower.

They blend for a few minutes, until the ingredients for a medium soft golden dome.

Unlike dough made with cold water, which breaks soft throughout hot water, dough bakes hard on the surface but soft within.

They rolled the dough into bowls of approximately 220 grams each, then roll half the ball's flat into a layer roughly four millimeters thick with around pastry cutter.

They slice circles.

Each one will be a pipe Tom called a lid.

The other dough balls will later become the base of the pie, called the case pie.

Filling is made from fresh pork, shoulder, white pepper and sea salt.

They prepare the filling in small boxes in order to better control the distribution of ingredients.

After cutting the pork into small chunks, they Sprinkle with salt and pepper.

They mix by hand, then form bulls the same size as the pastry bowls.

In the assembly area, workers lay a plastic sheet over the hoop of a pie press to prevent the dough from sticking.

They put a pastry ball in the hoop and cover it with another sheet.

They plunge around metal, die into the hoop to form the case.

Now they drop a fork ball inside, pushing it down to force out some of the tractor.

They brush water onto the edge of the case to make it's sticky.

Then they apply the lead lightly.

Thumb pressing all around to a deer, it to the sticky edge of the case.

Then, with a different hand press.

They score the perimeter of the pie and gently run a wooden block across the top.

This removes the excess dough without unsealing or ripping the pie, a ventilation hole in the middle.

Let's just enough steam escape to prevent pressure from building up on bursting the lake.

Steam, which remains, helps tenderize the pork pie Decorator crimps the edge inward.

Then the pies go on to a baking sheet and into the oven for an hour at 200 degrees Celsius.

Earlier, workers prepared the pork jelly by boiling picks trotters in a large pot of water, then simmering for nine hours to release the natural gelatin from the bones.

Now they strain the pots.

Contents toe.

Isolate this natural jelly.

They've timed this perfectly so that the jelly is still warm when the pies come out of the oven.

When they do, their pastry crust is a golden color.

Pork has shrunk during cooking, creating empty spaces inside the pastry.

It's into those voids that workers now inject the warm pork jelly until it starts bubbling.

At the time, this indicates that the jelly filled all the nooks and crannies pies go immediately into a fridge set at six degrees Celsius.

They remain inside for about 90 minutes until the jelly SATs.

From now on, the pork will remain moist, thanks to this congealed jelly surrounding it.

Each pie is wrapped in a see through package bearing the best before date kept refrigerated.

A pork pie stays fresh for about a week.

You take it out of the fridge and let it warm to room temperature before digging in.

No self respecting Britt ever warm support by now excuse me while I eat all the pies.