Visit England's Oldest Pie Shoppe...

The Pork Pie Shoppe - Melton Mowbray Tourist Info The Pork Pie Shoppe - Melton Mowbray Gallery
Ye Olde Pork Pie Shoppe
& Sausage Shop
8-10 Nottingham Street
Melton Mowbray
Leicestershire
LE13 1NW

Find us on Google Maps >

Tel: +44 (0)1664 482068
Fax: +44 (0)1664 568052

Opening times:
Monday to Saturday 8am till 5pm.
(January & February close at 4pm).
Closed Sundays and most Bank Holidays.

Enter The Shoppe!

Click on the pork pie below for the tour!

Melton Mowbray has lots to offer and it’s the home of the pork pie and Stilton cheese!

It is the third oldest market town in the country and it still has a range of markets that run through the week. Everything from cattle markets to street markets.

Explore the history and heritage of this town, and find out about how the pork pie came about.

Or even better, why not visit us at the Shoppe or book your place on one of our pie-making demonstrations or the Pork Pie Experience.

Scroll down to
start the tour

Meet The Team

Find out more about some of our bakers and their interests. Click on a team member for more info!
Tracey
Tracy
Peter
Dawn
Dale
Carly
Angela

How to Make a Melton Mowbray Pork Pie

Visiting Melton Mowbray? Why not book yourself onto one of our Pie-making Experiences?
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Step 1

Hot water pastry is is prepared and left to chill and improve overnight in a fridge.

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Step 2

Allow pastry to come to room temperature and temper in your hands to form a round disc. Place the 'dolly' in the centre of the pastry disc.

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Step 3

Using the palms of the hand gently and evenly raise the pastry upwards around the dolly, hence the expression 'A Hand Raised Pie'

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Step 4

When the pastry reaches the shoulder of the dolly the sides and base of the pastry shell will be of even thickness.

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Step 5

Gently remove the pastry from the dolly.

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Step 6

The pastry shell is fairly stable and robust and able to support it's own weight.

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Step 7

The finest British Pork is coarsely chopped and combined with a secret blend of seasonings.

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Step 8

The pork filling is firmly but carefully pressed down into the pastry shell.

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Step 9

The pastry lid is placed across the top of the pie and carefully pressed to the pastry walls.

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Step 10

Crimp by hand.

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Step 11

Glaze the top with egg and bake for approximately 1.5 hours.

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Step 12

During baking the pie will slightly settle giving the characteristic bow-sided shape of a Melton Mowbray Pork Pie. When the pie has cooled bone stock jelly is added through two holes in the top of the pie. This replaces moisture lost during baking and greatly improves the flavour and eating qualities of the finished Pork Pie.

Market Day Information

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Market Days
  • Tuesday - Cattle Market, Farmers Market, Antiques Fair, General Market 10am - 4pm
  • Wednesday - Street Market 10am - 4pm
  • Friday - Farmers Market / Antiques Fair 10am - 4pm
  • Saturday - General Market 10am - 4pm
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Places of Interest

Remember to click on the pork pie for more info!
Melton
Carnegie Museum
St. Marys Church
Town Estate Parks
Belvoir Castle

Try For Yourself

Remember to click on the pork pie for more info!