Growler Watch

I make no apology as to where I come from. The town of Wigan is notable for many things in many spheres, indeed an almost remarkable amount for a town of it's size. Most recently for a quite stunning portrayal of haute cuisine on Come Dine With Me. In a culinary sense though, it's always been about the pies. 

The Wiganer is doctrinated from a very early age to develop an affinity with the pie and whereas that alone is no bad thing, they are made a certain way around here. A method that all Lancastrians love. Bind together mincemeat and potato, add a touch of seasoning and a delightfully soft shortcrust pastry and you've got yourself a winner. The pies of my youth from long lost bakers are an article in their own right but they were quite frankly stunning.

But as my narrative moves further afield, I find the passion for the pie takes on a slightly different form as I start to travel the country. In May 2012, a trip to growler country was in order. A "growler" being a colloquial term for a pork pie but arguably a certain type of pork pie originating in Yorkshire where the meat is fine and cured and the pie is heated in the oven and left to cool. 

You could say that some people take this seriously. Indeed, the http://www.porkpieclub.com/ are coming up to their 22nd annual Pork Pie Awards. They meet every couple of weeks (in the pub where else) and judge a sample of pies procured from farm shops and butchers in the West Yorkshire area.

In May 2012, I paid a visit to a few of these establishments as part of my research and to experience the warm sensation of jelly dripping down my chin

Amongst others I visited Hinchliffe Farm Shop (below) for a succulent packed to the brim growler

Also, Parfitts of Holmfirth - this pork pie was eaten whilst travelling downhill at speed in a tin bath

And finally, with no meat and potato I managed to procure a couple of steak and potato for contrast, this one from AR Jones of Huddersfield. Note the much higher meat to potato ratio and darker gravy, I found this to be pretty much the case every time you hop over the Pennines with steak frequently replacing ground mincemeat. Nevertheless, they're an understated bunch in Yorkshire so I'll say it for them: they make fantastic pies!

Next time: June 2012 - Walking up Corfe Castle munching on a Purbeck Smokie