Bolster Moor Pork Pie

The pastry is solid and golden. The roof is delicate, a textbook colour and a little bit sticky in the mouth. The interior is full to the brim, succulent but not too seasoned, allowing it to concentrate on delivering its core flavours, with an ample layer of jelly between crust top and meat. The pork is cured but intense, with soft jelly interspersed between huge scoops of sausage meat. Oh and it weighs a ton! I need a trolley to get it out of the shop. If you can get your gums around this from top to bottom then you've got a bigger gob than me.