Butchers, Bakers, History Makers.<br/><br/>It takes three ‘must-haves’ to make a pork pie, a Melton Mowbray pork pie. First is the pork. Uncured, Outdoor-bred and British. The second is that golden, crunchy pastry baked without support (but plenty of encouragement). And finally that it’s from the area – now protected by PGI status, just like Champagne. But to make a Melton Mowbray pork pie a Dickinson & Morris, it takes something extra. Over 170 years worth of extra to make the pork pies you love, as they should be.<br/><br/>To ensure you get the very best experience, take your Dickinson & Morris pork pie out of the fridge to rest for 30 minutes and then get stuck in.<br/>
Morrisons Grocery