George Jephson - Traditional Pork Pie

£12.00

Using their fully free ranging charcuterie pigs, George makes a classic, perfectly seasoned farce and encase it in a hot water crust pastry.

The pastry is made using the duck fat we confit all our garlic and duck legs in giving it a flaky, mildly garlicky flavour.

After cooking he tops with the same jelly we user in our pâté en croutes.

Using their fully free ranging charcuterie pigs, George makes a classic, perfectly seasoned farce and encase it in a hot water crust pastry.

The pastry is made using the duck fat we confit all our garlic and duck legs in giving it a flaky, mildly garlicky flavour.

After cooking he tops with the same jelly we user in our pâté en croutes.