Pork & Bury black pudding

Pork & Bury black pudding

Fine diced pork shoulder heavily seasoned with all spice, pepper, fresh chives, whole grain mustard, caramelised onion chutney and diced bury black pudding.
This is our only full meat pie. It’s based on a pork pie but without finishing jelly, which means it can be enjoyed hot or cold.
This combination makes for a very moist, very tasty pork pie. The choice of not using a hot water crust is testament to the quality of our pastry.
Try this pie straight from the fridge on a traditional Ploughman’s platter. Or simply cut into quarters and serve with Dijon mustard.
Try this pie hot with mustard mash and gravy before you go for a few beers, it will set you right up for the night.


Celery, gluten, eggs, milk, mustard, sulphur

Cooking Instructions

Bang the pie in pre-heated oven on a baking tray.

175-185oC for 20-25 mins depending on your setup & style.


30-40 seconds in a microwave full power, then in pre-heated oven at 185oC for 10-15 minutes depending on setup & style.

Fully defrost in fridge then follow instructions from fresh. Always check pie is piping hot after it has been frozen.