Lids are traditionally hand rolled and hand crimped, then glazed with organic egg until the pastry is golden brown and crumbly. A worthy relic of our culinary history.
An ideal picnic snack or easy, fulfilling meal; particularly good with a dollop of Riverford ploughman's pickle.
keep it cool
Please tell us where to leave this product if you are not in – it needs to be kept chilled to maintain its quality. A cool box in a shady spot works well.
Handmade in small batches in our farm shop kitchen using all natural, organic ingredients.
pork, pork sausage meat (pork, rusk (wheat), water*, riverford seasoning (salt*, polenta, pepper, nutmeg, mace)), bacon (pork, cure (sugar, sea salt*, preservatives E250* and E252*)), onion, quatre epice (white pepper, nutmeg, ginger, cloves), pastry (flour (wheat), water*, lard), gelatine, egg glaze,(*non organic).
For allergens, including cereals containing gluten, see ingredients in bold.
Prepared in a mixed kitchen, may contain traces of : wheat, oats, spelt, egg, milk, almonds, hazelnuts, cashews, walnuts, peanuts, soya, sesame, celery, celeriac, mustard, port (sulphur dioxide).
Keep in the fridge. These pies are freshly made and keep for a minimum of 5 days but can also be frozen. If freezing do so on the day of purchase.
Can be eaten hot or cold. If heating, sprinkle with a few drops of water and cover with foil (if you spread a little olive oil on the inside of the foil it will keep the pastry crisp). Place on a baking tray in a preheated oven at 180°C for 20-30 minutes until piping hot.