All the pastry is made using hot lard to make the wonderful RAISED CRUST to our pork pies. That way they can be baked without needing hoops or tins which hinders the baking on the sides of the pork pies, meaning ours are evenly baked to a golden crust all over.

Our Haslets are MADE BY HAND slapping balls of Lincolnshire Sausagemeat till all the air is removed and then baked slowly in the oven till the outside has turned BROWN and CARAMELISED.