There is a very sticky, comforting glaze, almost like a normal shortcrust pastry rather than hot water based, which is deliciously melt in the mouth. It’s not massively overly substantial but there is a dark alluring quality to it throughout. They’d go mad in Yorkshire mind you as there’s NO JELLY IN IT AT ALL. In truth, I’ve never tasted a pork pie like this before: spicy yet fruity, with meat that is consistently dark and tender, but a real experience pointing to a myriad of secret ingredients