I’ve touched upon it’s flutiness but the bottom is rigid and just a little bit greasy, which I like as I often worry a pork pie eaten in isolation can be a tad dry. It is coarse and plentiful as you’d expect with lots of grey, white and pink chunks of uncured pork and blobs of jelly deposited throughout its interior. There is a light dusting of spice to give flavour to the meat and the jelly nestles nicely in the mouth. The acid test comes when I go to put the second half of it back in the bag for later as planned and ended up just carrying on scoffing. Or maybe that’s the acid test which confirms I’m a fat get.