In 1931 Ken Parr opened a pie shop in Nottingham and became a master baker and the legacy passed down is still as important to our master piemakers today as it was to Ken. We are proud to use the best British pork, adding just the right amount of seasoning and baking each pie in a delicious hot-water crust pastry to be crisp and tasty.
We have been making pork pies since 1931 and our recipe is as mouthwatering now as it was back when master-baker Ken Parr opened his first pie shop in Nottingham, and passed down his legacy to the company that Pork Farms has become today.
We are immensely proud of our roots and our commitment to British pork. We will only use 100% succulent British pork in our pies, paired with the perfect amount of seasoning and of course all packaged up in the most delicious hot water crust pastry. We think they are the finest pies in the land, but we will let you be the judge of that.