Pork pie’s a cut above the rest (From Oxford Mail)

Pork pie’s a cut above the rest

6:18pm Sunday 21st March 2010 in

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A BREED of Oxfordshire pigs is behind the success of a new pork pie.

Chef Paul Bellchambers was so impressed with the pork sold by Jane and Mark Cooper at markets in Wallingford and Oxford that he came up with a recipe for the perfect pie.

Mrs Cooper said: “It has been very well received. We had one large pie at Wallingford and it all sold — about 20 to 24 portions.”

She went into pig-keeping after attending a course two years ago, looking for a career she could combine with bringing up her two young daughters.

The couple have built up a herd of about 28 Oxford Sandy and Blacks, a 200-year-old breed.

Mr Bellchambers, who runs a catering company TheLateChef, devised the Suntrap Pork Pie at his kitchen in Moulsford.

For more details, log on to thelatechef.com website.