Walsingham Estate Venison, Mustard Prune, Date & Onion Marmalade Pork Pie
A truly distinctive pie celebrating the finest local ingredients. Succulent Walsingham Estate venison combines with premium Norfolk pork shoulder and leg, complemented by our in-house cured gammon. The magic lies in our signature mustard prunes, delivering bold heat, spice and luxurious depth, alongside locally crafted dark caramelised onion chutney and the natural sweetness of dates. Each bite reveals layers of carefully balanced flavours. Ideal for picnics, sharing lunches, festive gatherings or whenever you fancy something special.
Approximate Weight:
450g
Shelf Life:
Minimum 2 days
Ingredients:
Venison, Pork, Gammon (Pork, Salt, Dextrose, Preservative, E252, E250, Smoke Flavouring), Pastry (Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Lard (Pig Fat), Water, SOYA Flour, Salt, Crumb Softener (Wheat Flour, Flour Treatment Agent E920)), Salt, Shallots, Sage, Salt, Nutmeg, Ground Black Pepper, Dried Parsley, Mixed Herbs, De-alcoholised White Wine (White Wine, Grape Concentrate, Salt, Natural Flavouring, preservative (Potassium Metabi SULPHITE)), Rusk (WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamin) Salt (contains E535 Anticaking Agent) Ammonium Bicarbonate (E503ii) (process aid), Prunes ((Prunes, Sorbic Acid), Coarse Grain MUSTARD(Water, MUSTARD Seed, White Wine Vinegar, Glucose-Fructose Syrup, MUSTARD Flour, Salt, Acidity Regulator (Acetic Acid), Cinnamon, Pimento, Turmeric), MUSTARD Powder, Red Wine vinegar, Black Pepper), Dates, Rice Flour, Stokes Red Onion Marmalade, (Red Onion, Sugar and Cane Molasses, Balsamic Vinegar of Modena (Wine Vinegar, Cooked Grape Must), Red Wine Vinegar, Black Treacle , Sea Salt, Preservative: Sorbic Acid, Spice), Jelly (Beef Gelatine, Salt, Gelling Agent (E407), Flavour Enhancer (E621), Dextrose, Stabiliser (E508), Dried Glucose Syrup, Flavourings, Spice Extracts, Herb Extracts, Humectant (E1520)), Glaze (Maltodextrin, Modified Maize starch, Dextrose, Colours (E150c, E160b), Emulsifier (E466)).
