Pork pies consist of a thick pastry filled with pork, pork fat and jellied pork stock.
They are served cold and were a traditional way of keeping the pork filling edible before the advent of refrigeration. Often the crust was discarded like the top of a Cornish pastie.
I like to eat slices of the pie with a stiff cheddar. Takes me back 🙂
Here are more ways to preserve food and English cuisine posts: