Pork pie

A proper British pork pie: hot-water crust pastry, seasoned pork shoulder and belly filling, set pork jelly, eaten cold. The lard-rich pastry adds fat and starchy ballast, the cold pork filling is savoury and dense, the jelly adds a gelatinous richness, and the seasoning (mace, white pepper, sage) brings a distinctive warm spice character. Traditionally eaten with piccalilli or English mustard, both of which add sharp acid. The wine needs enough acidity to cut the lard and jelly, enough character to engage the spiced pork, and the confidence to handle the mustard or piccalilli alongside.