Pork Pie

Description

Amanda Crepeau, my grandmother and known affectionately as “Big Ma,” is remembered as being an amazingly good cook.  Her pork pie became a Christmas tradition, eaten at Réveillon after midnight mass.  Thank goodness her recipe was remembered and written down by her daughter, Aunt Alice, and shared by her grandson Rocky.  Simple ingredients from a simpler time.  We do our best to preserve the tradition — Each pork pie is house made in small batches.

Farm life in St. Brigitte des Sault, Canada was not easy in the late 1800’s.  Work was hard and the weather was cold.  My dad had memories of waking up on a cold winter morning, and the water in the dry sink would be frozen.  He and his siblings would anxiously await as Big Ma lit the fire to heat the small farm house.  There was no machinery and everything was made by hand — soap, linen, sweaters.  There were animals on the farm, the cows for milk, the chickens for eggs, and the pigs were for eating.

These pork pies are available in-store only.  We keep a supply in our freezer, but always good to call ahead so we can put one aside for you.

$26

Ingredients:  Pork, potato, onion, flour, butter, lard, spice.

Also can be made with a gluten free crust.  We are not a gluten or nut free facility, cross contamination is likely.  Persons with nut allergy or celiac should be advised.

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