6:18pm Sunday 21st March 2010
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.
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