Whole pork shoulders are skillfully butchered by hand into small chunks. Sea salt, freshly ground pepper and spice are added and mixed by hand.

Hot water paste is mixed, kneaded, rolled and shaped by hand.

Perfectly seasoned pork filling is put into each pie by hand, before the lid is rolled and fitted by hand. Finally, an egg-wash is applied by hand.

Once cooked, hand-made jelly is squeezed into each pie – by hand.

 - Jon Kaye, Jake's Artisan Foods 
 

Jake's in the media

Jake's pork pies are best - Elitist Review

The finest pork pies ever? - Stansted Park Farm Shop

Meet the Producer: Pork Pie in the Sky - Hampshire Fare

Christmas Hamper - etc Magazine

Jake's Pork Pies - Hungry Hampshire
Matching wine with pork pie - Fareham Wine Cellar
Jake's on weddings - etc Magazine