Artisan pork pie range hits the spot

Artisan meat business O’Doherty’s Fine Meats has launched a hand-crafted range of pork pies, filled with its traditionally dry-cured Fermanagh Black Bacon.

The 8oz pies were created in response from enquiries from customers at the Enniskillen-based butcher’s and will soon be available in farm shops, delis and butchers in the UK and the Republic of Ireland.

Managing director Pat O’Doherty said: “While the pies were really intended as a snack or for a picnic lunch – a bit of a niche product – we’ve noticed that they have been attracting shoppers seeking a convenient main meal option.

“This may be a result of current economic difficulties, which are leading many consumers increasingly to look for meals that are cheaper, but still offer quality and wholesome ingredients.”

The butcher’s has created two different pies – a traditional pie with jelly, which is suitable for eating cold, and another without jelly for those who prefer to cook the pork pies in the oven or microwave.

The pies are the latest innovation introduced by O’Doherty’s Fine Meats, after the introduction of Fermanagh Black Corned Beef, a luxury product using a 600-year-old curing technique.

The company has won a string of awards for its meat products, including the Supreme Award for an Outstanding Product at the Ballygowan/Irish Food Writers Guild Awards.


>Revival of an ancient corned beef cure


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