https://www.theguardian.com/.../2010/may/23/nigel-slater-pork-pie-recipe I mix the seasonings with the pork and then place it, covered, into the fridge for 24 hours before making the pies. 2% of the weight of pork in both black pepper and dried sage. The Melton Mowbray pork pie used uncured pork and was hand raised (without a mould). https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-pork-pies This receipe uses uncured shoulder pork, but does use a muffin tray to give a more event shape to the pies. https://www.bbc.co.uk/food/recipes/small_pork_pies_with_11074 https://www.countryandtownhouse.co.uk/.../recipes/melton-mowbray-pork-pie The most famous English pork pie is the Melton Mowbary pork pie, which became common in Leicestershire England in the 18th century due to local pig farming.