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    WHY IS THERE NO JELLY IN PORK PIES ANYMORE: Why Do They Put The Jelly-Like Substance In Pork Pies?

    It’s no secret that pork pies are one of the most popular British dishes. They’re simple, easy to make, and can be tailored to your own taste. But what’s in them? Why does the jelly-like substance get put in? In this blog post, we will explore the history of pork pies and why they now include a jelly-like substance. We will also discuss some potential health risks associated with eating pork pies, and offer some solutions for those who want to enjoy this iconic dish without worrying about its hidden ingredients.

    What is gelatin?

    Gelatin is a type of protein that is often used to thicken foods. It is made from collagen, which is found in animal skin and bones. Collagen is dissolved in water and then boiled until it forms a thick liquid. The gelatin can then be used to make food like pork pies more filling and smooth.

    How is gelatin made?

    What is gelatin? Gelatin is a protein derived from collagen. Collagen is a type of protein that makes up the connective tissue in the body, including skin, bones, and joints. Gelatin is used in food to thicken, jellify, and preserve foods. Why does gelatin exist in pork pies? Pork pies are traditionally made with a jelly-like substance called “jelly.” Jelly is made from boiled down collagen hydrolysates. What are collagen hydrolysates? Collagen hydrolysates are a type ofgelatin that has been broken down into smaller peptides or proteins.

    What are the uses of gelatin?

    Gelatin is mostly used in desserts, such as jelly beans and pudding. It helps to set the dessert and makes it more smooth. Gelatin is also used in many baked goods, such as pies and cakes.

    Why do they put the jelly-like substance in pork pies?

    The jelly-like substance in pork pies is traditionally made from chicken or duck fat. This was once a common way to preserve pork pies, as it would help to keep them fresh and prevent them from going bad. But today, many pork pies are instead made with a different type of jelly, which is typically made from sugar and cornstarch. This combination is supposed to give the pie a softer texture and a sweeter flavor.


    Many people are curious about the jelly-like substance that is often found in pork pies. The substance is most likely made up of a number of different ingredients, but its primary function is to keep the pie from becoming too dry. Some people also argue that it gives the pork pie a distinctive flavor. Whatever the case may be, it’s clear that there are many reasons why this substance is included in pork pies and it’s an interesting topic for discussion!


    It seems like pork pies used to contain jelly, but now they don’t. But why? And why did they put jelly-like substances in pork pies in the first place?

    Let’s go back in time to find out why pork pies used to contain jelly. The answer dates back to the 19th century, when the first pork pies were made. Back then, it was common for pork pies to contain jelly, because it served as a preservative. It helped keep the pies fresh and also gave them a unique texture.

    But why did they use jelly? Well, the jelly-like substance was actually a type of fat called ‘suet’. Suet was made from beef or mutton fat and was used to bind the ingredients together and make the pastry more moist and tender.

    Over time, the use of jelly inside pork pies decreased as people developed a taste for different types of pork pies, such as hot water crust. This type of pastry is still used today and doesn’t contain jelly.

    So why isn’t there jelly in pork pies anymore? Well, nowadays, most people prefer the taste and texture of a pork pie without jelly. Plus, suet is not as popular as it once was, so it’s not used as much in the production of pork pies.

    So there you have it, that’s why you don’t find jelly in pork pies anymore!

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