Pork pie when the pie is cooked, traditional recipes specified that clarified butter or a hot pork stock was poured into the pie after baking. This would set when cool, filling the gap between meat and pastry and preventing air from reaching the filling and causing it to spoil. Commercial makers use a 6% solution of gelatin at between 80 and 90 degrees Celsius, added into the pie immediately after baking. The Melton Mowbray pork pie is named after Melton Mowbray, a town in Leicestershire. While it is sometimes claimed that Melton pies became popular among fox hunters in the area in
Melton Mowbray throughout Anglo-Saxon and Danelaw period (8th/9th centuries) is reflected in many place names. Along the Wreake Valley, the Danish suffix "-by" is common, as is evident in Asfordby, Dalby, Frisby, Hoby, Rearsby and Gaddesby. In addition, a cemetery of 50–60 graves, of Pagan Anglo-Saxon origin, was found in Melton Mowbray. Although most villages and their churches had origins before the Norman Conquest of 1066, stone crosses at Asfordby and Sproxton churches and Anglo-Saxon cemeteries as found at Goadby Marwood, Sysonby and Stapleford, are certainly pre-Conquest. Melton Mowbray itself had six recorded crosses the construction of which spanned several centuries: (i)