clock menu more-arrow no yes mobile

Filed under:

Watch: Making Meat Pies That are Both Savory and Sweet

Two butchers find a new way to put their shop’s extra fat to use— by baking with it

One thing about running a whole animal butcher shop is that you end up with a lot of fat, according to butcher shop owners Ben Turley and Brent Young. And one way the duo has heard about putting that fat to use is to use it for baking. Claiming to not know anything about baking however, Turley and Young head to Petee’s Pie in New York to pick owner Petra Peradez’s brain on meat and pies.

Right away Peradez knows she wants to make a Cheshire pork pie — layers of raw pork and apples seasoned with a little nutmeg and white wine — with a lard crust. They also tackle a minced meat pie made made with dried fruit with a suet crust, and a beef pie that has an entire marrow bone in the center.

Follow Eater on YouTube to watch more videos | Like Eater on Facebook so you never miss a video


Please Don’t Tell Me About Every Single Dish on the Menu

The Move

You Should Always, Always Ask for Extra Sauce When Ordering Delivery


Honoring the Ancestral Tradition of Tequila in Jalisco, Mexico