The jelly in pork pies was always mine, and a lot of other people's favourite bits. Then it disappeared. I'd always been led to believe it was for disease control purposes, I assumed because of BSE or foot and mouth. But no, it turns out it was discontinued as producing the jelly was deemed too expensive to be allowed to cut into profits.

Pork pies, a beloved British delicacy, have been enjoyed for generations with their succulent meat encased in rich pastry and that unique, flavorful jelly that added a distinctive texture and taste. This gelatinous element has been more than just an ingredient; it has been a part of our culinary heritage, evoking nostalgia and satisfaction with every bite.

Modern manufacturing processes have stripped these pies of their essence under the pretense of cost-cutting. Yet, in our pursuit of savings, we are losing the authentic taste and texture that once made the pork pie a standout staple in British cuisine.

It's time to rectify this situation. Bringing back the jelly in pork pies not only restores a classic recipe but respects and honors traditional craftsmanship in food production. It is about valuing quality and authenticity over mere profit margins.

I urge manufacturers to consider the voices of those who cherish this culinary treasure. Revisit the decision to eliminate jelly and reintroduce it back into the pork pies, thereby preserving an essential part of our gastronomical identity.

Please sign this petition to restore the jelly to its rightful place in pork pies. Let's bring back the joy in every bite of our beloved pork pies.