The porky project has giant pork pies for wheels, complete with specially designed ‘spoke’ crust; black pudding for handlebars and pedals; chipolatas for the chain, belly pork for the brakes; gammon joint for the saddle and breakfast sausages for the frame!
Created by a 12-strong team at Appleton’s Ripon branch, the tasty two-wheeler took 24-hours to cook and several hours to put together – and is guaranteed to give you a spare tyre!
“We wanted to do something fun to mark the Tour and show just what we’re made of here at Appleton’s,” says Ripon shop assistant Toni Vauvert. “Everyone had an input – even our van driver – and it gives a whole new meaning to the notion of fast food. All we need now is a fork in the road!”
Modelled on French-style charcutier, Appleton’s Pork Butchers, which has branches at Ripon and Wetherby, certainly knows a thing or three about pork pies. Made to an ancient family recipe, which uses pork shoulder and brawn, it sells more than 3,500 pork pies per week.
The pie-cycle will be on display in the window of the historic Ripon butchers from Monday June 30.
• Appleton’s has been in business since 1867, when nineteen year-old Thomas Appleton started working for Smithson’s butchers in Kirkgate, Ripon. When Mr Smithson died five years later, the business was transferred to Thomas and became T Appleton & Son.
• Mr Appleton’s original principle of selecting Yorkshire’s finest meats, and family recipes, served him well and his butcher’s shop thrived. In 1936, Appleton’s moved into the landmark black-and-white building on the market square it still occupies today.
• Appleton’s Pork Butchers opened its new shop in the Market Place, Wetherby, on June 9 – the first time the 147-year-old business has expanded.
• As well as freshly made pies and meats the business also delivers lunch to local businesses and offers a hog roast service for parties, weddings and corporate events.