What do you look for in a pork pie?

French style answer:

The pastry is hard and dense with a mid to dark sienna colour. It should crumble to the bite and give to the white layer beneath that should be about 5-8mm deep. Some jelly is acceptable but should be minimal. The meat should be densely packed but come apart easily in the mouth. The pie itself should be between 6 and 12 cm across to keep the meat and pastry in correct proportions. The flavour should not be too metallic. It should be served with A medium mature cheddar and Branston pickle.

The English style answer:

Pork.