Sending Food By Post

[Barmaid]

My brother in law just LOVES my pork pies. I said in the summer I would make him one for Christmas. Realistically speaking, we are not going to get to Wales anytime soon, so I thought I would make one and post it.

Any ideas? Needs to be kept cool and not bashed about. Am also aware that some courier companies wont take perishable goods.

[BlackadderV]

Back in the 50s my mother used to bake Xmas cakes and post them to relatives in biscuit tins. She once received a turkey all the way from Ireland which she and my father had to pluck and draw the innards. I was too little to remember it, but apparently it was a monumental task.

[EcclesCake]

If you get it chilled right down and then wrap in grease proof, followed by cling film nice and tight, and then a couple of layers of insulating and protective bubble wrap, before putting in a as snug a box you can find and pack the corners with polystyrene chips or screwed up newspaper I think you'll be fine.

Take it to the post office as close to collection time as you can as that is probably the only time it is going to be anywhere warm is hand send it using a guaranteed delivery time, and write 'fragile' on the box so that the pasties know to use it as a football ;-)

[EcclesCake]

Typo heaven ^^^^

[Netty7]

If you buy a small cheap insulated lunch bag, put the pie in and pack on all sides with those frozen ice blocks, then post as late as possible in the day. Pay for special delivery, which is guaranteed delivery by 9am the next morning, and should be fine.

[237SJ]

I used to regularly bring home fish from the west coast of the US. They wrapped it in plastic, then a couple of layers of newspaper, then cold gel packs that had been in the fridge. They guaranteed that as being good for 24 hours and I never had any problems.

[EDDIE51]

chill well in the fridge , tightly wrap in foil , then newspaper then more foil or cling film. Finally put it in a cardboard box to post. Use next day guarantee delivery via Royal Mail. It will be fine but the postage will make it rather expensive.
I make large pork pies as well , just about to start trying out some to be ready for Christmas. I would be interested in your recipe.
I use pork hand cut into small pieces about 1cm sq, belly pork is good but make sure it is not too fatty. Plenty of black pepper and some dried sage.
The most important bit is the jelly it has to be really tasty .