Pork pies come in a variety of wonderful flavours these days — but would you be brave enough to try one made with ghost chillis?
Almondbury butcher Keith Dyson’s speciality pork pies, featured in the Examiner last week, are selling in their hundreds — including his chili-laced pies.
The heat factor ranges from mild, to very hot, to a ghost-chilli pork pie not for the faint hearted.
We dared our reporters to take part in a taste test, sampling the chilli pork pies to see if they could handle the heat.
Health reporter David Himelfield and Huddersfield Giants reporter Chris Roberts bravely accepted the challenge — and you can watch their taste test video on the Examiner website.
The medium chilli pork pie seemed to go down very well — but as the test ramped up to the ghost chilli offering, things got interesting!
See how Dave and Chris handled the chilli pork pie challenge at Examiner.co.uk.
