The Black Pig, run by Lizzy Douglas, combines the traditional principles of farming and the meat trade with modern, healthy and exciting butchery ideas.
Lizzy uses several traditional breed, family-run, free-range, small Kentish farms for her stock and a small local abattoir.
Animal welfare, food miles, the local rural economy and nose-to-tail creative food preparation are the building blocks that have shaped The Black Pig.
All butchery, sausage making and bacon curing is done on-site by The Black Pig team.