The Black Pig

Traditional butchery. Artisan food preparation. Locally sourced free-range meat. 

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.

Our stock includes Aberdeen Angus beef, Devon Cross lamb and mutton, rare breed pork, poultry and game.

As well as a large range of sausages, black pudding, haggis, dry-cure bacon and gammon – all handmade on site.

We have an extensive range of recipes using seasonal and foraged ingredients such as wild fennel from Deal beach and wild garlic.