About The Black Pig
Story:
Lizzy, owner of The Black Pig, entered the meat trade in the early 2000's when she began an apprenticeship with Alan Doyle, of A Doyle & Sons Butcher's, Kingsdown, Kent. Over the course of the apprenticeship, which ran slowly over many years, she went on to take over the running of Alan's shop as he retired. When Lizzy later went on to open The Black Pig in Deal, Kent in 2014, Alan continued to lend his expertise and teach the new staff as the shop expanded. He remains as a supporting background figure today and Lizzy says there are still times when she needs to ask him a question about an unusual meat cut or method. Lizzy has used her education with Alan as a foundation, but has added layers of specialisations to her shop as it has evolved over the years.
Ethos:
The Black Pig combines both traditional and modern principles of the meat trade. Lizzy has made a commitment to using local suppliers where possible and engaging the services of the local abattoir, which is one of the few small and independent abattoirs still remaining in the UK. All of The Black Pig suppliers are small scale and free-range farmers who can only supply whole animals, and this ethos dictates certain parameters that have to be worked around. All the produce is butchered and prepared in-house and, in line with 'nose-to-tail' principles, every part of the animal is used up.
The Black Pig demonstrates ecological awareness by minimising food miles; using farms that adopt practices of traditional and environmentally aware animal husbandry; reducing plastic packaging in favour of paper and contributing to the local community. All by-products and less favourable cuts are utilised into stock, dripping and the making of faggots and haggis. Leftover produce is donated locally to a monthly charitable lunch offering.
Recipes and Chefs:
The Black Pig has a reputation not only for its high quality, rare breed meat, but also for its creative sausage recipes and meat preparation. The shop philosophy is rooted in using natural and healthy ingredients, and encompasses the seasonal ingredients available locally such as Kent apples, foraged wild garlic and beach fennel. Many chefs have been drawn to working at The Black Pig over the years, and in return for the meat training, they have brought new techniques and ideas to the business in a collaboration that has led to a memorable collection of shop recipes.
Recognition:
The Black Pig has received significant recognition over the years for the quality of meat it provides and its contribution to the conservation of traditional rural trades. Lizzy says with pride, "When customers spend money in my shop, as well as the quality of meat they have purchased, they have the pleasure of knowing that they are supporting their local rural economy, the money goes to myself, my staff, the local farms and abattoir, and this is a treasured return to how things used to be. Spending in my shop directly helps sustain our fragile rural economy that we are so lucky to still have. The current number of only forty-nine small abattoirs left in the UK today exemplifies this fragility". Most notably, The Black Pig won the Food Producer award (BBC Food & Farming) in 2022, the Countryside Alliance Regional Butcher award in 2024 and the YBF (Young British Foodie) award in 2019.
