The Black Pig offers a large range of handmade sausages. The pork used is free range and many of the recipes are gluten free. Some of the most popular recipes include traditional plain pork, cumberland, pork with wild fennel and garlic, black pudding, pork leek and chestnut, merguez, toulouse and chorizo. Special orders can be undertaken for parties etc.... please ask.
The Black Pig bacon and gammon is dry cured and oak smoked on site and is made from free range, locally sourced pork. Occasionally we also produce cured and smoked lamb as well as salt beef.
Our Aberdeen Angus beef is sourced from Chilli Farm, Coldred, Dover where the owner, Peter Mummery, has over forty years farming experience. The beef is locally slaughtered, dry aged for three weeks and butchered at The Black Pig so orders of unusual cuts or extra aging can be accomodated.
Snoad Farm supplies us with Oxford Sandy and Black pork - a rare breed known for its rich flavour. Farmers Julie and David Murray use tradtional free range farming practises to ensure a high standard of animal welfare.
Our free range chickens, cockerels, ducks, turkeys, geese and guinea fowl are from Laughton's Poultry, Faversham.
Our award winning Salt marsh lamb and mutton is sourced from Jamie Neave, Arnold's Oak Farm, Seasalter, Whitstable and is renowned for its sweet and subtle flavour.
Lamb & Mutton
Game is a seasonal addition to our counter and comes from Godmersham Game, Canterbury. It includes venison, wild boar, pheasant, pigeon and rabbit.