At The Black Pig our philosophy is to use only naturally reared, free range meat. All of our produce is sourced from Kent farms and slaughtered at our local abattoir - meaning that we support our local economy and supply our customers with fantastic quality Kentish produce. Because of this ethos we are able to trace our meat from farm to slaughter date to the shop counter. We are proud to be working in harmony with our local environment and to be supporting our hard-working and dedicated farmers.
Peter Mummery, owner of Chilli Farm, Dover, has a huge wealth of knowledge of animal husbandry. His cattle are bred on the farm and go to our closest abattoir 6 miles away in Adisham, Kent. Peter uses exemplary farming techniques - the cattle are grass fed in Summer and fed on molasses, potatoes, barley and silage in Winter - this gives the meat a good covering of fat and improves flavour. After slaughter the meat is matured for 3 weeks for maximum tenderness and taste.
Laughton's poultry is a family run business which provides truly free range poultry with access to extensive meadows. The birds are processed and prepared on site to the highest standard and are naturally tasty and tender.
Snoad farm is a family run business and owners David and Julie Murray are proud local providers of the Otterden herd of Oxford, Sandy & Black Pigs. The “OSB” breed are one of Britain’s oldest pig breeds and have existed for 200 - 300 years. The “OSB” breed are a hardy, traditional rare breed which bring a great flavour and are perfect for crackling.
Godmersham Game is a family business run by Phil and Pam Miles. Their range includes pheasant partridge, pigeon, venison and wild boar all sourced from within the boundaries of Kent. Gomersham Game were awarded "Kent Meat Retailer of The Year 2014".