Beef and Lamb

Peter Mummery, owner of Chilli Farm in Dover, supplies The Black Pig with Aberdeen Angus beef and Devon Cross lamb. Peter uses exemplary farming techniques and his cattle are grass-fed in summer and have molasses, potatoes, barley and silage added to their diet in winter. This diet and the breed equates to meat with fantastic marbling and covering of fat, giving a great flavour. The meat is matured for 3-4 weeks for maximum tenderness and taste.

Pork

Snoad Farm in Faversham, Kent is owned by David and Julie Murray who have had the 200-acre farm in their family since the 1950’s. The Oxford Sandy and Black breed is one of Britain’s oldest pig breeds. Their low numbers have been gradually rising as people become more aware of their great flavour and quality. Rare breeds can cope with all weather which is a prerequisite for the free-range, traditional practices of Snoad Farm.

Poultry

The Black Pig’s @SuttonHoo chickens are truly free-range with 40 acres of meadow land to roam and graze in. The traditional breed used is a slower-growing chicken; grown on average for 10 weeks and 25% longer than standard free-range chickens. Their outdoor life gives them a natural and varied diet and plenty of exercise. All of this, combined with traditional dry plucking develops a fuller and succulent flavour and a really crispy skin.

Ducks and Rare Breed Poultry

Ducks and rare breed poultry are sourced from Kate and Giles Campbell at Longland Farm in the Elham Valley, Kent. The birds, including heritage breeds, are slow-grown for up to 180 days and are free to roam meadowland and have plentiful access to water.  They are processed on the farm to eliminate travel and stress and are dry-plucked and hung to develop a deep luxurious flavour and crispy skin. 

@LonglandFarm is proud to be a partner of the Rare Breeds Survival Trust and is actively involved in saving and promoting endangered UK breeds of poultry from extinction.