Free-range meat sourced from Kent farms & slaughtered locally
All of the produce at The Black Pig is sourced from Kent and Sussex farms and is slaughtered at a local abattoir. This ethos means that food miles and animal stress is kept to a minimum and customers are supplied with consistently high-quality produce. The Black Pig is proud to be supporting its local economy and showcasing the hard-working and dedicated local farmers.
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, owned by David and Julie Murray, supplies The Black Pig with traditional breed Oxford Sandy and Black Pork. The 200-acre farm has been in their family since the 1950’s and David’s parents owned the farm before him. The Oxford Sandy and Black breed, so called because of its ginger and black colouring, is one of Britain’s oldest pig breeds and is well suited to the harsh variations of the British climate. Thanks to farmers like David and Julie, their once low numbers have been gradually rising as people become more aware of their great flavour and quality.
Poultry
The Black Pig’s Sutton Hoo 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 Geese
Ducks and geese are sourced from Kate and Giles Campbell at Longland Farm in the Elham Valley, Kent. The birds are slow-grown for up to 180 days and are free to roam in meadowland. 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.
Longland Farm 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. Read more about Longland Farm here.
Game
Game comes from a range of local sources including Stour Valley Game and The Savanna Kitchen. Venison, pheasants, pigeon, wild ducks, rabbits, squirrels and other birds are all on offer throughout the season. Being largely organic and wild, game is a healthy and ethical option that helps sustain both the local countryside and woodland, as well as providing a wide range of delicious flavours. Stour Valley won the 2019 British Game Champion Award, Counteyside Alliance and the 2015 Game to Eat, Taste of Kent Award.