The Black Pig

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.

Our short courses are aimed at meat enthusiasts & keen cooks who want to pick up new butchery skills & learn more about where their meat comes from. During the courses there are lots of opportunities to learn about your local meat producers, the meat industry and to discuss cooking meat in general.

We like to bring seasonal influences into the sausage making department at The Black Pig and on the Kent coast we are lucky enough to have many delicious ingredients we can forage throughout the year. These natural flavours give us plenty of scope for creativity and have established our sausages as firm favourites with our customers.

Over the last nine years, The YBFs has earned a reputation for shining a spotlight on the boldest, bravest and brightest culinary minds in the country. In 2019, we were nominated by our customers in Deal and the local community for the YBF in the meat category. We were up against tough competition from Mark O'Brien at The Dairy & James Sealy at Jurassic Coast Meats.