The Black Pig was opened by Lizzy Douglas in 2014. The shop is supplied by several traditional breed, free-range, small Kentish farms and uses a small local abattoir. Stock includes Aberdeen Angus beef, South Downs lamb and mutton, Oxford Sandy and Black pork, poultry, game, speciality sausages with seasonal and Kentish ingredients such as Kent apples and cider, wild garlic and beach fennel, cured and smoked products, and much more... All butchery, sausage-making and curing is done on-site by the Black Pig team.
