Marsh Pig: The home of award winning, hand made British Charcuterie.
Marsh Pig was created out of a personal passion for great food… and greed! Jackie & Sarah loved Charcuterie in all its guises, but didn’t like the greasy aftertaste and the bits that got stuck in their teeth (yuk). So, they decided to create Charcuterie differently.
Firstly, they took the very finest British Free Range Pork, sourced locally from East Anglia. They added significantly less fat, giving a much meatier product with no nasty, greasy aftertaste. Then, instead of shoulder of pork, they used the leg. Why? That’s because it has a lot less sinew (the bits that get stuck in your teeth). Marsh Pig was born.
Marsh Pig are all about quality, the finest Free Range Beef and Pork, the best herbs and spices they can get their mitts on, and careful handcrafted production. You won’t find big industrial machinery in the Marsh Pig workshop. Jackie & Sarah have established a small family-run business that employs local people who care about quality and consistency. Wonderful.
From humble beginnings back in 2011, starting with 2 products, they now have an enormous array of some 18 products as well as gifts and bundle deals for you to enjoy. They aim to introduce at least 1 new product a year to keep things exciting.
Marsh Pig attend some Farmers Markets and weekend events such as Creake Abbey Farmers Market, Beccles Food Festival, Holkham Food and Drink Festival, Ely Cathedral at Christmas, Blackthorpe Barns in November & December, Holkham Christmas, Newmarket Christmas… If you are at any of these events, go and say ‘Hi’ – they are always handing out samples for you to try.
Marsh Pig also run monthly Curing & Smoking courses, which are exceptionally popular. These teach you how to make Bacon, Pancetta, Coppa, Jerky, Biltong, and Salami at home. This hugely popular day will give you all the skills you need to become your own Charcuterie master.
Discover all about Marsh Pig and buy their fabulous products online.