Black Pig is about Artisan Charcuterie. Headed by Marco Nico, Master Chef and Owner of several successful restaurants, Black Pig is focused on producing the finest fresh and cured meats, lovingly made with artisan equipment. In other words, slow food, cured and preserved the old-fashioned way, to bring you a product that melts in your mouth whilst bursting with flavour.
We are in the process of setting up our production room in Simondium in the Western Cape and since January 2011, we have been producing and supplying the finest salamis, hams, sausages as well as other cured products. Refreshingly familiar food from a bygone era now made for you to savour.
If you would like to know more, you can contact Marco by clicking on the link below:
WHAT YOU CAN LOOK FORWARD TO
- THE CLASSICS
- Serrano-styled Ham (cured over 2 years)
- Coppa ham
- Pancetta
- Culletello (made from the sweetest part of the Parma ham with red wine salt, garlic and the most important ingredient, time!)
- SOME OF OUR MORE EXOTIC PRODUCTS
- Hot smoked duck ham
- Maple cured, Cape apple wood-smoked bacon
- Tuscan salami
- Bay leaf and juniper-cured pigs’ cheeks
- Goose proscuitto
- Cold-smoked sea scallops
- Fromage de tete
- CLASSIC FRESH SAUSAGES
- Mexican chorizo
- Italian sausage (both the spicy and sweet)
- Moroccan merguez
- Bratwurst
- CHIPOLATA-STYLE SAUSAGES
- Boudin noir with apple and onions
- Foie gras and sweetbread
- Smoked chicken and roasted garlic
- Shrimp, lobster and leek