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Traditional Breeds Fresh Blood Black Pudding Specialist Bacons

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Recommended *****
I didn't think they still made bacon like that!! Sausages are cracking as well.
Graham H
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Simply the Best.
Never before have I attempted to eat an entire log of Black Pudding until I tried this one. The magical blend...
Jon Gay Cookery School
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Best ever
Best ever Morcilla, Serve plain with a poached egg for an iron rich brek or, with toasted hazelnuts, burrata a...
Proper Yorkshire Bird
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Splendid Black Pudding
Had several packs of these last Christmas and plan to do the same again this year. The only trouble is making...
Northy
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Very tasty bacon
I bought a pack of streaky from Porkstock this weekend and made breakfast on Sunday. It was great with a bit o...
marionofnorwich
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Delicious
This Black Pudding is Fantastic. Full of flavour and so Juicy! Not only do our customers love it, but more imp...
Andrew - Chef at Jimmy's Farm
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Anger turns to pleasure
Well, I saw the tv show and at 70 years of age, having enjoyed black pudding all my life, I could not believe ...
Pete, Nottinghamshire
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Fresh black pudding
My fresh black pudding arrived today-not disappointed, the best I've tried and I've tried a lot will definitel...
Evstar
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Wow
I am now a true convert to Real Blood Black Pudding. It is exceptionally tasty, crumbly not fatty and with the...
Fuzzy738
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What have I been eating all these years?
Simply the BEST. If you think you like Black Puddings...try the real thing. What have I been eating all these ...
Schlong
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Amazing... amazing.... amazing
Nothing compares to this..thank god for Fruit Pig...the king of black pudding...will be back for more and we'r...
The Bennetts
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In a league of its own
Delicious pudding - best I have tasted in the UK
Hakee
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Black pudding bonbon heaven
I have never tasted a black pudding like it fantastic. I've not been a big lover of the black pudding but this...
Paul
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Delicious
Incredibly good. I usually like my Irish puds, mostly oatmeal, minimal meat taste; but for a traditional crumb...
Mike Walsh
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White pudding is a revelation
Didn't know white pudding was a thing until we tried in the selection pack. It's really very, very good.
The Mawsons
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You've got to try this!
Mutton Pancetta - wha? Try it. You won't be disappointed. It adds a bit of pizzazz to many a meal!
Mrs C
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Black Pudding Nostalgia!
I'd given up buying modern black puddings, as they were universally bland and a pale imitation of he puddings ...
Peter Hargreaves
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Yeah, proper bacon
We eat this every weekend, old school big breakfast. LCHF. Amazing bacon, my husband eats so much that nitrate...
Stella
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A true Haggis
I bought a haggis from Fruit Pig at North Creake Farmers Market last Saturday (4 Aug 18). I have always liked...
G B
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Black pudding
Absolutely delicious! I came across Fruit Pig fresh blood black pudding some time ago and was really taken by...
Rod Wheatley
our story
our story

Our Story

Fruit Pig was started in 2008 by Matthew Cockin. Matthew had notched up 20 years in the RAF and was keen to go back to his country roots and learn a new skill. Soon after starting the business, newly married landscaper Grant Harper moved into the area eager to set up a smallholding. The two met, found they had a great deal in common, and they’ve been together as Fruit Pig ever since. 

Although Fruit Pig started off as a general, rare breed butchery, it wasn't long before Matt and Grant began specialised production of their rare, fresh blood black puddings. The timing was good. Food lovers were becoming more and more intrigued by artisan, specialist food products. Several notable chefs helped champion Fruit Pig Black Pudding, and at the beginning of 2018, they moved into a larger, bespoke facility and a new Fruit Pig chapter has opened.

Matthew Cockin

Age 5 - Watch out, Top Gun

Age 5 - Watch out, Top Gun

Growing up in the open skies of North Lincolnshire, Matt became fixated on the hoards of military aircraft which flew over the fields on a daily basis in the 1970s. Local, annual trips to the air show at RAF Finningley further cemented his love of flying. (Matt in a Jet Provost, RAF Finningley circa 1971)

Age 20 - If pigs could fly

Age 20 - If pigs could fly

Fast forward 15 years, day three at Department of Initial Officer Training (DIOT) February 1986. RAF College Cranwell, This is the first photo of 5 Flight, D Squadron, Number 93 Course. Within weeks, 5 flight was renamed "5 Flight, Quick but Thick"...for good reason! He didn't make pilot and became a Fighter Control Officer instead. Think space invaders without a reset button.

Age 40 - The next chapter

Age 40 - The next chapter

Twenty fantastic years later and now a civvi with a smallholding in Norfolk, breeding Gloucester Old Spots and chickens. Armed with an NVQ in butchery and a part time job in a lovely family village butchery.

Grant Harper

Age 7 - The early years

Age 7 - The early years

Boarding school had a great influence on Grant's early life. A physical lad, he spent most of his time playing sports and attending clubs....managing to squeeze in the odd bit of academia too. He thrived on any and all physical challenges and activities.

Age 15 - Teenage years

Age 15 - Teenage years

As a teenager, anything outdoors would do for Grant. Especially if it involved a uniform! Finally stopping just short of 2 metres tall, Grant was difficult to miss!

Age 22 - And so to Norfolk

Age 22 - And so to Norfolk

After studying a National Diploma in Horticulture, Grant moved with his fiancé (now wife), and his parents, to Norfolk in chase of the good life. Rearing Oxford Sandy and Black pigs, and armed with an adventurous flock of Norfolk Horn sheep, what could possibly go wrong?

Then there was Fruit Pig

2008 - The early days

2008 - The early days

We started off with our own traditional breeds and bought those of local friends. With so many good local butchers, we needed something to mark us apart, a USP no less! So we looked into using traditional fresh blood for our black puddings. To be frank, we were quite unaware of just how rare a fresh blood black pudding was.

2012 - Into that there London

2012 - Into that there London

Norfolk-trained chef Tom Aikens (Great British Menu) contacted us back in 2012 and asked us to send him some of our fresh blood black pudding for his Tom's Kitchen brasserie in Chelsea. Since then, Tom and his team, have been very supportive of Fruit Pig. His confidence in our produce gave us confidence to forge ahead...thanks Tom.

2016 - And so to slaughtermen

2016 - And so to slaughtermen

We're grateful to our local abattoirs and the welfare/food hygiene authorities for all their support; without them we would not have a business. Grant and I both felt we had to take responsibility for the most important and probably least pleasant process of our production. We're now qualified slaughter men working weekly in our local abattoirs. It is a challenging job, dirty and dangerous too but we would not change anything.

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