Fruit Pig is one of the UK’s last producers of fresh-blood black pudding, refusing the usual shortcut of imported dried blood powder.
Founded in 2008 by Matthew Cockin and Grant Harper, Fruit Pig is built on old-school craft, strong provenance and proper hands-on production. Both founders qualified as slaughtermen and worked weekly in local abattoirs to secure the freshness needed for their black pudding. The result is a pudding with real depth, gentle spice and a clean, savoury finish.
Based in Wisbech and SALSA certified, Fruit Pig also produces white pudding, haggis and dry-cured bacon, along with occasional forgotten cuts such as cold-smoked collar and pig’s cheek.
The business now supplies nearly 300 outlets nationwide, including Fortnum & Mason, and delivers directly to restaurants, pubs, cafés and delis. You’ll also find Fruit Pig products at selected local butcheries, or you can order online.
A finalist in the Great Food Club Awards 2025/26, Fruit Pig is a brilliant British producer keeping an endangered food tradition alive.
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