Pigling Street Brings Swine Dining to London

Pigling Street has created the ultimate piggy sandwich

A thick slice of rare breed pork – soft, succulent meat and crispy crackling – is stuffed with rosemary and garlic then topped with sweet & sour pickles, apple sauce and ‘savoury bacon and onion butter’. It’s all crowned with a fresh fried duck egg and sandwiched together in a semi-sweet brioche bun.

For his posh pork baps, Pigling Street founder, Giuliano Crispini, uses Blythburgh pork meat; a free-range breed raised entirely for flavour. Grown outdoors on a single Suffolk farm, the only one in the UK to breed this particular meat, the animals roam free growing at a slow pace ensuring pure, lean, succulent meat.

Previously only supplied to restaurants, Blythburgh pork is now available and affordable to all, for the first time, only from Pigling Street.

Giuliano Crispini says: The rare breed pork we use in our posh pork baps has only been available until now in a handful of London’s finest restaurants. My mission is to make this exceptional pork accessible to all by offering our own take on swine dining to street food goers.

Where to find Pigling Street

Wednesday – Friday
Sclater Street
11.30am – 2pm

Saturday
Backyard Market, Old Truman Brewery, 91 Brick Lane
11 – 5pm

Sunday
Brick Lane Market
10am – 4pm

www.piglingstreet.com

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