Our Story

Once upon a time...

The end.

Our Name

We Love it and there is a story behind the name:

It comes from the way we make our home cured bacon, in house, here, at Pig & Pickle.

Not so much these days, but when we first learned to make bacon we used to submerge the pork loins and bellies in a brine ( basic salt solution )

this was often called a "pickle" today it is better known as a wet cure.

We make bacon here at Pig & Pickle using a dry cure, which is not submerged but using the similar basic ingredients,

now this is where we can amp up the flavour using our own secret cure recipe along with a additional few herbs and spices to make a bacon that is unique to us.

Our Coffee

We are very passionate about our coffee here at Pig & Pickle. You can probably tell by our amazing espresso machine that has been specially imported from Italy for us.

We think is has the look and presence of a power laden, stripped back, custom motorbike dashboard. Standing out in the crowd, it oozes the rebellious attitude of 1950’s bikers.

Not that we’re heavy rockers or anything it’s simply because it’s the official machine of the World Latte Art and Coffee in Good Spirit Championships 2018-2020 and you just cant get a better espresso coffee machine right now!

Our coffee beans are a locally sourced Italian style roast that we have been using for a good few years now that delivers a really well rounded intense coffee taste that works well with your favourite milk coffee drink.

The way our barista’s make your coffee means that, if you find our coffee is to strong, or not strong enough for your taste, you can try a larger or smaller cup size, or simply ask for just one shot, and for an extra kick of caffeine you could purchase an extra shot.

This gives you different ways to enjoy our beautiful coffee.