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 (they both hate celery!), 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 artisanal, specialist food produce. 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 opened.

Matthew Cockin

A young girl wearing a pilot's helmet sitting in the cockpit of an aircraft, holding her helmet with one hand and gripping the controls with the other.

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)

Grant Harper

A young boy with brown hair, wearing a gray shirt and striped tie, standing outdoors with a large bird of prey perched on his arm, surrounded by trees.

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.

Then there was Fruit Pig

Two men in red jackets squatting outdoors next to a pig with black spots and two piglets near a small pig shelter, surrounded by grass and bushes.

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.

Group of ten young men in camouflage military uniforms, some wearing glasses, seated and standing in two rows, with one individual circled in red in the top row.

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.

A young soldier in camouflage uniform and a black beret with a bird insignia, outdoors with trees in the background.

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!

Three men standing together in a kitchen with shelves of dishes and plates behind them. One man is dressed in a chef's uniform and apron, flanked by two men in suits.

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.

A young man in a black jacket crouching near a muddy patch with three piglets with black spots on their white bodies, feeding them at a farm or rural area.

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.

A man and a girl sitting on a blue tractor outdoors with trees and a trailer in the background.

Age 22 - And so to Norfolk

After studying a National Diploma in Horticulture, Grant moved with his finance (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?

Two men in hairnets and lab coats stand in a kitchen or meat processing facility, surrounded by metal hooks hanging from the ceiling.

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.