Black Pig Deli on Beaufort Street in Inglewood, which has developed a cult following for its house charcuterie and small batch artisan products, is set to give birth to a new piglet. The deli is expanding into premises next door to open up Little Pig Eatery on Monday 12 October 2020.
Co-owner Marissa Bielawski says Little Pig will be an extension of the speciality deli and will feature many of their unique products as part of their dine in and takeaway food offerings. The eatery will offer dine-in and takeaway food and coffee during the day and at night will offer space for events and functions, training and education.
Little Pig will invite patrons to BYO on lazy Saturday or Sunday afternoons over charcuterie and cheese. They will also have long table events – food matching, charcuterie and cheese tasting events, small batch guest winery, brewers and distillery tastings.
The food will be casual, wholesome, fresh and generous, continental sandwiches, cheese and charcuterie plates, toasties, house made sausage rolls and pies, sweets and cakes and coffee. There is already high demand for Black Pig Deli’s pork rillette toasties and Reubens which will now be on offer at the eatery.
At its heart will be charcutier Adam Bielawski’s hand crafted cured meat, cheese and pickles, all available dine in or takeaway.
Little Pig will have a focus on food matching with salumi and charcuterie, cheese and dairy, pickles and preserves. Dishes on the menu will include some lesser known and unusual seasonal native ingredients.
“Little Pig will replicate the feel from Black Pig Deli, which is warm and inviting, a little bit eclectic and really interesting,” she says. “It will be a space where a jar of pickles on the wall doesn’t look out of place.”
Marissa says being a part of the community is important to them and the deli has been a community focal point for the past four years. Both Black Pig and Little Pig have a strong focus on sustainability and are very conscious of their carbon footprint with eco-friendly packaging, 100 per cent biodegradable, with specialised bins to separate out packaging. The business has a strong Indigenous connection and is part owned by prominent Perth entrepreneur, Gerry Matera.
Marissa says a major focus across Gather Foods which incorporates all the brands Poach Pear, Little Pig and Black Pig is on creating opportunities for Indigenous youth.
“We are already employing Indigenous people and we’re working with the Matera Foundation in offering opportunities for other long-term unemployed youths to come on board, particularly in front-facing customer roles, which is something you don’t really see around hospitality.
Marissa says Little Pig is also planning to hold small training sessions, in particular for Indigenous students, wanting to work in hospitality.
Little Pig will be open Monday to Friday from 6am to 4pm and Saturday and Sunday from 6am to 5pm.