Have you ever tried Iberian Black Pig? If you have then you’re in luck as the Black Pig & Oyster situated on Leith’s Commercial Street, just a stone’s throw away from The Shore, is specialising in the serving of this succulent meat. If you’ve never tried it (like me), boy you’re in for a treat.
I started with a glass of their Italian Pinot Grigio in the beautiful surroundings of their exposed brick vaulted ceiling. The wait staff were very friendly and we were talked through the menu. We decided to share 3 starters, two meat based and one vegetarian. I was intrigued by the Mini Scotch Pie & Haggis Bon Bon served on a Smoked Tomato Chutney. The Paella Croquettes with Spiced Gazpacho & Pickled Cucumber also caught my eye and we were recommended to try our first taste of Iberian Black Pig via the Pinchos which consisted of the marinated pig on chargrilled sourdough with mojo verde (made of coriander, garlic, olive oil and cumin). Pinchos are synonymous with the North, Basque region of Spain (feel free to check out my Foodie travels to the region here), and are small bar snacks available in every bar in the region.
I had planned to wait until the main to have my first taste of the Iberian Pig delicacy, however I am so glad I was convinced otherwise by our helpful waiter, as it was my favourite dish of the night, the meat was so tender and delicate it was unbelievable. We were advised that the look and texture is similar to that of venison or a medium cooked quality cut of steak. The other two starters were very good but I was so taken with the taste of the pinchos.
The Iberian Black Pig is a breed of pork found in the mountainous areas of both Spain and Portugal. I learned a lot about the meat from being in the restaurant and I am ashamed to say that I’d never come across it to try before. On the recommendation of our server, we opted for the Salt & Pepper Black Pig with sautéed potatoes, onions and peppers, glazed with sticky soy sauce. It was a beautiful sight to behold, the colour of the meat is sensational and the taste and texture even better. We complimented our meaty main with a dish full of shellfish locally caught in nearby Newhaven. Cockles, Mussels, Cod, King Prawns, Shellfish Cream Bisque & sautéed potatoes, were all present in our ‘Taste “O” The Sea.’ The combination of King Prawn and the meat was particularly nice and there was a similar dish available on its own with this combination – Black Pig Surf & Turf that I’d definitely consider in future. It was really nice to put the dishes in the middle and share.
The desserts were a touch of class, specially made by the restaurant owners’ son Jack. The restaurant is a family affair, as Jack’s girlfriend was also someone who served us which felt really nice to support a local business and a indeed a local family. The Not So Messy Eton Mess in the top picture, was meringue done three ways – Charred Italian, baked and dehydrated served with a chambord jelly, vanilla whipped clotted cream, summer berries & raspberry gel, it was heaven on a plate and it wasn’t even my dessert! I chose the Dulce de Leche – Dulce de Leche mousse, hazelnut tuile, toffee marshmallow, toffee apple and tempered white chocolate. It looks and sounds as equally as good as it tastes, it was perfection.
I was so impressed with my visit to the Black Pig & Oyster and I’m already planning my next visit with my team from work as I think it’s definitely a place I’d love to go back to for their sensational Iberian Black Pig and all the dishes that compliment it.
https://blackpigandoysteredinburgh.com
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