Black Hand Food
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Based in the east end of London next to the olympic village, we specialise in making the best pork products from the the best meat we can get our hands on. Be it bacon, salami, or sausages, everything is made by hand in our production butchery and kitchen. 

Started in 2014 by ex-chef Hugo Jeffreys bLACKHANd food now has a more extensive range of products under it’s belt in addition to charcuterie. These include our much loved black back bacon and fresh 'smokey banger' sausage range.

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We’ve been making charcuterie from day 1! Not only the best way to preserve meat, but also intensifies flavour by condensing it. Charcuterie comes in all shapes, sizes and variations. Fatty loins cured with bay leaves, whole salamis flavoured with cinnamon and wild pepper. Our style takes a little longer to mature, but this develops a much more complex flavour. 



A classic with a capital C! It’s rare that you meet someone that doesn’t like bacon. We’ve all heard of the vegetarian who has momentarily lapsed for the sake of a bacon sarnie. But how easy is it come by a proper rasher? Truth is, not much. 

Our bacon is lightly smoked and matured (somewhat of a rarity nowadays) for around 10 days, depending on the weight. This let’s the salt and sugar that it’s cured in equalise a little bit and develop that little bit more flavour. This method produces a superior product to what can generally be found. Try some and see what you think.


Everybody loves a good banger, right? Some of our flavourings might sound a bit out of left field but they’ve been meticulously crafted over the past couple of years to get them just right. As with all our products, we try to let the meat we use speak for itself. But a little bit of flavouring can go a long way. 


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When we started out way back in 2013 the idea was pretty simple. As a chef, you realise pretty quickly that anything you cook will only ever be as good as the ingredients you use. With charcuterie it’s all the more pronounced. You simply can’t hide behind inferior meat…Fortunately in the UK there is a real abundance of good pork to hand, if only you know where to look. Throughout my career I’ve been very lucky come into contact with some great products and producers which is why I’ve maintained these connections throughout my experience in charcuterie, plus finding a few new ones along the way!

We only use rare breed free range animals in our products because we feel that not only are we making a responsible purchasing decision but we know that we’ll also get a superior product in return for our investment. For more information please see .

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We’re sandwiched between the olympic village, beautiful Victoria park and the slightly less beautiful A12. This is where all butchery and curing and cooking is done.

Unit 1g, Autumn Yard, Autumn yard, London, e3 2TT.


For any questions or queries about us or our products please send us an email to .

Alternatively we can be contacted on 020 8144 6584.

We'd love to hear from you!

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