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The pannage season in the New Forest is officially underway! This centuries-old commoning tradition sees litters of pigs rooting around under the sprawling oak trees, grazing on as many fallen acorns as possible and other tasty forage from the forest floor. 

Pannage happens just once a year, resulting in a nutty pannage pork that is utterly moreish – and it doesn’t appear on our menus for long. So, we’re inviting you to join us this November to make the very most of the season with an one-off nose-to-tail pannage pork feast at THE PIG!

We’ll welcome you in with a glass of our own PIG fizz, before heading into the restaurant to tuck into a mouthwatering selection of Piggy Bits, followed by a hearty three-course pannage feast with perfectly paired wine. Think Pannage Pork Pate En Croute with Spiced Plum Chutney matched with crisp Chardonnay from our very own vineyard at THE PIG-in the South Downs, and Pannage Pork Porchetta & Pork Fat Roasted Potatoes washed down with full-bodied Il Macchione. 

In this intimate evening, you'll hear from our pannage pork experts: PIG Group Head Chef Andy, THE PIG in the New Forest Head Chef Alex, and commonor Wendy Maughan who has pannage pedigree Lop pigs (one of the rarest of native pig breeds!) at her own farm in Cadnam. Together, they’ll be talking all things pannage pork, the communing practice and how they play a key role in protecting the patch that we call home. 

View menu here.