Le Swine Bacon Butty

They set out to make the ultimate bacon butty, ‘they’ being Bruno Loubet and  his former chef James Packman, and Le Swine is proof they’ve cracked it.

A year was spent researching this butty, looking for the main ingredient, the finest free- range, pork and finding an outlet to sell these beautiful baps.  A beautifully restored Austin Morris ambulance gets Le Swine on the road, and it’s also where they cook the food.

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We caught up with the piggy purveyors at Broadway Market, and we tried a Le Bacon Butty £5 (a homemade milk and onion bap gets stuffed with freshly grilled middle bacon, slathered with bacon butter and a tomato-sauce-and-horseradish combo).

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Mr had an over-easy duck egg because he was slightly worried about wearing it on his sleeve for the rest of the day.  A great up-sell by the guys on the pass on the reassurance he wouldn’t get covered in creamy yolk.

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I shared a regular swine with Mum and it oozed with the pork butter. It was that good, I forgot to take a photo and it wasn’t until Mr was half way through his creation, with added mushroom ketchup, I remembered.

You can hire Le Swine for your own event or visit them:

Bishops Square, Spitalfields E1 every Thursday from 7am– 1am
Broadgate circle each Friday from 7am–10am
Broadway Market every Saturday 9am–5pm
Brentford Market, West London, Sunday, 10am–2pm