Ginger Pig

Ginger Pig

99 Lauriston Road
London, E9 7HJ

(020) 8986 6911

The Ginger Pig began over 20 years ago with a near-derelict farmhouse, an accidental farmer and three Tamworth pigs named Milly, Molly and Mandy. We now farm over 3,000 acres of... (more)

Products

The Ginger Pig's beef wellington (750g, serves 2)

Avg. 750g, at £60.00/kg
From Ginger Pig

£45.00

Recommended by Ginger Pig!

The beef wellington with a difference - perfect meal for two, just add wine and some token veg.

Our farm chef, Carl, has made these with a centre cut piece of dry-aged fillet steak, encased in a mixture of mushroom duxelle and our smoked pig's cheek pâté (err, hello!), and wrapped the whole lot in parma ham which is then sealed in all-butter puff pastry. Glaze with egg wash and pop in the oven for 30 minutes at 180°C.

 

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The beef wellington with a difference! Perfect for two, just add wine and some token veg.

More details…

Please order by noon 5 days before delivery

  • Free range
  • UK
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Sausage roll (serves 1-2)

£3.50 each
From Ginger Pig

£3.50

Recommended by Ginger Pig!

Made at Grange Farm, Ginger Pig's sausage rolls are made to their own recipe, and - we can testify - are absolutely delicious. They need just 15-20 minutes at 180°C to reheat, though are still jolly nice at room temperature.

Recommended by Ginger Pig!

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Made at Grange Farm, Ginger Pig's sausage rolls are made to their own recipe, and - we can testify - are absolutely delicious. More details…
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Basics meat box for two (8 portions)

£20.00 each
From Ginger Pig

£20.00

Recommended by Ginger Pig!

A set menu of stunning Ginger Pig meat to cook within 2-3 days of delivery or freeze for later.

A box for two people will contain:

2 whole chicken legs, great for slow cooking

2 big, meaty pork chops or pork shoulder steaks (see below for cooking tips)

500g minced beef, enough for two very hearty portions of any mince-based dish

4 sausages chosen by your butcher on the day

The pork shoulder steaks cook "like the pork version of a rib eye" according to Ginger Pig owner Tim Wilson. They should be braised slowly with a few vegetables and a little stock, or seasoned and seared in a very hot pan before being finished in the oven at 175°C for 15 minutes and then rested for five. To sear them get your frying pan or griddle nice and hot and then put the steaks in the pan, pressing the skin side down onto the surface of the pan for 3-4 minutes. Then sear the two flesh sides of the steak for 4 minutes each, put them on a baking tray and finish in the oven.

On the rare occasion of a particular cut being unavailable your butcher will prepare a similar one.

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A set menu of stunning Ginger Pig meat to cook within 2-3 days of delivery or freeze for later. More details…
  • Free range
  • UK
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£36.00

Recommended by Ginger Pig!

A late-comer to the Christmas range (whoops) but too good not to include; a porchetta
made with suckling pork from tender 12kg pigs - our usual porkers are around 70kg - rolled with an Italian stuffing of pork, fennel and garlic. The skin won't turn into crackling quite like normal pork, instead it'll become crisp and brittle, a bit like the top of a crème brûlée. The meat is sweeter, a little softer and less fatty than you'd usually expect from pork.
 
They come in at around 2kg and so are suitable for serving 4-6 people depending on appetite, and are a doddle to cook at home. As they're a bit laborious to make we're making and freezing them a little in advance so they won't be suitable for home freezing, but are good for at least three days from collection.
 
Decisions, decisions, eh!

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Made with suckling pork, rolled with an Italian stuffing of pork, fennel and garlic.

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Please order by noon 5 days before delivery

  • Free range
  • UK
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Leg of Lamb, whole (each)

Avg. 2.5kg, at £14.50/kg
From Ginger Pig

£36.25

Recommended by Ginger Pig!

Ginger Pig's lambs are raised slowly and naturally, and are often larger than commercially produced flocks which means their roasting joints are perfect for larger families and those who like having some leftovers for a proper shepherd's pie! A 2.5kg leg will serve six to eight people.

Ginger Pig's lamb:

Ginger Pig's lamb is raised on Grange Farm. They have three flocks; Dorset, which lamb in November/December to produce lamb for the spring; Mule, which lamb at the beginning of March and produce a nice young lamb which is sold from July to the end of the year; and North Country Black Face, which lamb in April and are sold as Hogget from 12-23 months. Hogget has more fat which renders during slow cooking to produce a soft tender joint.

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Recommended by Ginger Pig!

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Their animals are raised slowly and naturally, and are often larger than commercially produced flocks which means their roasting joints are perfect for larger families and those who like having some leftovers for a proper shepherd's pie!

More details…
  • Free range
  • UK
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Chipolatas (1kg, approx. 20 sausages)

Avg. 1.0kg, at £11.50/kg
From Ginger Pig

£11.50

Recommended by Ginger Pig!

Made on Ginger Pig's Grange Farm with fresh pork shoulder, sage, thyme, parsley and a small amount of bread rusk to bind.

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Made on Ginger Pig's Grange Farm with fresh pork shoulder, sage, thyme, parsley and a small amount of bread rusk to bind. More details…
  • Free range
  • UK
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Whole suckling pig (av. 8kg, feeds approx. 10 to 12 people)

Avg. 8.0kg, at £14.50/kg
From Ginger Pig

£116.00

Recommended by Ginger Pig!

Fed on its mother's milk with pale and tender meat and thin crisp skin. Traditionally cooked whole.
 
Put in hot oven for 20mins. Turn down to 170°C and cook for 40 mins per kg, basting the pig once an hour. Remove from the oven and rest for 15 mins before slicing. Extend cooking time if using stuffing.
 
Can either come from our own farm or sourced from Rungis Market, Paris - depending on the time it is ordered.
 

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A whole suckling pig makes an excellent festive alternative to a turkey and is surprisingly easy to roast - just make sure your oven is large enough. 

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Please order by noon 5 days before delivery

  • Free range
  • UK
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£6.00

Recommended by Ginger Pig!

A hot-water crust cold eating pork pie, made with rare breed pork shoulder with Wensleydale cheese and homemade chutney inside (the brainchild of Ginger Pig founder Tim Wilson).

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Recommended by Ginger Pig!

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A hot-water crust cold eating pork pie, made with rare breed pork shoulder with Wensleydale cheese and homemade chutney inside (the brainchild of Ginger Pig founder Tim Wilson). More details…
  • Free range
  • UK
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The Ginger Pig 100-day chicken (av. 1.8 -2kg)

Avg. 2.0kg, at £10.00/kg
From Ginger Pig

£20.00

Recommended by Ginger Pig!

A cross between a Cornish Game cockerel and a Sussex or Dorking hen, Ginger Pig's chickens are bigger than your average bird and have been reared outdoors, free-ranging over grass and herbage, in the heart of the Belvoir estate on the border of Lincolnshire and Leicestershire.

The chickens will be sold as cockerels or pullets, giving you the choice to make perfect and proper coq au vin or slow-roast an excellent hen.

These cockerels are dry-plucked, hung for a week for real depth of flavour and are particularly suited to pot-roasting, very slow-roasting and casseroles. In short they're big, juicy and utterly delicious. You can order your bird whole or ask your butcher to joint it for you in the 'order notes' section as you go through the checkout.

The Ginger Pig have been buying fabulous French poultry from Paris each week and believe that their own birds give even poulet de Bresse a bit of stiff competition. Simply some of the best chicken we've ever tasted.

These bird are pretty big; they're perfect for four big eaters, or five to six not-quite-so-greedy portions. 

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Recommended by Ginger Pig!

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The Ginger Pig have been buying fabulous French poultry from Paris each week and believe that their own birds give even poulet de Bresse a bit of stiff competition. Simply some of the best chicken we've ever tasted.

More details…

Limited availability

  • Free range
  • UK
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Butchers' block special for two (4 portions)

£27.50 each
From Ginger Pig

£27.50

Recommended by Ginger Pig!

Four hearty portions of the sexy stuff: you'll get two steaks - whatever is juiciest on the day - plus a roast for two. The roast could be a piece of pork belly or a French maize-fed chicken, wild duck, pork loin or a piece of venison haunch...basically a knockout Sunday lunch for two biiiig eaters. 

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Four hearty portions of the sexy stuff: you'll get two steaks - whatever is juiciest on the day - plus a roast for two. More details…
  • Free range
  • UK
Mo
Tu
We
Th
Fr