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 100-day chicken (av. 2-2.5kg)

Avg. 2.35kg, at £10.00/kg
From Ginger Pig

£23.50

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 pullets are dry-plucked, hung for a week for real depth of flavour and are particularly suited to being roasted slowly and basted often to ensure a richly flavoursome and succulent bird. In short they're big, juicy and utterly delicious. You can take 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 are quite big birds; perfect for about four big eaters, or five to six not-quite-so-greedy portions.

Whole chickens are best eaten within three days, and the best way to store it is to take it out of the plastic it arrives in and leave it on a plate at the bottom of the fridge, making sure it's not touching any other foods.

Recommended by Ginger Pig!

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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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. 

Recommended by Ginger Pig!

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
Mo
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We
Th
Fr

Rack of Lamb, French Trim, av 800g

Avg. 900g, at £33.50/kg
From Ginger Pig

£30.15

Recommended by Ginger Pig!

The first seven ribs of the back, which should be seared and roasted hot and fast to serve pink. A rack will feed 2 people.

French-trimming the cutlets leaves the ends of the bones exposed and clean of meat so they look spectacular and are easy to handle and eat!

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.

Recommended by Ginger Pig!

The first seven ribs of the back, which should be seared and roasted hot and fast to serve pink. More details…
  • Free range
  • UK
Mo
Tu
We
Th
Fr

Leg of Lamb, whole

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.

Recommended by Ginger Pig!

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
Mo
Tu
We
Th
Fr

Ginger Pig sausage selection

Avg. 1.76kg, at £10.50/kg
From Ginger Pig

£18.48

Recommended by Ginger Pig!

A juicy selection of Ginger Pig's most popular sausages ready to bang on the BBQ or fill the freezer. The sausage selection contains four each of the following:

Traditional Rare breed pork shoulder, salt, pepper, nutmeg and mace.

Cumberland Rare breed pork shoulder, salt, pepper, nutmeg and mace. Quite meaty so more a dinner than a breakfast sausage.

Old Spot  (gluten free) 100% rare breed pork shoulder and a little salt and pepper. A sausage for meat lovers!

Garlic Toulouse (gluten free) Coarse-ground rare breed pork shoulder with a touch of garlic, salt, white pepper and brown sugar.

Recommended by Ginger Pig!

A juicy selection of Ginger Pig's most popular sausages ready to bang on the BBQ or fill the freezer. More details…
  • Free range
  • UK
Mo
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Fr

Basics meat box for four (16 portions)

£40.00 each
From Ginger Pig

£40.00

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 four people will contain:
  • 4 whole chicken legs, great for slow cooking
  • 4 big, meaty pork chops or pork shoulder steaks (see below for cooking tips)
  • 1kg minced beef, enough for four very hearty portions of any mince-based dish
  • 8 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.

Recommended by Ginger Pig!

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
Mo
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Th
Fr

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.

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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…
  • 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.
 

Suckling_pig_roasted_-_soc_media

Recommended by Ginger Pig!

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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. 

More details…

Please order by noon 5 days before delivery

  • Free range
  • UK
Mo
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Fr

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.

Recommended by Ginger Pig!

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
Mo
Tu
We
Th
Fr

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. 

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. More details…
  • Free range
  • UK
Mo
Tu
We
Th
Fr