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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 farm and moorland, to …
About Ginger Pig
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 farm and moorland, to supply our seven London butchery shops as well as a handful of the capital's best restaurants.
Our beef, pork and lamb is from our of free-ranging Longhorn and Galloway cattle, our Tamworth, Old Spot, Berkshire and Middle White pigs and Blackface, Swaledale and Dorset sheep. We also farm 300 acres of barley, oats, wheat and fodderbeat to feed our animals, covering as much of the food chain as we are able to. In addition to our pork, beef and lamb, we hand select high-welfare Limousin veal, charcuterie and French poultry from Rungis market in Paris each week, sell eggs from the laying hens on Grange Farm and have brought an old English poultry breed back to the table. Our nose-to-tail approach sees us making pies, pates, terrines, sausages and sausage rolls. In short, we produce and source the very best meat we can, and use every ingredient to its full potential.
"I care too much about what I eat not to buy meat from The Ginger Pig. There are many great butchers in Britain but no single company which covers the whole process from the happy animal in the field, to the terrific cut of meat in my kitchen in the way they do. When I shop at The Ginger Pig I know I'm going to eat well." Jay Rayner, The Observer.
Please note where meat is sold by weight the exact price may vary from the averages shown here.