- The Ginger Pig -In Southwark, London

Master butchers providing superior quality meats for any occasion

About The Ginger Pig

Founded by master butcher Tim Wilson The Ginger Pig began over 20 years ago, with a near-derelict farmhouse and three Tamworth pigs. They now farm over 3,000 acres of their own pasture and North Yorkshire moorland, and work with a small network of like-minded farmers to supply their growing number of London butchers’ shops with quality meat inspiring organic practices and artisan butchers.

At the heart of everything they do is good animal husbandry and welfare with the belief that livestock that is looked after well in the field will simply taste better on the plate.

Their beef, pork and lamb is from their free-ranging Longhorn and Galloway cattle, their Tamworth, Old Spot, Berkshire and Middle White pigs and Blackface, Swaledale and Dorset sheep. They also farm 300 acres of barley, oats, wheat and fodderbeat to feed their animals, covering as much of the food chain as they are able to.

In addition to their pork, beef and lamb, they 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.

Their nose-to-tail approach sees them making pies, pates, terrines, sausages and sausage rolls, and their Pickle Pot makes jar after jar of seasonal chutneys, pickles, preserves and bottle fruits.

The Ginger Pig also offer a range of hands-on butchery classes, designed to take students back to basics, to give a good grounding in traditional butchery skills and teach you what to look for when buying meat and cooking tips on how to get the most from each cut.

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The Ginger Pig
Borough Market
8 Southwark St
SE1 1TL.

Filed under:
  Food and Drink

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