The Story of The 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 five London butchery shops as well as a handful of the capital’s best restaurants.
Our beef, pork and lamb is from our 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, and our Pickle Pot makes jar after jar of seasonal chutneys, pickles, preserves and bottle fruits.
In short, we produce and source the very best meat we can, and use every ingredient to its full potential.