"There is no great secret to what we do: we simply raise the best animals, in the happiest of circumstances, on the finest stretch of the Yorkshire Moors we could find. Only by ensuring that our pigs, cattle and sheep receive the highest level of care can we be sure our customers will receive the quality they have come to expect. It's not a philosophy or mission statement. It's just what we do".
Tim Wilson, Founder
Head Office: 01751 460 091 enquiries@thegingerpig.co.uk

 Butchery Classes: 01751 460 802 butcheryclasses@thegingerpig.co.uk





Askew Road, Shepherds Bush Shop

Moxon Road, Marylebone Shop

Borough Market, London Bridge Shop

Lauriston Road, Hackney Shop

Greensmiths Market, Waterloo Shop

What we make and sell in our shops

Because we refuse to supply the big supermarkets - we sell almost all our meat direct to you - we have to make sure that we use the whole of every animal we slaughter. But that's fine by us because we are big fans of the traditional crafts of pie, sausage and terrine making.  Our inspiration comes from great cookery writers like Elizabeth David and Jane Grigson mixed in with a dash of our own imagination and everything - be it our steak and kidney pies made with real suet pastry, our giant sausage rolls, or our white and black puddings - are made from ingredients that we produce. 

OUR PIES

Our baker, Les, has turned his culinary skills into creating a new range of pies. 

 - Pork, sundried tomato, dry-cured smoked Ham, Chicken fillet and fresh herbs

 - Pork, apricot stuffing, Chicken fillet, dry-cured Ham, brandied apricots

Other pies in Les's repertoire include:  

Beef, Guiness, wild mushroom
Beef bourguignon
Steak and ale
Steak and kidney
Chicken and ham
Chicken and mushroom
Chicken and leek
Classic pork pie
Pork, leek, cider, creamy mustard sauce

Have you a favourite filling or would you like a larger than usual pie? Let us know and Les will set to work.

The Ginger Pig's answer to Stargazy Pie

We were asked to make a medieval looking pie. Les, our baker came up with a fantastic recipe using a hot water crust pastry filled with coarsely chopped pork with a pigs trotter staring from the top of the pastry. As the pie cooks, the rich jelly oozes straight into the soft pork. These are not the smallest pies but great for a family picnic or buffet table. We can make these to order.