Ask Tim
Here is your chance to ask Tim Wilson anything you've ever wanted to know about The Ginger Pig. Fill out the question form and we'll post his response here.
Our Farms
Q. DO YOU HAVE ANY ARABLE LAND?
A. We have 300 acres of arable land which we use mainly for growing feed for our livestock.
Q. HOW DID YOUR COMPANY GET IT'S NAME?
A. Ginger Pig derives it's name from the copper coloured coat of the tamworth pig, which is the breed of pig we first farmed.
Q. COULD YOU PLEASE LET ME KNOW WHAT YOUR COWS ARE FED ON?
A. Our cattle are all grass fed, this means in the summer when the grass is growing they graze the grass themselves. During the summer months we make haylage (grass which is cut & dried) . This is then stored and fed to the cattle in the winter when the grass is no longer growing.
Our Shops
Q. DO YOUR OFFER ONLINE ORDERING/DELIVERY
A. Although we are getting alot of requests for online ordering/delivery we can't offer this service at present. We are looking into this for the future as we know its not always convenient for our customers to get to the shops. We do however always have a preference for customers choosing their own cut of meat and getting advice from our butchers.
Q. I LOVE YOUR SAUSAGES BUT I AM FOLLOWING A LOW CARB DIET - COULD YOU TELL ME WHICH ONES ARE LOW OR NO CARB? ARE THERE ANY THAT ARE 98% MEAT OR ABOVE WHICH I COULD HAVE? ALSO NO SUGAR (MISO AND HONEY WOULD BE OUT - NOT THAT I'VE EVER SEEN THESE!)
A. It's great to hear you love our sausages. All our sausages have 80% or above meat. Varities such as Toulouse, Garlic Toulouse, Old Spot , Prune and Brandy, Classic Italian contain no rusk so the meat percentage is around 98%.None of our sausages have any added sugar. We have a range of 12 different sausages and usually keep our highest stock of sausages at Borough Market, although you are welcome to visit our Marylebone shop.
Q. DO YOU SELL BONES?
A. We usually have lots of bones in our shops and are happy to give them to our customers
Q. CAN I BUY HAM HOCKS FROM THE GINGER PIG
A. Yes we have both plain and smoked hocks in our shops
Q. IS YOUR BACON DRY CURED
A. Yes, our bacon is dry cured with curing salt and a little brown sugar, so you won't get much shrinkage or water coming out of it.
Q. WHAT CASINGS DO YOU USE FOR YOUR SAUSAGES?
A. We use natural skins on all our sausages
Q. DO YOU SELL ROSE VEAL?
A. We do sell rose veal that we have sourced from a reputable supplier, we don't yet farm veal ourselves but intend to do so in the future.
Q. WHERE DOES YOUR MEAT COME FROM?
A. The lamb, pork and beef is reared on our farms on the North Yorkshire Moors.
Q. DO YOU HAVE GIFT VOUCHERS FOR SALE?
A. Yes we do have them in £10 denominations. Please click here for The Ginger Pig Gift Tokens to pay with PayPal or ask in any of our shops.
