The Ginger Pig story began in Nottinghamshire over 25 years ago, with Tim Wilson, a near-derelict smallholding and three Tamworth pigs. We are now the biggest butchery name in London. We have built a network of small, like-minded farmers, who supply our eight shops, home delivery service and wholesale customers with the highest quality meat being produced in the UK.
From high welfare farming, to proper meat cooking, we take great care throughout the entire process. We dry-age all our beef in-house to a minimum of 28 days. Our sausages and burgers are made by hand. Our bacon and gammons are cured either by hand-salting or using a traditional brine.
We take an enormous amount of pride in everything we do.
WIN! The Ginger Pig is known for its Sunday roast and dauphinoise potatoes. Now is your chance to win your own Sunday lunch to cook at home.
The prize includes:
A wing rib of high welfare grass fed beef for four people
Homemade dauphinoise potatoes
Seasonal deli salads
How to enter: Just email firstname.lastname@example.org with Sunday Roast in the subject line to be entered for this competition or send a postcard to: Sunday Roast Competition, 38 Chelwood Gardens, Richmond, Surrey TW9 4JQ. Terms & Conditions apply – please visit livinginmagazines.co.uk for Competition Rules.
Find out more about The Ginger Pig here.