We also make *those* sausage rolls. The Ginger Pig began over 20 years ago, with a near-derelict farmhouse and three Tamworth pigs. Our founder Tim farmed for many years in North Yorkshire, rearing rare breed cattle, sheep and pigs. We now put all our energy into working with and supporting a network of small, likeminded sustainable producers around the country, bringing the very best in provenanc
e and quality to our customers and eight London butchers’ shops as well as nationwide through our online shop. At the heart of everything we do is good animal husbandry and welfare; livestock that is looked after well in the field will simply taste better on the plate. In addition to English pork, beef, lamb and poultry, as well as Billy's free-range Woodland Eggs, we hand select high-welfare Limousin veal and French poultry from Rungis market in Paris each week. 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 and preserves. Our eight London shops are:
55 Abbeville Road, Clapham, SW4 9JU
137-139 Askew Road, Shepherds Bush, W12 9AU
61 Church Road, Barnes, SW13 9HH
8 - 10 Moxon Street, Marylebone, London, W1U 4EW
Borough Market, London, SE1 1TL
99 Lauriston Road, Hackney, London, E9 7HJ
3 Clock House Parade High St Wanstead, E11 2AG
165a High Road, Loughton, IG10 4LF
Please note: we are not associated with The Ginger Pig restaurant in Hove.
