This week we have the first delivery of Rose Veal from a group of farmers on the Shropshire, Welsh borders. Midshire's Veal is a small cooperative of 5 farmers who are breeding and finishing the calves to a very high standard of welfare. I spent the day looking around the farms and abattoir and was very impressed.
These calves are killed between 8 and 12 months of age and have a natural diet of mothers milk and hay or grass, hence the colour of the meat which changes from the plain white of milk fed veal often found in Holland and Denmark to a richer pink colour.
All our shops will be getting a delivery this week and we will be happy to take any special orders at the farm.
Thursday, 9 September 2010
Friday, 6 August 2010
Ginger Pig are finalists in the RSPCA good business awards
We are pleased to announce that The Ginger Pig have been selected as a finalist for the RSPCA Good Business Awards 2010 in the Independant Retailers Category.
For further information on the RSPCA and about the Awards, please follow the links below.
Thursday, 22 July 2010
Nigella Lawson visit
One of our telly favourites Nigella Lawson popped into our Marylebone Shop this week to buy some pork, whilst being filmed for her new television series due out in Autumn.
She is pictured here with our Butcher, Scott.
She is pictured here with our Butcher, Scott.
Wednesday, 14 July 2010
Ginger Pig feature in The Times Newspaper
Top 10 Butchers
The Ginger Pig features in the Top 10 Butchery by Hattie Ellis, she says;
"99 Lauriston Road, London, E9 and branches: 02089866911; thegingerpig.co.uk
My best steak of the year (so far) came from the Ginger Pig, chosen from the proud joints of beef on their counter. The Yorkshire mother-farm was founded on Tamworth ginger pigs and the business specialises in old-fashioned native breeds sold in a modern way.
Where the Chefs shop
Giorgio Locatelli chose Ginger Pig, 8 - 10 Moxon Street, Marylebone as the best butcher in London, "great personal service and you can order more unusual cuts of meat for special occasions"
The Ginger Pig features in the Top 10 Butchery by Hattie Ellis, she says;
"99 Lauriston Road, London, E9 and branches: 02089866911; thegingerpig.co.uk
My best steak of the year (so far) came from the Ginger Pig, chosen from the proud joints of beef on their counter. The Yorkshire mother-farm was founded on Tamworth ginger pigs and the business specialises in old-fashioned native breeds sold in a modern way.
Where the Chefs shop
Giorgio Locatelli chose Ginger Pig, 8 - 10 Moxon Street, Marylebone as the best butcher in London, "great personal service and you can order more unusual cuts of meat for special occasions"
Friday, 18 June 2010
Barbeque tips
Summer is finally here, bringing with it perfect BBQ weather.
All our burgers are hand-made and our shops have come up with their own individual recipes, the following burgers can be found at the following shops.
Marylebone - Beef, marrow & parsley
Borough Market - Beef, marrow, lamb kosea
Hackney - Beef, salt, pepper, garlic & worcester sauce
Waterloo - Beef, bacon, brown sauce, spring onion, parsley & chives
The majority of our sausages will cook perfectly on a BBQ, feel free to ask your butcher when purchasing, they will be more than happy to advise. A couple we would recommend you try are our Hawksmoor Sausage, which is a pork, beef and lamb sausage and our limited edition Beef, Chilli sausage which we have just made especially for BBQ's.
Rump steak is perfect for BBQ's, however other steaks will cook fine.
Don't forget to marinade your meat, rump steak or ribs marinated in the following are delicious:
4 cloves garlic, peeled and crushed
100ml Soy sauce
8cm ginger peeled and diced
1 -2 red chillies chopped
Freshly groud black pepper
All our burgers are hand-made and our shops have come up with their own individual recipes, the following burgers can be found at the following shops.
Marylebone - Beef, marrow & parsley
Borough Market - Beef, marrow, lamb kosea
Hackney - Beef, salt, pepper, garlic & worcester sauce
Waterloo - Beef, bacon, brown sauce, spring onion, parsley & chives
The majority of our sausages will cook perfectly on a BBQ, feel free to ask your butcher when purchasing, they will be more than happy to advise. A couple we would recommend you try are our Hawksmoor Sausage, which is a pork, beef and lamb sausage and our limited edition Beef, Chilli sausage which we have just made especially for BBQ's.
Rump steak is perfect for BBQ's, however other steaks will cook fine.
Don't forget to marinade your meat, rump steak or ribs marinated in the following are delicious:
4 cloves garlic, peeled and crushed
100ml Soy sauce
8cm ginger peeled and diced
1 -2 red chillies chopped
Freshly groud black pepper
Wednesday, 2 June 2010
Blackface Hogget
This week our shops have the last of the North Country Blackface lambs which have been grazing on the moor for a year. These will have fantastic herby flavour and are ideal for slow cook or Middle Eastern recipes.
The Ginger Pigs answer to Stargazy Pie
We were asked to make a medieval looking pie. Les the 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.
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