Ginger Pig is a butchery which raises livestock in the Vale of Pickering and North York Moors, retails the meat in its shops in London and supplies restaurants and other specialist butchers. It was founded by Tim Wilson in 2003. The brand has been so successful that there is now a series of cookbooks based upon their produce.
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History
Tim Wilson came from a farming background but initially dealt in antiques and property development. He acquired an old farm in Nottinghamshire and kept three saddleback pigs there to make good use of the pigsty. When they were grown and slaughtered, he bought three gilt Tamworth sows, Milli, Molly and Mandy and a Tamworth boar named Dai Bando. These bred quickly and so he soon had an abundance of pork. He learnt how to make sausages and, in 1998, his friend Anne Wilson started a stall at the Borough Market selling his sausages. The stall was successful and became a permanent outlet. Chef Paul Hughes then joined the business, bringing expertise in charcuterie and, together, they opened a butcher's shop in the Marylebone district of London. The business continued to prosper and in 2012 had grown to three farms, five shops and a series of cookery books.
Farms
The farms are all in the Vale of Pickering. Tim Wilson lives at Grange Farm in Levisham where 280 acres of crops are grown as fodder and 1500 sheep are grazed in the North York Moors National Park. At Blansby Park Farm, which used to be part of the Forest of Pickering, the livestock is 500 pigs and more sheep, while 140 head of longhorn cattle are raised at the East Moor Farm, near Wykeham. The pork, lamb and beef steaks from this livestock are supplied to restaurants wanting high-quality meat such as Hawksmoor in London.
Bibliography
- Ginger Pig Meat Book - Fran Warde and Tim Wilson (Mitchell Beazley, 2011) ISBN 9781845335588
- Ginger Pig Farmhouse Cookbook - Fran Warde and Tim Wilson (Mitchell Beazley, 2013) ISBN 9781845337247
Source of the article : Wikipedia
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