The Ginger Pig | Butchers and Farmers of Rare Breeds reared on the North York Moors
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Welcome

Gazette & Herald
'Newcomers earn two top awards'
Feb 2004

'NEWCOMERS EARN TWO TOP AWARDS'

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Welcome
       The Ginger Pig Gift Tokens
       The Ginger Pig Apron

Our Shops

Butchery Classes

Our Yorkshire Farms

Our Livestock

Farm Diary

Our Kitchen

Our Sausages

Recipes & Cooking Tips
       01. Roast Beef with Yorkshire Puddings
       02. Roast Chicken
       03. Roast Pork with Crackling
       04. Roast Spring Lamb with Rosemary
       05. Pot Roast Shoulder of Lamb
       06 Roast Spring Lamb with Oregano
       07 Braised Mutton with Carrots and Caper Sauce
       08. Roasting Times for Lamb and Mutton

Meat Cuts

Comments

Ask Tim

Press
       Gurnsey Press  - March 2000
       The Good Food Guide
       Sunday Times Food for Life Directory
       Gazette & Herald - Feb 2004
       The Observer Food Monthly - Feb 2005
       Time Out London - Dec 2006
       The Guardian - June 2007
       Carve a Better Meal - July 2008
       Malton & Pickering Mercury - Meat the new Butchers
       Yorkshire Post - Aug 2008
       The Independent - Sept 2008
       Good Housekeeping - Oct 2008
       The Sunday Times - Nov 2008
       Telegraph Weekend - Nov 2008
       Gazette & Herald - Nov 2008
       The Times - Nov 2008
       Food Trader - Dec 2008
       The Independent - Jan 2009
       The Daily Telegraph - Feb 2009
       Sheep Farmer - Jan/Feb 2009
       The Observer Food Monthly - Food Awards 2009
       The Times July 2009
       The Daily Telegraph - August 2009

Contact
The Ginger Pig, Grange Farm, Main Street, Levisham, North Yorkshire, YO18 7NL
Tel: 01751 460 091 | Email: enquiries@thegingerpig.co.uk
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