Our story started with sausages. Many years ago, Tim Wilson bought three Tamworth pigs, Milly, Molly and Mandy, after he became interested in farming rare and native breeds and traditional butchery. In those days, the prime cuts were in demand, but he found that there was plenty of high-quality meat left. What began many years ago as a means of being sustainable, soon became what we were known for – the art of sausage making. From farmers markets to the relaunch of Borough Market in London, word quickly spread, and we found our home.
Leaping into Spring
We have eight shops in London, offering a wide range of high welfare, slow-reared meat and delicious cold cuts, homemade salads and pastries from our deli counters.
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 provenance and quality to our customers.
FOLLOW US ON INSTAGRAM
CAREERS AT THE GINGER PIG
* DELI CHEFS
We are looking for enthusiastic, organised, Chefs and Deli
assistants to work in our Deli’s across London.
The Ginger Pig, isn’t just a fantastic Butcher’s, we produce and sell our own range of traditional, hand-raised Pork Pies, Chutneys, Pickles and Condiments, all made by hand, and sold in our shops and online for delivery across the UK.
* EXPERIENCED RETAIL BUTCHERS
* WHOLESALE BUTCHERS - BOROUGH MARKET
Butchers. A dying breed. A highly skilled, traditional craft, honed after years of training and dedication.