/The Ginger Pig Meat Locker Excursion

The Ginger Pig Meat Locker Excursion

I didn’t really expect to post photos of hanging carcasses two days in a row, but sometimes things just work out that way. Yesterday the Daily Food Photo was a butcher’s window in Fatih, Istanbul. After posting it, I headed out to The Ginger Pig, butchers of rare breeds in London’s Marylebone neighborhood, to shop for Sunday lunch. I got a gorgeous 2-kilo bone-in pork loin and they threw in a visit to the fridge behind the counter. You can see a slide show of the glorious beef, pork, and lamb here or just check out the set here.

2016-01-09T13:33:02+00:00 January 31st, 2010|Categories: London, Meat, Pork|6 Comments


  1. […] an absolute authority. Their lamb, pork, beef, and veal are artfully butchered and sold here and at their other shop in Marylebone. They also do offal and game. I want to live in this […]

  2. Hande February 2, 2010 at 9:43 am - Reply

    Lovely. What did you do with the pork loin, I thought you don’t cook 😉

  3. Katie February 2, 2010 at 10:55 am - Reply

    It’s the craziest thing. I started cooking. I cut slits in the skin and put slivers of garlic and chopped rosemary in them. I also put plenty of garlic and rosemary in that bone flap thing, which I’m sure has a name but I don’t know what it is. Cooked on 230C for 90 minutes. It was delicious but I’m sure it was the quality of the meat and not my skills that made it so good:)

  4. Daily Food Photo: Tamworth Belly Ribs February 15, 2010 at 3:00 am - Reply

    […] great, but the Tamworth belly ribs stole the show. These tender, juicy pork ribs are supplied by The Ginger Pig, famous the city over for their impecable meat butchered from heritage breeds. The Tamworth hog is […]

  5. […] I took a stroll though London’s Borough Market and the butchers at the Ginger Pig were breaking down lambs. I dashed over to the shop to document this beautiful process in which no […]

  6. Mick P October 1, 2012 at 2:47 pm - Reply

    Interesting and useful page on the The Ginger Pig’s site explaining the cuts they use and with diagrams of where they originate on the carcasses.

Leave A Comment

You are currently not connected to the internet