At last we have a butcher’s on Abbeville Road. And not just any old butcher’s – The Ginger Pig is a great one!
Most Clapham foodies will already know them from their Borough Market shop, selling amazing sausages so it’s going to be a real pleasure having a local branch.
Our piglets are weaned at three weeks, and are kept in their family groups until slaughter – a pig that is kept with the piglets it recognises is much less likely to fight. The pigs live outdoors (with each family having its own shelter), and have constant access to food to avoid the stress and competition associated with set meal times. They live on a natural diet of homegrown cereal, with a protein content of around 12% to ensure they grow slowly and steadily. They reach slaughter at around 24 weeks, while a more intensively reared animal can be killed at around 15.
And this results not just in happy pigs but in pork that actually tastes of something. Eat The Ginger Pig’s pork chops and you will never want one of those tasteless, rubbery, fatless objects from a supermaket again.
Their beef and lamb also looked excellent. At the large counter at the back of the shop they have great looking pies. And my kids are most excited about being able to have their sausages regularly.
But I couldn’t resist the pork chops today. To have with red cabbage, mashed potatoes and apple sauce from home grown apples. And a Riesling I think. mmmm