The Ginger Pig chain of butchers is one of the most respected meat producers in Britain, with many accolades and prizes. The shops are owned by Tim Wilson and are stocked almost entirely from his three farms in Yorkshire.
Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes in 'The Ginger Pig Meat Book'.
It is packed with expert information on every aspect of buying, preparing and cooking meat. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality.
There are more than 100 recipes arranged according to season, from Sticky citrus marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December.
And through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed wi
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