The Ginger Pig started at Borough Market and was one of the first traders to join when the market relaunched in the 90s. It remains one of the best places to pick up meat in the city. All the meat is sourced from farmers who prioritise welfare and its butchered with care and skill – all the beef is dry-aged in-house for 28 days, sausages are made in-house and bacon is cured in-house. If you get peckish while you shop, you can pick up scotch eggs, pork pies and sausage rolls too.
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