Review: The Ginger Pig Meat Book by Tim Wilson and Fran Warde

Eggs On The Roof Reviews

The Ginger Pig Meat Book by Tim Wilson and Fran Warde

Pub­lished in hard­back on 7th May 2011 (Mitchell Beazley, £25.00)

Pho­to­graphy Kristin Per­ers

If I was a pig I’d like to grow up on one of Tim Wilson’s farms. The pink-cheeked and chubby York­shire farm­er describes his book The Ginger Pig as a ‘meat manu­al for the inquis­it­ive domest­ic cook’. But it’s really an inspir­ing and often touch­ing pan­egyr­ic to the joys of rear­ing happy, healthy anim­als.

Co-authored by the food writer Fran Warde, The Ginger Pig answers every ques­tion I can think of about live­stock, cuts of meat and how to cook them. It’s also a won­der­fully enter­tain­ing book that reveals the pas­sion, ded­ic­a­tion and hard labour that goes into pro­du­cing some of the country’s finest meat. Kristin Per­ers’ pho­to­graphs of the farms, the anim­als, the staff and the recipes are mag­ni­fi­cent.

The book explains why super­mar­kets prefer to sell meat with fla­vour-enhan­cing bones removed — sharp bones pierce shrink-wrapped plastic pack­aging — and why meat dif­fers in fla­vour from sea­son to sea­son. It also includes endear­ing descrip­tions of the per­son­al­it­ies and char­ac­ter­ist­ics of dif­fer­ent anim­al breeds. The ‘small, chubby rears’ of Plum Pud­ding pigs appar­ently make excel­lent roasts and they’re ‘blessed with a sweet tem­pera­ment.’ The ‘skinny rears’ of the Large White breed don’t cut the mus­tard when it comes to ham but their long backs make for good bacon. The Blue­faced Leicester sheep hates bad weath­er, while the Black­face is the per­fect moth­er.

So appeal­ing do the authors make life on the farm sound, it’s easy to for­get how gruelling life can be. Tim’s diary puts that straight. In sum­mer his days start at 4.30 am and end after 10 pm. In the run up to Christ­mas Tim and his staff ful­fill orders for 1,000 tur­keys, 500 geese, 180 pigs, 80 lambs, 30 car­casses of beef and a moun­tain of pies, saus­ages, bacons and hams.

The Ginger Pig is peppered with over one hun­dred recipes, from spring roast lamb with oregano, to hog­get stew with capers and olives, to an alarm­ingly hearty trencherman’s Toad-in-the-hole packed with whole chick­en breasts stuffed with saus­ages and tied togeth­er with rib­bons of bacon before being cooked in bat­ter.

The busi­ness that star­ted with three Tam­worth pigs called Milli, Molly and Mandy and a boar called Dai Bando now has three farms in York­shire and four Lon­don butchers’ shops. The shops inspire such loy­alty that one cus­tom­er at the Hack­ney branch com­mis­sioned a three tier meat pie for her wed­ding, instead of a cake. The bot­tom lay­er was a clas­sic pork pie, the middle sec­tion a chick­en and bacon cre­ation and the top tier was mixed game topped with cran­ber­ries glossed in farm-made gelat­ine.

Rather touch­ingly, the man who has nur­tured lit­er­ally thou­sands of pigs, cattle, sheep and chick­ens con­cludes his book by say­ing rue­fully that he’s ‘spent so much of my life try­ing to pro­duce the per­fect anim­al that I may have for­got­ten to start my own fam­ily’. There’s a pho­to­graph in the book of him talk­ing to a six-week old Tam­worth pig­let, the breed after which The Ginger Pig was named. I swear the pig­let is say­ing ‘thanks Dad’.

If You are engaged in pur­chas­ing medic­a­ments online, now may be the time to do so. So the next mat­ter is where can you find data that is reli­able. You can get such info fast and con­veni­ently by going online. There are many ill­nesses such as schizo­phrenia which have no cure. One of the most pop­u­lar medi­cine is Via­gra. What about com­par­is­on between Cial­is versus Levitra and ? Nearly each adult knows about . Oth­er ques­tion we have to is . The symp­toms of sexu­al dis­orders in men turn on lack of sexu­al fantas­ies. Not­with­stand­ing sex is not vital for good health, it’s cer­tainly good for any­one. So if you are exper­i­en­cing erectile prob­lems, it is essen­tial to see a cer­ti­fied doc­tor forth­with for a com­plete med­ic­al test­ing. Cer­tainly, online phar­macy can hands-down help you for solv­ing your all per­son­al dif­fi­culties.

8 thoughts on “Review: The Ginger Pig Meat Book by Tim Wilson and Fran Warde

  1. A very amus­ing and inform­at­ive review of what sounds like a fas­cin­at­ing book. The farm­er author is clearly smit­ten with the Tam­worth pig which, after the fam­ous Tam­worth Two escape do sound very char­ac­ter­ful, not to say deli­cious, anim­als.

  2. Thanks for leav­ing a com­ment jakey. Hav­ing read the book which is, as you say, fas­cin­at­ing I found myself rather smit­ten by pigs too.

  3. You have giv­en a tan­tal­ising taste of what sounds like a won­der­ful book — I will be buy­ing it tomor­row after hav­ing read your inpsir­ing review, full of praise in your ever eleg­ant lit­er­ary and witty style Charlie — my favour­ite blog­ger. I will cer­tainly be telling my friends who own pigs to buy this book! AJ

  4. Great review, makes me want to go and buy the book and I don’t like cook­ery books either! It will how­ever be bought as a present for those who do, start­ing with a friend’s spe­cial ‘0’ party next w/e!

  5. Dear AJ
    You are so kind — I really am touched by your com­ment. It made me blush. Let me know what you think of the book once you’ve had a chance to read it.
    Thanks so much again

  6. Hi Mitzi Fritz
    I’m so pleased you enjoyed the review. I do hope your friend with the big ‘0’ birth­day loves the book- I’m sure she will.

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