SEASONS GREETINGS FROM THE GINGER PIG

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2 SEASONS GREETINGS FROM THE GINGER PIG Welcome to our annual Guide to Christmas with everything from free range birds and whole hams to ALL the trimmings. We want to thank you for trusting us with the most important meal of the year and for being wonderful customers. Our hardworking team are always keen to help, so don t hesitate to get in touch if you have any questions or requests. Have a fantastic Christmas! ALL PHOTOGRAPHY: KRISTIN PERERS STYLING: TABITHA HAWKINS ART DIRECTION: STUDIO FOLK ORDER IN YOUR LOCAL SHOP OR VIA THE FARM: DEADLINE FOR ORDERS MONDAY 18TH DECEMBER Check with our team, as the deadline for ordering certain products may be earlier Phone lines are open 9am to 5pm, Mon-Fri, and 9am-5pm on weekends from the 18th of November. CONTENTS 2 - TURKEY AND POULTRY 10 - PIES, PÂTÉS, TRIMMINGS CENTERFOLD: PRICE LIST 11 - GAMMON AND HAM 14 - COOKING GUIDE 17 - NOTES 20 - OPENING HOURS 21 - ORDERING INFORMATION BACK COVER: CONTACTS DESIGN: STUDIO FOLK CONTENTS 3

3 TURKEY PER KG Proper old-fashioned birds; a broad-breasted Bronze turkey reared on a completely natural diet of homegrown wheat and vegetable protein, plus whatever grass and grubs they can peck at out on the estate. Far from being a bland bird, the Botterills turkeys have bags of flavour and decent fat covering, which renders during cooking to make for a really succulent roast. The Bronze turkey is known for its thick, black feathers, which can leave a few stubble-quills after dry-plucking; these are completely harmless and will disappear during cooking. GOOSE PER KG Strong white geese, reared slowly on a diet of grass and herbage from the fields and meadows surrounding Belvoir Castle in Leicestershire. The Botterills geese are quite famous, driven daily across the village on foot each day from barn to field, and back again in time for bed. A rich and flavoursome bird, with plenty of fat for top-notch roasties. SERVING GUIDE: MINI 4-5kg Serves 4-6 people SMALL 5-6kg Serves 6-10 people MEDIUM 6-7kg Serves people LARGE 7-8kg Serves people XL 8kg+ Serves people If ordering XL please specify how many you are feeding Please be aware, while we do our utmost to select the right size bird for you, weights are subject to some seasonal variation so we have to work with what nature gives us in December. SERVING GUIDE: SMALL 4kg Serves 3-5 people MEDIUM 5kg Serves 5-7 people LARGE 6kg+ Serves 8-10 people THREE-BIRD ROASTS If you re feeling rather grand this Christmas, the Ginger Pig Three Bird Roasts are the perfect feasting centrepiece. Each of the birds are de-boned expertly by our butchers and the inner two are removed of their skin. There s a layer of stuffing between each bird, and the whole glorious lot is rolled into an impressive (but easy-to-carve) roast, perfect for channelling your inner Tudor. Three Bird Roasts must be ordered before 11th December. All of the Botterill family s turkeys, geese, ducks & chickens are completely free-range and are reared naturally on the Belvoir Estate, fed on a diet free from growth promoters and additives. To avoid the stress from unnecessary travelling, the birds are slaughtered on site, dry-plucked by hand and hung guts-in for 7-14 days to allow for greater flavour and succulence. The giblets are then removed, vacuum-sealed and included with the bird. TURKEY, DUCK AND PHEASANT WITH PORK AND CHESTNUT STUFFING SERVES 10-12, GOOSE, CHICKEN AND PHEASANT WITH PORK, PRUNE AND BRANDY STUFFING SERVES 8-10, The stuffing contains breadcrumbs. Full roasting instructions are featured in the Cooking Guide towards the back of this book. THE GINGER PIG GUIDE TO CHRISTMAS 2017 POULTRY 5

4 CHICKEN We sell a wide variety of British and French free-range poultry. Although our roots and passion lie with British farming, we travel to France weekly to source birds you simply can t get over here. BOTTERILLS COCKEREL LEICESTERSHIRE PER KG During early winter, we select a small number of prime cockerels to grow a little more mature for Christmas. These fine, rich birds are around 120 days at slaughter and are truly superb they ll easily serve up to eight people. BOTTERILLS 100-DAY CHICKEN LEICESTERSHIRE PER KG A distant cross of an old fighting cockerel (Cornish Game) and a Sussex or Dorking hen. The Botterills chickens are a fairly lively and inquisitive breed, putting on weight very slowly because they move around a lot (most free-range birds are fattened and killed at around 65 days). They eat a natural diet of homegrown vegetable and cereal protein, as well as the meadow grazing on the estate. They re rich, succulent and carry bags of flavour, and although they have quite robust legs, they still have a decent breast ratio too. Roast a little lower and slower than you might a normal chicken. Serves up to six. 100 DAY CHICKEN BALLOTINE PER KG Breasts from a 100 day old Botterills chicken, taken off the bone, filled with pork, sage and onion stuffing, rolled and covered in bacon lattice to make a roasting joint for two to four people. POULET DE BRESSE FRANCE PER KG Reared free range and to a minimum of 92 days, a small but incredibly rich chicken protected by and produced under very strict rules. For the final two weeks, Bresse chickens are fed a mix of grain mash and milk, which is part of what makes them so rich and succulent. They re hung guts in for a week after slaughter, and this is how we buy them complete with head and feet. They should be roasted at a fairly low temperature. The liver is exceptional we d say the foie gras of the chicken world. Serves four. POULET FERMIERE DE LANDES FRANCE PER KG A Label Rouge certified chicken from specially accredited farmers in the Landes region of France. Free range and corn fed, reared to a minimum of 81 days. Excellent flavour, quite leggy and an attractive colour too thanks to their diet of corn. Succulent, great for pot roasting and roasting at a lower temperature. Serves four. Please note, This item must be ordered before 11th December. Please note, This item must be ordered before 11th December. Please note, This item must be ordered before 11th December. THE GINGER PIG GUIDE TO CHRISTMAS 2017 POULTRY 7

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6 BOTTERILLS 100 DAY DUCK PER KG These ducks are traditional Pekin birds slow grown on the Belvoir Estate. Ducks have a naturally heavy carcass and less breast meat than some other poultry, so a bird of the same weight will feed fewer people. An oven ready duck will weigh around 3.2kg and serve four people. GINGER PIG PORCHETTA PER KG (ONE SIZE - 2KG) Our take on an Italian porchetta, only we make ours with pork from our native breed Tamworth, Gloucester Old Spot and Berkshire cross pigs from our Yorkshire farms. Our butchers roll the loin and belly with a stuffing of pork, fennel and garlic. Top tip: For great crackling ask your butcher to score the skin for you, rub plenty of salt in just before placing in a very hot oven for 20 mins. The skin should begin to puff up, reduce heat and cook slow and low. All of the 100 day ducks are reared by the Botterill family on the Belvoir Estate. They are completely free-range and fed on a diet free from growth promoters and additives. If turkey isn t your thing, order a duck, rib of beef, or a stunning rack of pork. See our price list and order sheet for ideas and inspiration for your festive feast. THE GINGER PIG GUIDE TO CHRISTMAS 2017 SOMETHING ELSE 11

7 PIES, PÂTÉS AND ALL THE TRIMMINGS There are lots of tasty extras you can order from us to make your Christmas day and seasonal parties extra special. All handmade in our bakery on the farm in Yorkshire. POULTRY PRICE LIST AND ORDER SHEET TURKEY PER KG SIZE: GOOSE PER KG SIZE: 3-BIRD ROAST, TURKEY QUANTITY: 3-BIRD ROAST, GOOSE QUANTITY: 100-DAY CHICKEN PER KG QUANTITY: 100 DAY DUCK PER KG QUANTITY: COCKEREL PER KG QUANTITY: CHICKEN BALLOTINE PER KG QUANTITY: POULET DE BRESSE PER KG QUANTITY: POULET DE LANDES PER KG QUANTITY: GAMMON ON THE BONE PLAIN PER KG QUANTITY: ON THE BONE SMOKED PER KG QUANTITY: BONELESS PLAIN PER KG SIZE: BONELESS SMOKED PER KG SIZE: HAM ON THE BONE PLAIN PER KG QUANTITY: ON THE BONE SMOKED PER KG QUANTITY: BONELESS PLAIN PER KG SIZE: BONELESS SMOKED PER KG SIZE: THE GINGER PIG GUIDE TO CHRISTMAS 2017 See product pages for full details

8 BEEF COTE DE BOEUF PER KG WEIGHT: FILLET PER KG WEIGHT: FORE RIB PER KG WEIGHT: RIBEYE PER KG WEIGHT: RUMP ROAST PER KG WEIGHT: SIRLOIN ROAST PER KG WEIGHT: TOPSIDE PER KG WEIGHT: WING RIB PER KG WEIGHT: LAMB LEG BONE IN PER KG QUANTITY: LEG BONELESS PER KG QUANTITY: RACK PER KG QUANTITY: RACK FRENCHED PER KG QUANTITY: SHOULDER BONE IN PER KG QUANTITY: SHOULDER BONELESS PER KG QUANTITY: VEAL COTE DE VEAU PER KG WEIGHT: LOIN ROAST PER KG WEIGHT: TOPSIDE ROAST PER KG WEIGHT: VEAL FORE RIB PER KG WEIGHT: VENISON HAUNCH BONELESS PER KG WEIGHT: LOIN BONELESS PER KG WEIGHT: PORK BELLY BONE IN 9.00 PER KG WEIGHT: BELLY BONELESS PER KG WEIGHT: LOIN BONE IN PER KG WEIGHT: LOIN BONELESS PER KG WEIGHT: SHOULDER BONE IN PER KG WEIGHT: SHOULDER BONELESS PER KG WEIGHT: SUCKLING PIG PER KG WEIGHT: SAUSAGES TRADITIONAL PER KG WEIGHT: QUANTITY: OLD SPOT PER KG WEIGHT: QUANTITY: PRUNE & BRANDY PER KG WEIGHT: QUANTITY: CUMBERLAND PER KG WEIGHT: QUANTITY: TOULOUSE PER KG WEIGHT: QUANTITY: BLACK PUDDING PER KG WEIGHT: QUANTITY: PIES TRADITIONAL PORK PIE 6.50 SMALL 1LB QUANTITY: LARGE 2LB QUANTITY: PORK, BLACK PUDDING 6.50 SMALL 1LB QUANTITY: LARGE 2LB QUANTITY: RAISED GAME PIE 8.50 SMALL 1LB QUANTITY: LARGE 2LB QUANTITY: SAUSAGE ROLL 4.00 EACH QUANTITY: XMAS SAUSAGE ROLL 4.50 EACH QUANTITY:

9 PÂTÉ AND RILLETTES PÂTÉ DE CAMPAGNE PER KG WEIGHT: DUCK & PISTACHIO PER KG WEIGHT: PORK & APRICOT PER KG WEIGHT: SMOKED PIG S CHEEK PER KG WEIGHT: PORK RILLETTES PER KG WEIGHT: DUCK RILLETTES PER KG WEIGHT: THE TRIMMINGS CHIPOLATAS * PER KG WEIGHT: QUANTITY: COCKTAIL SAUSAGES * PER KG WEIGHT: QUANTITY: PIGS IN BLANKETS PER KG WEIGHT: QUANTITY: STREAKY BACON PLAIN PER KG WEIGHT: QUANTITY: STREAKY BACON SMOKED PER KG WEIGHT: QUANTITY: * Please note: Chipolatas and Cocktail Sausages are sold in 6 s. STUFFING PORK & CHESTNUT PER KG QUANTITY: PRUNE & BRANDY PER KG QUANTITY: SAGE & ONION PER KG QUANTITY: SAUSAGE MEAT PER KG QUANTITY: All stuffing comes in portions weighing roughly 450g GAMMON Leg of pork, taken from the hindquarter of the animal, is a plentiful cut and quite economical to buy. Although it makes a decent roast, it pales in comparison to shoulder, belly and loin, but in its cured form it really shines. ON THE BONE PLAIN ON THE BONE SMOKED ONE SIZE 8-9.5kg Serves people BONELESS PLAIN BONELESS SMOKED SMALL 2-2.5kg Serves 6-8 people MEDIUM kg Serves people LARGE 7-9kg Serves people HAM Our hams are boiled and then baked, with the option to add a glaze of mustard, demerara sugar and treacle. You can specify this when placing your order. HAM ON THE BONE PLAIN HAM ON THE BONE SMOKED ONE SIZE 6-7.5kg Serves around 18 people HAM BONELESS PLAIN HAM BONELESS SMOKED SILVERSIDE kg Serves around 6 people HALF 2.5-3kg Serves around 12 people WHOLE 5-6kg Serves around 24 people PER KG PER KG PER KG PER KG PER KG PER KG PER KG PER KG What s in a name? Ham refers to the finished, cooked article, whereas a gammon is a raw joint for you to roast, steam or boil, and glaze at home. Prices are for unsliced hams only. Talk to one of our butchers instore for more information GAMMON AND HAM 17

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11 TURKEY COOKING GUIDE Take your turkey out of the fridge 1-2 hours before it goes in the oven. Rub the skin with plenty of butter and pepper and cover the breasts with lots of streaky bacon. Make a big tin foil cross inside your roasting pan, place the turkey in the middle and wrap the foil around to make a loose but closed parcel. Cook at 220 C / 425 F / mark 7 for 40 minutes. Reduce heat to 170 C / 325 F / mark 3 and cook for approximately a further 2 hours (mini), 3 hours (small), 3.5 hours (medium), 4.5 hours (large) and 5 hours (X-large). Uncover for the last 30 minutes to crisp the bacon. Stick a long skewer in the fleshiest part to test for doneness - the juices should run clear. 220 C / 425 F / MARK 7 for 40 minutes Reduce heat to 170 C / 325 F / MARK 3 and cook for a further 3-5 hours Rest for 30 mins GAMMON Rinse the gammon in cold water. Pour one inch of boiling water into a baking tin. Place the gammon on a rack in the tin, making sure the water doesn t touch the meat. Loosely cover the gammon with foil but ensure it is airtight. Bake at 180 C / 350 F / mark 4 for 45 minutes per kilo. Remove from the oven and when cool enough to handle, remove the skin (but not the fat), score the fat in a crisscross, being careful not to cut the meat. Cover with honey mixed with mustard or your favourite marmalade mixed with a little orange juice, and place in a hot oven for 20 minutes to glaze. GOOSE Take out of the fridge a couple of hours before cooking. Prick the skin and fatty parts with a skewer but do not pierce the meat, season well. 180 C / 350 F / MARK 4 for 45 mins per kilo Once cool, add the glaze and place into a hot oven for 20 mins 180 C / 350 F / MARK 4 for 3-4 hours Rest it for half an hour before carving. TURKEY GRAV Y: While your turkey is roasting, gently simmer the neck, heart and gizzard in 1.5 litre water or water and white wine, with some chopped carrot, onion, parsley, bay and peppercorns. Allow to simmer for 1.5 hours before straining out and discarding the solids. Reduce this liquid by half, and then use to deglaze the roasting tray once the turkey is cooked. Simmer for 5 minutes, scraping the bottom of the tray as you go. For a thicker gravy, pour everything into a saucepan, combine 1 heaped teaspoon of corn flour with just enough water to loosen it, pour into the simmering gravy and mix well until thickened. Season to taste and add a dollop of Dijon mustard if you like. For a thicker gravy, pour everything into a saucepan, combine 1 heaped teaspoon of corn flour with just enough water to loosen it, pour into the simmering gravy and mix well until thickened. Place on a rack over a deep tray and roast for 3-4 hours (depending on whether you have a small, medium, or large goose) at 180 C / 350 F / mark 4. You may need to drain off excess fat a couple of times. Once cooked, rest the bird well while you roast your potatoes in the delicious goose fat. BOTTERILLS 100 DAY DUCK Take out of the fridge a couple of hours before cooking. Prick the skin and fatty parts with a skewer but do not pierce the meat, season with salt and pepper. Place on a rack over a deep baking tray and roast at 180 C / 350 F / mark 4 for hours until the juices run clear. You may need to drain off excess fat a couple of times. Once cooked rest it for 20 minutes, while you roast your potatoes in the delicious fat. 180 C / 350 F / MARK 4 for hours Rest for 20 mins THE GINGER PIG GUIDE TO CHRISTMAS 2017 COOKING GUIDE 21

12 THREE BIRD ROAST Take out of the fridge at least 3 hours before it goes into the oven. It needs to come up to room temperature, otherwise it won t cook evenly. TURKEY: Using giant foil, make a big cross in the bottom of a roasting tray, place a wire rack inside and put the roast on top. Cover the breast with butter, salt and pepper. Pour a glass of wine or water into the tray, and then fold the foil around the roast in a loose tent. 170 C / 325 F / MARK 3 for 4 hours Baste every 30 mins Open the foil on the Turkey for the final 1/2 hour to crisp up Rest for 30 mins before carving NOTES: GOOSE: with a small skewer, prick little holes over the surface of the skin, but not into the flesh. Place the roast on a rack over a baking tray and season with salt and pepper. You can add shallots or onions to the tray to roast in the fat if you like (advised - delicious). Preheat the oven to 170 C / 325 F / mark 3. Cook the roast in the oven for 4 hours altogether, basting every 30 minutes or so. (Open up the foil on the turkey for the final 30 minutes of cooking to allow the skin to crisp up). To test for doneness, insert a meat thermometer into the middle and the reading should be 75 C. Allow the roast to rest for 30 minutes before carving. THE GINGER PIG GUIDE TO CHRISTMAS 2017 NOTES 23

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14 OPENING HOURS BOROUGH LOUGHTON ALL OTHER DATE MARKET SHOPS MON 18TH :30 9-5:30 TUES 19TH 8: :30 9-5:30 WEDS 20TH 8: :30 9-5:30 THURS 21ST 8: :30 9-6:30 FRI 22ND 8: :30 9-6:30 SAT 23RD 8: SUN 24TH 8:30-2 8:30-2 8:30-2 ORDER NOW ORDER IN YOUR LOCAL SHOP OR VIA THE FARM ON DEADLINE FOR ORDERS MONDAY 18TH DECEMBER CHECK WITH OUR TEAM, AS THE DEADLINE FOR ORDERING CERTAIN PRODUCTS MAY BE EARLIER PHONE LINES ARE OPEN 9AM TO 5PM, MON-FRI, AND 9AM-5PM ON WEEKENDS FROM THE 18TH OF NOVEMBER. MON 25TH CLOSED CLOSED CLOSED TUES 26TH CLOSED CLOSED CLOSED WEDS 27TH 8: THURS 28TH 8: FRI 29TH 8: :30 9-6:30 SAT 30TH 8: SUN 31ST MON 1ST CLOSED CLOSED CLOSED PLACING YOUR ORDER Orders can be placed either in person at your nearest Ginger Pig shop, or by calling our farm. You ll need to tell us which shop you d like to collect from and on which date, so that we can make sure that your order is in the right place at the right time. We ll take a deposit when you place your order, with the balance due when you collect from the shop. COLLECTING YOUR ORDER We ll give you, and you, an order number which is very, very important without this number, we ll struggle to find your order on the day, as our shops will be extremely busy. Please keep it safe write it in your diary or phone - just don t lose it! Orders must be collected on your chosen collection day. We advise avoiding collection on Christmas Eve as it s our shortest trading day of the Christmas period. THE GINGER PIG GUIDE TO CHRISTMAS 2017

15 OUR SHOPS BARNES 61 CHURCH ROAD, BARNES, SW13 9HH CLAPHAM 55 ABBEVILLE ROAD, CLAPHAM,SW4 9JW LOUGHTON 165A HIGH ROAD LOUGHTON, IG10 4LF SHEPHERD S BUSH ASKEW ROAD, SHEPHERD S BUSH, W12 9AU BOROUGH MARKET BOROUGH MARKET, LONDON BRIDGE,SE1 1TL HACKNEY 99 LAURISTON ROAD, HACKNEY, E9 7HL MARYLEBONE 8-10 MOXON ST, MARYLEBONE, W1U 4EW WANSTEAD 3 CLOCK HOUSE PARADE, WANSTEAD, E11 2AG GRANGE FARM MAIN STREET, LEVISHAM, NORTH YORKSHIRE, YO18 7NL