#thegingerpig

MERRY CHRISTMAS

Sono irresistibili i butcher inglesi di The Ginger Pig in una foto molto natalizia postata sul loro account instagram.com/gingerpigltd. La filosofia delle loro botteghe londinesi si fonda sull’arte della lavorazione delle carni, il benessere animale negli allevamenti selezionati e la promozione di tutti i tagli dell’animale. Meat, pies and all things nice (photo © instagram.com/gingerpigltd).

LE STORIE DI BEPPE ROMEO: THE GINGER PIG

Una immagine dalle storie Instagram di Beppe Romeo. Qui Beppe è in missione nella capitale londinese, più precisamente al Borough Market da The Ginger Pig, butchery e ristorazione creati nel 2003 da Tim Wilson (thegingerpig.co.uk). Questo scatto racconta il lavoro che c’è dietro alla filosofia di The Ginger Pig e del suo creatore: cosa significa davvero il “buon” allevamento degli animali, la selezione delle migliori razze e un’attenzione maniacale ai temi del benessere. Tutti elementi che si ritrovano nel piatto e nella marezzatura, vera e propria “ossessione” di Beppe (photo © instagram.com/bepperomeoo).

Finally Mr WEWT managed to book his birthday treat from the last year - An evening with the team at The Ginger Pig.

The evening started with brief introductions to Barry & Borat, we were then asked to don a brown butchers coat, didn't get the white one's I guess that comes with experience.

We were give a brief history lesson about The Ginger Pig where we learned that they have 5 shops, supplied by 4 farms.

All The Ginger Pig's Beef is dry aged for 3 weeks and then hung for a further 30-40 days. This allows for bacteria to build up on the outside of the meat and adds to the flavour in the long run.

Naturally the longer its hung, the more bacteria, the better the taste, which as you would imagine results in more waste and making it more expensive.

Here the first tip we were offered - Wet aged vacuum packed meet is not as flavoursome.

We were sharply brought to attention with Barry pulling out and slamming down half a saddle on the block. This we were told was a Roasting, why? well because everything can be roasted. Just the shoulders alone weigh 100kg each!!!

Time for what we came for - Butchery!!! Barry swiftly and deftly went about the saddle explaining everything about the different cuts of meat and how you would butcher it. Making absolutely sure we were aware to wear the chain mail gloves with the sharpest of knives. We all had the chance to saw, and cut the saddle to get a feel for the knife and the technique.

Tip 2 - Never sharpen another mans knives - a bit like a fountain pen really, it'll ruin the blade.

Barry then proceeded to show us exactly how to French dress a single Rib to present a Cote de Boeuf is a single rib cut from the centre of a full rib of beef.

Next came the main event, Borat presented each of us with a fore rib with which to butcher and dress as a bone in Rib Roast.

Chime the back bone - cut at the tip of the ribs (using a saw)

Saw through the base of the ribs - cut down the back bone with boning knife and remove backbone.

Scrape away any bone dust that may have been created.

Remove the paddy whack (ligament at the bottom of the spine), cutting above it and away from the flesh.

If no further trimming required, roll back the flesh

Trim with butchers string.

Once the bone in Rib Roast is tied off - you can cut rib joints to size if you wish, alternatively do as I did and cook whole.

Tip 3 - When obtaining a Fore Rib from your butcher, always get them to Chime it back - otherwise you're paying for the paddy whack which is waste - unless you want to give it to your dog.

Cooking advice:

First seal it on a hot pan, For Medium Rare roast in an oven at 180 degrees for 15 minutes per 1/2 kilo plus additional 15 minutes.

Rest for half an hour, while resting use the fat generated to pout on your Yorkshire batter to make a giant pudding.

What we didn't expect was that Borat had been cooking up many Rib Roasts and sever up to the group with Dauphinoise potatoes followed by a fantastic Bread & Butter pudding.

We left with our bellies full, minds expanded, our Cote de Boeuf, our own dressed Rib Roast and new found butchery skills. Super value for money and an experience to be repeated.

Some cuts of meat.

Rib eye steak is from the fore rib.

Wing rib is behind the Fore Rib - Thats your Sirloin.

Top part of the Wing Rib is the T bone (Porterhouse) 

Fillet is on the other side of the Sirloin (under the spine)

Top end is where you get your Chateaubriand, moving on to Wellington and the fillet tail is your Filet Mignon.

Other nuggets of info offered:

It was traditionally considered a Sharing steak would provide the Sirloin for the Gentlemen leaving the Ladies with the Fillet.

Best result for a Rib Eye steak, griddle for 2 minutes each side, followed by 5-6 minutes in the oven.

Best for BBQ's or Braising - go for the Rump. The narrow end toward the sirloin is better.

Best to get yourself a Victorinox Boning Knife

Barry could butcher an entire Pig in just 30 minutes!!!

The Ginger Pig also offer butchery courses for Lamb, Pig & Game and pleased to learn they provide the meat to Hawksmoor.

Classes last three and a half hours and cost £135 per person, which includes a hands-on butchery lesson and a two-course supper with wine, as well as the joint or sausages you have prepared in your class to take home.