What The Ginger Pig does

The Ginger Pig is a privately-held London premium butcher founded in 1998 by Tim Wilson. The company specializes in nose-to-tail butchery of native breed, high-welfare British animals, with beef dry-aged for a minimum of 28 days and specialty poultry (100-day chickens and game-hung ducks) sourced from named British family farms including Botterill's Farm in Leicestershire and Grange Farm in Yorkshire. Its product portfolio spans fresh meats (beef, lamb, pork, poultry, veal, venison/game, sausages, bacon), a deli range (pastry items, pies, ready meals, pâtés, curated wine), larder condiments, seasonal BBQ marinated meats, and curated gift meat boxes.

The business operates through multiple distribution channels: eight physical butchery shops and delis across London neighborhoods, a nationwide UK e-commerce platform with free delivery over £150, click-and-collect from shops, a dedicated wholesale team serving restaurants and hotels, and an experiential education arm offering butchery classes and a 2-hour Steak & Wine tasting experience. Production is centralized at its Bermondsey headquarters where butchery, baking, and deli production are conducted on-site.

Revenue is generated primarily through one-time transactional sales across B2C retail and e-commerce, B2B wholesale, butchery class fees, and gift voucher sales. Key named partners include Lord's Cricket Ground (exclusive picnic hampers) and Master of Wine Simon Thorpe (curated wine range). The company has no disclosed external investment, no parent company, and operates as an independent private limited company registered in England & Wales.

Name

The Ginger Pig

Legal name

The Ginger Pig Ltd.

Website

https://thegingerpig.co.uk

Company type

Private

Founded year

1998

Operating status

Operating

Headcount range

51–100 employees

Short description

The Ginger Pig is a London-based premium butcher founded in 1998 that specializes in nose-to-tail butchery of native-breed British animals, selling dry-aged meats, deli items, and curated gift boxes through eight London shops, nationwide e-commerce, and a wholesale operation.

Ownership category

akta.pro rank

Product category

Premium Butchery

NAICS

Meat Retailers (44524)

SIC

Sausages & Other Prepared Meat Products (2013), Food And Kindred Products (2000)

akta.pro primary industry

Butcher Shops & Meat Markets (CRAHAHAB)

akta.pro secondary industry

Butchery, Charcuterie & Meat Processing (EDAOAKAI)

Keywords

• Premium butchery
• Nose-to-tail meat
• Dry-aged beef
• Artisan sausages
• British farm meats

Headquarters

HQ city

London

HQ country

United Kingdom

HQ region

Europe

Offices2 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales, Others

Revenue model

1. Retail Meat Sales: Direct sales of premium British meats through physical shop locations in eight London neighborhoods. Customers can purchase beef, lamb, pork, poultry, and specialty cuts in person.
2. E-commerce Sales: Online sales of fresh meat, deli items, pastries, and gift products delivered directly to consumer homes nationwide with free delivery over £150.
3. Wholesale: Bulk sales to wholesale customers through dedicated wholesale team, serving restaurants, hotels, and other food businesses.
4. Butchery Classes: Revenue from hands-on butchery classes teaching techniques and the Steak & Wine tasting experience course.
5. Gift Vouchers: Sale of gift vouchers and butchery class vouchers for gifting occasions.

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels5 records

Core offering

The Ginger Pig is a London-based premium butcher that sources native breed, high-welfare animals from independent British family farms, dry-ages beef for a minimum of 28 days, and sells cuts of beef, lamb, pork, poultry, veal, venison and game alongside an in-house deli range of sausage rolls, pies, pâtés, ready meals, and curated wines. The business operates eight retail shops in London, a nationwide e-commerce delivery service, a wholesale team for restaurants and hotels, and hands-on butchery classes and tasting experiences.

Product overview

The Ginger Pig is a premium London butcher operating since 1998, specialising in nose-to-tail butchery of native breed, high-welfare, and naturally reared British animals. The product portfolio is organised around fresh meats (beef, lamb, pork, poultry including 100-day chicken and duck, veal, and venison/game) sold as individual cuts across steaks, roasts, and slow-cook options, complemented by a deli range (pastry items including sausage rolls, scotch eggs, and beef wellington; pies; ready meals; pâtés; curated wines). Additional offerings include larder/pantry items (condiments, juices, sauces), seasonal marinated BBQ meats, and experiential services (butchery classes, Steak & Wine courses). The business also sells curated meat boxes as gifts and exclusive picnic hampers for events like Lord's Cricket Ground.

Differentiator

Problem solved

Functional benefit

Products and services

• Beef Products Premium dry-aged British beef sourced from independent family farms and dry-aged for a minimum of 28 days. Includes steaks (ribeye, sirloin, fillet, T-bone, rump, bavette, flat iron, feather blade, chuck), roasting joints (prime rib, forerib, côte de boeuf, ribeye roast, rolled sirloin, topside, wing rib, rump roast), slow-cook cuts (ox cheek, beef shin, braising steak, ox tail), minced and diced beef, and specialty cuts (onglet, picanha, short ribs, brisket, marrow bones). For individual home cooks and food service customers.
• Lamb Products High-welfare British lamb including chops, leg of lamb roasts, minced and diced cuts, and slow-cook options. Lamb is sourced from Grange Farm in Yorkshire and other native breed farms following traditional farming practices. For individual home cooks and wholesale customers.
• Pork Products Premium British pork including chops, steaks, roasting joints, slow-cook cuts, and minced and diced options, plus porchetta and pork belly strips in various marinades. Sourced from native breed pigs reared on partner farms. For individual consumers and restaurants.
• Bacon and Gammon Smoked and unsmoked back bacon and gammon joints, dry-cured using traditional methods. For home cooks preparing breakfasts, sandwiches, and centre-of-plate dishes.
• Poultry 100-day chicken reared to twice standard age by Botterill Farm in Leicestershire and 100-day duck that is dry-plucked and game-hung for a week, sold as whole birds and portions. Also includes French poultry options. For premium home cooks and restaurants.
• Veal High-welfare veal cuts including minced and diced, roasting joints, steaks, and escalopes. For individual consumers and food service.
• Venison and Game Seasonal venison and game birds sourced from British game estates and farms. For seasonal cooking and special occasions.
• Sausages Artisan sausages made from high-quality minced meat with traditional seasoning blends, in various flavours and sizes. Originated from the founder's practice of turning surplus prime cuts into sausages rather than wasting them.
• Sausage Rolls and Pastry Bake-at-home sausage rolls and other pastry items made from scratch at the Bermondsey HQ with all-butter puff pastry, including traditional pork sausage rolls, lamb merguez rolls, pork and stilton rolls, caramelised onion scotch eggs, and beef wellington in small, medium, and large sizes. Featured on Channel 4's Sunday Brunch.
• Pies Handcrafted pies including ham hock and pickled chilli pie in hot water crust pastry, available in 2-person servings. For individual consumers.
• Ready Meals Prepared dishes such as bolognese, ready for home cooking. For consumers seeking convenience without compromising on ingredient quality.
• Pâtés Artisan pâtés prepared in-house using quality ingredients. For individual consumers.
• Wine Curated wine selection created with Master of Wine Simon Thorpe to pair with meats, including Lirac for steak, Saint-Véran for roast chicken, and The Butcher's All-Rounder (Côtes du Rhône red). For individual consumers.
• Larder Items Condiments and pantry staples including apple juice, blackberry and apple juice, elderflower presse, beetroot and horseradish chutney, blood orange marmalade, chilli jam, classic apple sauce, cornichons, English mustard, fruity brown sauce, horseradish sauce, mint jelly, onion gravy, meat seasoning, tomato ketchup, and eggs from Billy's Farm.
• Marinated Meats Pre-marinated meats ready for barbecue, including pork belly strips with chimichurri, jerk, lemon and herb, peri-peri, or shawarma marinades. Seasonal summer offerings.
• BBQ Smoking Wood Chips Flavoured wood chips for smoking on barbecue, including cherry wood and whisky barrel varieties. Sold alongside marinated meats as part of the summer grilling range.
• Meat Boxes Curated selection boxes for gifting or special occasions, including the Steak Tasting Box (1kg rump, 2x350g sirloin, 2x300g onglet at £98.00) and the Steak Night Box (900g-1kg prime rib, 750ml Lirac wine, 100g Café de Paris butter, smoked salt at £85.00).
• Butchery Classes Hands-on butchery courses taught by skilled butchers including head butcher Josie, covering BBQ cuts, beef wellington, and seasonal offerings, plus the Steak & Wine 2-hour experience combining butchery demonstration with a tasting menu. For individual consumers seeking to learn craft skills.
• Gift and Butchery Class Vouchers Vouchers for butchery classes and gifts, available for purchase online for gifting occasions.
• Picnic Hampers Picnic hampers created exclusively for Lord's Cricket Ground featuring a selection of The Ginger Pig deli items. Available during the cricket season.

Named customers2 records

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Partnerships

Six partnerships are on record, tiered core and minor.

• British Family FarmscoreOthersPartnership with collection of independent British family farms who rear traditional breeds slowly on natural grass diets. These farms champion rare breeds and traditional, high welfare and sustainable farming practices. Farmers include Botterill's farm in Leicestershire (for 100-day ducks) and Grange Farm in Yorkshire (for lamb).
• Botterill's FarmcoreOthersRichard and Jo Botterill's farm in Leicestershire supplies The Ginger Pig's free-range ducks, which are reared to twice the age and size of standard British ducks and game-hung for a week.
• Grange Farm (Yorkshire)coreOthersGrange Farm in Yorkshire supplies lamb, operated by Hayley and team. Features lambing season updates and farm operations on the company blog.
• Lord's Cricket GroundminorGTM or Marketing PartnerExclusive partnership to provide picnic hampers for visitors to Lord's Cricket Ground, The Home of Cricket.
• Scarborough SurvivorsminorOthersLocal mental health charity supported by The Ginger Pig team through participation in Dragon Boat Race fundraising event.
• Simon Thorpe (Master of Wine)minorStrategic or Co-development PartnerSimon Thorpe MW assisted in creating The Ginger Pig wine range, selecting wines especially to match customers' favourite meat cuts.

Scale indicators3 records

Recent moves6 records

Expansion highlights5 records

Broad incumbents

• Daylesford Organic: Multi-category organic farm shop and online retailer with farmshop meat counters, deli, and home delivery — broader portfolio but overlapping premium positioning and DTC channel.

Emerging players

• Field & Flower: UK online butcher with subscription meat boxes focused on native breed, high-welfare meat — overlapping product range and DTC channel at slightly more accessible price points.

Direct peers

• Turner & George: Premium London online butcher focused on dry-aged beef and ethically sourced meat with nationwide delivery — same premium positioning, similar product curation.
• HG Walter: London-based heritage butcher with physical shop and wholesale to top restaurants — comparable in heritage, London retail presence, and chef/restaurant wholesale model.
• Pipers Farm: Devon-based farm-direct premium meat producer with strong provenance story and online/box delivery — closely aligned on native breeds, traceability, and farm partnerships.
• Donald Russell: Long-established UK premium mail-order butcher offering dry-aged beef, native breeds, and nationwide delivery — directly comparable in product mix and direct-to-consumer model.
• The Well Hung Meat Company: UK online butcher specializing in dry-aged, rare-breed meat delivered nationwide — directly comparable on dry-aging craft and DTC premium positioning.
• Farmison & Co: UK online butcher specializing in native breed meat from family farms with nationwide delivery — same farm-direct, breed-led positioning and DTC delivery model.
• Tom Hixson of Smithfield: Premium UK online butcher offering dry-aged steaks, heritage breeds, and gift boxes — direct competitor in the premium meat box and gift category.
• Coombe Farm Organic: Somerset-based organic farm selling native-breed meat direct via online subscription and delivery — comparable in farm-direct sourcing and DTC model.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• Xx.com/GingerPigLtd
• Facebookfacebook.com/TheGingerPig
• Instagraminstagram.com/GingerPigLtd

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about The Ginger Pig