Ginger Pig Meat Book (Hardback)

A culinary masterpiece that bridges farm and kitchen, the Ginger Pig Meat Book by Tim Wilson and Fran Warde offers both a comprehensive cookbook and seasonal recipe collection for meat lovers and gourmet enthusiasts. This beautifully crafted hardback guides you through selecting perfect cuts and understanding heritage breeds with expert technique, while over 100 thoughtfully developed recipes follow the natural rhythm of the seasons, from spring's vibrant chops to winter's slow-cooked roasts that grace the home table. With intimate farm diaries revealing the authentic storey behind sustainable British farming and stunning photography by Kristin Perers capturing both pastoral landscapes and finished cuisine dishes, this is a treasured volume for those who appreciate the craft of good food and the storeys behind it.

• Format: Hardback with 336 pages
• Features over 100 seasonal recipes from spring's citrus marinades to winter's slow-roasted joints
• Includes practical butchery guidance for selecting quality cuts
• Beautifully illustrated with authentic farm and kitchen photography
• ISBN: 9781845335588