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The Ginger Pig 'Hog Blog'

The Ginger Pig 'Hog Blog'. Tuesday, 17 September 2013. Rungis market - twelve hours in Paris. It's 4pm and we've been up since 1am this morning, at which time we were clambering into the Ginger Pig van, somewhere in the industrial outskirts of Paris. Getting up for the Rungis run is an exciting and magical thing to do, which is saying something considering we've been at it for over 18 months now (and 1am is an antisocial time to get up for anything - writing this with matchsticks holding up eyelids!

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The Ginger Pig 'Hog Blog' | thegingerpighogblog.blogspot.com Reviews
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The Ginger Pig 'Hog Blog'. Tuesday, 17 September 2013. Rungis market - twelve hours in Paris. It's 4pm and we've been up since 1am this morning, at which time we were clambering into the Ginger Pig van, somewhere in the industrial outskirts of Paris. Getting up for the Rungis run is an exciting and magical thing to do, which is saying something considering we've been at it for over 18 months now (and 1am is an antisocial time to get up for anything - writing this with matchsticks holding up eyelids!
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The Ginger Pig 'Hog Blog' | thegingerpighogblog.blogspot.com Reviews

https://thegingerpighogblog.blogspot.com

The Ginger Pig 'Hog Blog'. Tuesday, 17 September 2013. Rungis market - twelve hours in Paris. It's 4pm and we've been up since 1am this morning, at which time we were clambering into the Ginger Pig van, somewhere in the industrial outskirts of Paris. Getting up for the Rungis run is an exciting and magical thing to do, which is saying something considering we've been at it for over 18 months now (and 1am is an antisocial time to get up for anything - writing this with matchsticks holding up eyelids!

INTERNAL PAGES

thegingerpighogblog.blogspot.com thegingerpighogblog.blogspot.com
1

The Ginger Pig 'Hog Blog': September 2013

http://thegingerpighogblog.blogspot.com/2013_09_01_archive.html

The Ginger Pig 'Hog Blog'. Tuesday, 17 September 2013. Rungis market - twelve hours in Paris. It's 4pm and we've been up since 1am this morning, at which time we were clambering into the Ginger Pig van, somewhere in the industrial outskirts of Paris. Getting up for the Rungis run is an exciting and magical thing to do, which is saying something considering we've been at it for over 18 months now (and 1am is an antisocial time to get up for anything - writing this with matchsticks holding up eyelids!

2

The Ginger Pig 'Hog Blog': May 2013

http://thegingerpighogblog.blogspot.com/2013_05_01_archive.html

The Ginger Pig 'Hog Blog'. Thursday, 30 May 2013. We'll have a few legs in each shop tomorrow - first come, first served, a rare treat not to be missed. The Ginger Pig 'Hog Blog'. Thursday, May 30, 2013. Links to this post. Monday, 20 May 2013. Farmhouse Cook Book - a party! On Thursday we took a day out of the serious world of farming and butchery to throw a party to celebrate our new book. Huge thanks to everyone involved in the party, but especially to. Via Treasury Wine Estates. Ginger Pig Farmhouse ...

3

The Ginger Pig 'Hog Blog': September 2012

http://thegingerpighogblog.blogspot.com/2012_09_01_archive.html

The Ginger Pig 'Hog Blog'. Tuesday, 4 September 2012. The Ginger Pig Sausage Festival. Our Waterloo butcher Martin is going to be sizzling some of our super snags this week, outside our shop in Greensmiths. Martin has been keen to try a sausage sarnie street food stall for yonks, so when he heard about the Waterloo Quarter Food Festival. Not only an expert in sausages, Martin will be hosting an evening's lamb butchery demonstration. The Ginger Pig 'Hog Blog'. Tuesday, September 04, 2012.

4

The Ginger Pig 'Hog Blog': November 2012

http://thegingerpighogblog.blogspot.com/2012_11_01_archive.html

The Ginger Pig 'Hog Blog'. Friday, 30 November 2012. We're pork galore this week (even more than usual) as we start to cure our Christmas bacon, and a happy result of this is that we have quite a lot of pork tenderloin - the porcine equivalent of fillet of beef. In the shops from tomorrow (Saturday), and we're feeling rather generous; it'll be £12.50 a kilo instead of £16.50, so fill yer boots and get cooking. 1 pork tenderloin, around 700g. 1 tin full fat coconut milk. 1 large piece of ginger. 2 Heat a ...

5

The Ginger Pig 'Hog Blog': Rungis market - twelve hours in Paris

http://thegingerpighogblog.blogspot.com/2013/09/rungis-market-twelve-hours-in-paris.html

The Ginger Pig 'Hog Blog'. Tuesday, 17 September 2013. Rungis market - twelve hours in Paris. It's 4pm and we've been up since 1am this morning, at which time we were clambering into the Ginger Pig van, somewhere in the industrial outskirts of Paris. Getting up for the Rungis run is an exciting and magical thing to do, which is saying something considering we've been at it for over 18 months now (and 1am is an antisocial time to get up for anything - writing this with matchsticks holding up eyelids!

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The Ginger Pig 'Hog Blog'

The Ginger Pig 'Hog Blog'. Tuesday, 17 September 2013. Rungis market - twelve hours in Paris. It's 4pm and we've been up since 1am this morning, at which time we were clambering into the Ginger Pig van, somewhere in the industrial outskirts of Paris. Getting up for the Rungis run is an exciting and magical thing to do, which is saying something considering we've been at it for over 18 months now (and 1am is an antisocial time to get up for anything - writing this with matchsticks holding up eyelids!

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