"No meat lover should be without this unique and useful book."
"From game to poultry to venison to rabbit, treatment of the beasties is inspiring."
—Metro, June 2011
"From buying to cooking meat, if it's not in this expert tome, it's probrably not worth knowing."
—Thomas Cook Travel Magazine
‘The Ginger Pig has long been famed for producing some of the very best meat in Britain from some of the best cared-for animals. Now they give you some of the best recipes, so you can do that meat justice.’
—Jay Rayner, food critic, the Observer
‘Inviting recipes and good counsel that celebrates and enlightens us to all that is great about Britain’s farmed and wild produce.’
—Henry Harris, author and chef-proprietor, Racine
‘The Ginger Pig really know their meat and adore their happy beasts from grass to fork. They also happen to make the finest sausage roll known to man.’
—Valentine Warner, chef, author and star of What to Eat Now