Cote de Veau

The Ginger Pig

£28.38

A tender, delicate Limousin veal forerib with top cap removed and the ribs cleaned to make a very smart roast indeed. Typically, you will need to allow one bone between two people, however as the animals are smaller than beef, you might want to add a rib for luck. All of our veal is the best quality we can find from Limousin, France – bred for meat, not a byproduct of the dairy industry. Heat your oven to 210-230C/Gas Mark 6-8. Season joint all over with a little salt and pepper, place in roasting tray upright OTB, cook for 20mins (for roast up to 2kg), 30mins (for roast over 2kg) or even 45mi

The Ginger Pig's own words, read from their page.

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Where this comes from

The part other shops don't tell you. Three separate questions, kept separate on purpose, each with its source.

UK company
Registered at Companies House as GINGER PIG LIMITED, number 03971587. Checked 2026-09-06.
Means the business is a British legal entity, not a British-sounding name owned elsewhere. It says nothing about where anything is made.
UK operations
Not yet checked.
Means people employed here, or premises they actually work from. We keep this separate from the company badge because a registered office can be an accountant's spare room, and a company can be registered in Britain while everything it does happens somewhere else. Where we have not looked, we say so rather than assuming.
British-owned
Not established. Many companies file a statement rather than naming a controlling shareholder.
Read from the register of people with significant control, following the chain of holding companies. It does not gate anything: a firm can be made here and owned elsewhere, and that is worth telling you rather than hiding.
Where it is made
The maker doesn't say, so neither do we.
This is about the individual product, not the company. A British firm can sell things made abroad, which is normal and not a criticism. We would rather tell you which is which than average them into a score.