By Tim Wilson and Fran Warde
I hadn't heard of the Ginger Pig until earlier this year, when I was wandering around Marylebone in London, Britain, and came across the prettiest little butcher shop with the most enticing display of fresh and cured meats. I was leaving the next day, so I couldn't buy any meat, but I did come away with these two books.
The Ginger Pig farm in Yorkshire raises its pigs, sheep and cattle with care, and works with other farmers who do the same. They show respect for their animals by trying to use up every scrap so that nothing goes to waste - a culinary philosophy that is currently fashionable but which should never have fallen out of favour in the first place.
These books don't give a bloody behind-the-scenes look at what it takes to kill an animal; that's not practical in most kitchens. But they will show you how to make the best of what you have.