DOUBLE SMOKED BACON

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Herewith an explanation of how we make our double smoked bacon. It is one of the products that we produce in our on farm butchery. We don’t add nitrates or nitrites to any of our products. If you want to read about the dangers of nitrites and nitrates, make sure you have enjoyed your last helping of conventional bacon, salami, ham, frankfurters etc as once you have read about it, it won’t taste so good anymore. Click here for The WHO report on cancer and processed meat.

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Here is half a pig carcass less the head (which goes to one of our supporters, Chef Giles Edwards at La Tete in Cape Town). It is hung in the coldroom at 0.3 Celsius for 4 days prior to processing. Our pork is darker than the caged version (99.9% of the market) because the beta carotenes and the chlorophyll in the pastures that they consume have this effect. It is the same reason our eggs don’t need an additive to colour the yolks and genuine grass fed beef has yellow fat.

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Same carcass, from the other side. The one behind has had the shoulder complex removed. Our pigs are slaughtered in Malmesbury. At the same abattoir as our cattle.

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The loins, in essence the torso of the pig, are now ready to be deboned. They will be split down the length and the part with more meat (to the bottom left of the photo) will become back bacon and the part with more fat will become streaky bacon.

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Spencer Nicholls, our 72 year old butchery master, taking the loin off the bone. More about Spencer here.

20170801_085556Spencer taking off the fat. Some clients take the skin to make crackling. We turn the fat into lard which is pictured below.

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Our lard is available for sale at our clients. If they don’t stock it, then give them a hard time for denying you this wonderful cooking aid. Our clients are listed here or click on BUY MEAT at the top of the page.

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Spencer starting to remove the belly ribs.

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The last stage of removing belly ribs. We usually brine and smoke these.

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Talent putting a belly into the brine. For 24 hours. This consists of water, salt (the same salt in our free choice mineral licks and in all our meat, Khoisan unwashed), sugar and spices.

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The bacon in The Spencer, our smoker/cooker which you can read about here, prior to being smoked.

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The same post the double smoking.

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Phello and Talent with the bacon post smoking, prior to cooling before packing.

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Maxwell pointing out to Wellington the finer details of slicing bacon.

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We pack in 500 grams for our restaurant clients and 250 grams for our retail clients. A big thanks to Eddie Lomas for designing our stickers and to SA Litho for printing the stickers.

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We also sell bacon steaks, pictured above. As you can see our meat does not stay pink post cooking. This is because we don’t add nitrates or nitrites.

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Talent is the centre of attention here.

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Our new uniforms.

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Our new packaging for our pets mince. It is the red offal (organs) of our cattle. The hearts have gone to Giles at La Tete and the livers into either liver spread (see below) or dried liver strips which we sell to two pet shops. Hillside Vet in Cape Town and About Cats and Dogs in Stellenbosch. Hence our pets mince is spleen, gullet, lungs, part of the tongue and kidneys. Pets mince should be available at all our retail clients. It is frozen. As with all our packaging it is done by the great team at Geiger Klotzbucher in Cape Town, ask for Francois or Christiaan.

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As referred to above.

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The frankfurters en route the chiller post being smoked and cooked in The Spencer.

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Our packaged pork frankfurters. Complete with enjoyment instructions.

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Some of our pork bangers we smoked and cook in The Spencer, hence for you to enjoy them all you need to do is heat them up in water as per the enjoyment suggestions.

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Our latest product, which we launched last week, is spreadable salami. Made from our pigs. Either in the bottle for retail or in a sausage casing for the restaurants (or for big families). Click here to find out where to obtain or enjoy our produce.

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Pierre “Juby” Morton was our first client to see the new bacon packaging. He is one of the drivers behind the great Know Thy Farmer initiative.

Angus

12 August 2017

 

 

 

 

 

 

 

 

Glyphosate revisited and the subjectivity of science.

The ubiquity of this poison is an example of epistemicide. I elaborate on epistemicide at the bottom of this blog.

The chemical that is added to keep Glyphosate in suspension in the herbicide is what lab people give lab rats to create tumours.

I wrote this article on Glyphosate (the active ingredient in the herbicide Roundup and its generics) in November 2015. I wanted to make a few comments on the comments about this article that have been made since writing.

First, a note on scientific peer reviewed studies. Science lost it’s credibility a long time ago. Science lost it’s objectivity long ago. The vast majority of scientists will find what their paymasters want them to find. The bigger the industry the more hysterical the so called scientists clamour to defend it, see tobacco, cell phones, pharmaceuticals and of course agricultural chemicals.

To critically evaluate scientists we need to ask the following questions.

  1. Who paid for the research?
  2. Who did the research?
  3. Where did the researcher work before?
  4. Where does the researcher aim to work in the future?
  5. Has the researcher ever served on the boards or worked for the companies in the industry that is being researched?
  6. Has the researcher ever worked for any government agency that regulates the industry being researched?
  7. Have you examined the whole content of the research in the light of common sense?

Many times the summary statement or conclusions do not match the actual data or results.

Second, not everything that exists is measurable. One of the favourite daggers hurled at me when I discuss one element of BioDynamics, namely the energetic part of life, is that for scientists or real farmers to take any of this seriously it needs to be measured. Love is not measurable, not even in grams or millimetres. Hence the scientist has never loved.

Third, Glyphosate is merely the tool through which the agricultural chemical and seed companies are trying to establish their monopoly. It is a very powerful and clever way to achieve what every business wants. The side effects, like those of pharmaceuticals, are beside the point to these corporates who only care about their stock price. In my Goldman Sachs days I completely understood the quarterly driven mania for good results. What Glyphosate is doing is taking agriculture out of the farmers hands and into the corporates. Farmers care about their grandchildren whereas the nature of corporates is to care about the next quarter. These are incompatible values.

Fourth, the best video on Glyphosate is the one below. By retired geneticist Thierry Vrain. Once you have watched this you will understand this poison and it’s ubiquity. It’s chelating, desiccating, antibiotic and herbicide effect.

Fifth, the ubiquity of Glyphosate in our food. There are many butchers in the country who now claim to be supplying their clients with grass fed beef. This is  very easy to validate. Earlier this year I tested the meat from many of the butcheries around the country to see if there was any Glyphosate in the meat. If there is Glyphosate then the animals has been fed grain as all grains in this country are grown or killed with Glyphosate. There are a very small handful of grain growers who do not use Glyphosate. I tested lamb and beef and as you can see below there were 8 samples that tested positive. See the photo below.

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Finally, Epistemicide, a term coined by Jonathan Code, author of the book Muck and Mind, refers to the cide (the Latin word for killing or death) of epistemology. In other words, the killing of a way of knowing.

What we are never taught, but need to be aware of at all times, is that there is never only one way of knowing. There might appear to be only one but there was never one at the beginning and killing a way of knowing does not make it any less valid. Furthermore all ideas stem from an individual and we all know that no human has access to absolute truth, if such an idea exists.

Very few people are taught to question what is behind the way of knowing. Is the way you were taught mathematics the only way? The same applies to science. Who questions the unquestioned beliefs in society? Unquestioned beliefs only exist because of epistemicide.

The dominant paradigm in the world today is one of reductionism. Where everything is isolated, reduced, quantified and objectified. All of these principles are in violation of life which is not only the opposite of the abovementioned but also contextual. How can anyone claim confusion as to the parlous state of the world when the system is in violation of nature and life? This proves how powerful epistemicide is.

In the world of agriculture and gardening the use of Glyphosate is total. Only the certified BioDynamic and Organic farms do not use Glyphosate. This is an example of the epistemicide of farming and gardening without the use of herbicides.

Angus

2 July 2017

Short film on our outdoor laying hens.

A friend of mine, Michael Raimondo, filmed and then edited this short film. It really captures what we do very well. I think I need a drone to help me farm. Thanks Michael.

If you want to know more about outdoor chickens then please click here.

The password to the film is Chicken

Angus

11 June 2017

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