Spier Farm Butchery

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

 

 

 

 

 

 

 

 

Ways to enjoy our produce as of 21 February 2017

Now that we have upgraded our product range we are updating how you can source our produce. The new products have no nitrates or nitrites added during production (Click here for more on this cancer free meat). If you don’t want to scroll through the photos from some of the work on the farm then please click here or go to BUY MEAT at the top of the blog.

06 JANUARIE 2017 NUUS RAPPORT Werkers by Spier deel die wins wat die plaas uit die verkoop van koolstofkrediete gemaak het. Die omgewingsvriendelike boerederypraktyke sluit in dat diere gereeld geskuif word en net elke ses weke na dieselfde stuk weiding terugkeer. Angus McIntosh is die boer aan stuur van sake. Foto: CONRAD BORNMAN/NUUS RAPPORT SUID Storie: Aldi Schoeman

Everybody loves a back rub. More on our outdoor egg operation here. Photo: Conrad Borman/RAPPORT

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Talent and Mzukisi proud of the bacon coming out of the smoker. They made the brine that the meat soaked in for 24 hours prior to being double smoked.

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We processed our first pigs from the farm last week, hence the different label (Farmer Angus’ Pork as opposed to Farmer Angus’ Meat where the pork comes from other free range farms). In picture is the pork rump which is on the menu at Spier’s Eight restaurant.

 

 

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The great regenerative farmer, Bertie Coetzee from Prieska, checking up on the organic maize he has planted for us. This is the second year that he is planting and so far the harvest looks a lot better than last year. Luckily he planted before he became a Dad. You can read about his organic maize exploits here.

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Thankfully Giles Edwards decided to leave London and come back to the sun. He blesses us with his food at La Tete. Above is a dish with our egg and our pig’s blood as well our pig’s head.

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28 day dry aged rump on bone. Expertly cut by Spencer. Available at Spier’s various restaurants, La Motte or at the PicknPay in Stellenbosch Square.

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Brined and then double smoked.

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Keeping a steady hand on all proceedings in our on farm butchery is our 72 year old Spencer Nicholls.

Please click here or go to BUY MEAT at the top of the blog page.

Videos from the grass fed butchery. Lots of Limousin. Some Zulu and super powers.

I am not trying to be smart with that title but if you watch both of these videos you will understand the title. You might not understand what I am saying in the first video so further down the page I mention the three salient points about the Limousin beef which I debone.

The second video (only 13 seconds) is about what is behind every butcher. The big national supermarkets will have you believe, like the fraud of free range eggs where the hens apparently roam on pasture, that behind every butcher is a farmer whereas the sad reality is that for 99% of butchers behind them is a factory manager. Confinement farming operations, which you are banned from visiting on the spurious grounds of biosecurity, are tough places to experience. They stink because of the build up of manure. It matters not whether you go and see cattle, sheep, pigs, laying hens or broiler chickens the listlessness and vacant stares of the animals is unforgettable. Cattle are on a diet that violates their digestive system. 90% of the antibiotics issued in this country go into these supermarket supported factories. Animal manure which has the central role in regenerative agriculture builds up and eventually pollutes the waterways and ensure that you breathe in faecal dust.

All the animal protein needed in this country could be produced off multi species pastures with the biggest area being the sugarcane fields of KZN and Mpumalanga. Imagine no sugar and how that would lead us from being the third most obese country in the world to one of the healthiest. Our meat would also have the Omega 3’s and 6’s in balance and as long as the animals are managed in the Alan Savory inspired high density grazing method we would be sequestering gigatons of Carbon. Here is is how our tiny operation sequesters Carbon. More on how organics can feed the world is here.

If all this beef chat bores you then skip toward the end of the first video where the talking stops.

First the Limousin is the best bull to use for increasing your profitability. Put another way if you keep your expense the same by keeping your cow (who is adapted to your farm) you will increase your income if her calf was sired by a Limousin bull because the calf will be heavier, at weaning, than if sired by a bull of another breed. 85% of Limousin’s have a genetic mutation that causes double the number of muscle fibres. This enables a small calf at birth but a muscled one at weaning time.

Second, I am deboning a forequarter (weighing 105kgs) of a 400kg carcass. Normal confinement/grainfed/feedlot beef carcasses weigh around 250kgs. Limousin is a slow maturing breed which means they take a long time to get fat, but because they have the muscle this does not matter as in the butchery it takes equally long to debone a 250kg or 400kg carcass so your income is obviously greater. Also by the time the Limousin is fat on grass it is 3 to 4 years old which ensures flavour. The confinement beef is less than 12 months old which is why basting of the burgers and all the steak sauces are so important because the beef has no flavour, except that of maize/antibiotics/growth hormones/asthma drugs that it was raised on.

Third the Limousin has the highest dressing out % of any of the beef breeds. % of carcass as that of live weight. This is the most important metric for me, the farmer/butcher. Same effort for more meat.

In my case having an animal on the farm for a long time is no problem as my production costs are very low. The sun grows my cattle feed for free, the sun powers the electric fence behind which they are moved twice a day and I have one labourer for 350 cattle. Compare this to the cost of urea, maize, antibiotics, enzymes, anti acid medication, asthma drugs etc etc

Like all the other videos, this one is unedited and the filming was done by Mbhekiseni who is being trained up to be Spencer’s right hand.

Angus

21 June 2016

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