Latest products – Verhackert/Pork Pate and Salami Sticks

I start with the Verhackert and then go to the salami sticks. We use only the pork raised on the farm and processed in our on farm butchery. Our pigs are not caged. You can read more about our outdoor pig operation here. We also refuse to add cancer inducing nitrates and/or nitrites to any of our products.

 

Not sure why the German speaking folk seem to produce the most delicious pork products (except for salami). Ever since I tasted this spread I have been wanting to make it. Needless to say it has taken a while but as per usual the folk from ALMI, our spice company, put it all together for us. Danke schun Matthias, Carl, Hubert and Jerry.

A closer look at the label which is retail ready.

Phello, Ruvarashe and Loice with a packet of salami sticks on each finger. These are called euroslots and are for the checkout aisle at your friendly local retailer. We are very proud of the fact that none of our products have any nitrates or nitrites added.

Below are some photos of the Verhackert making process but in short salt and spice the cheeks, we leave them for a week, double smoke them, mince them and pack.

Note that unlike the caged version our pork is dark. This is because of the Vitamin D they get from being outside as well as the betacarotenes and chlorophyll from the green grass that they graze on.

The bay tree is from the farm I grew up in KZN. Happily growing here now.

The rosemary is from our garden. The salt we use is from Khoisan. It is the unwashed version (this is critical) and it is one of the major ingredients in our free choice mineral lick.

After the double smoking.

The instructions on the bottle say that this is best enjoyed with some of our soft boiled eggs. More about our outdoor egg operation here. We choose not to have the egg yolk colourant added to our chicken feed. The chlorophyll and beta carotenes in the pastures colour the yolk. Considering that 96% of South Africa’s laying hens are in cages and they have never and will never see grass you understand the need for yolk colourant.

 

Our salami sticks are a little more complicated to make. A key ingredient is the organic red wine from the farm. Our vineyards have been organically certified for 4 years already. No added nitrates or nitrites.

The photo above is of the salami sticks in the fermentation stage which takes two days, immediately after making them. In a warm room. We then smoke them and then they go to the wine cellar for maturation.

The salami matures in the cellar where I made my Ezibusisweni Chenin Blanc as well as the Straw Wine. In fact it is a nursery as wine is made in the vineyard.

There are two ways to get our product. First click on SHOP NOW which is top left and then you get the option of either collecting from our office or the goods being couriered to you. Alternatively click on PRODUCT INFORMATION at the top of this page and then you can see which restaurants and which retail outlets stock out produce.

Angus

15 June 2018

 

 

 

 

 

 

The greatest threat we farmers face is from proposed legislation.

The deadline for submissions to defend our property rights is this coming Friday the 15th of June.

The Institute of Race Relations (IRR) is an advocacy organisation that is pushing a thoughtful, considered, unemotional and rational campaign against the government’s planned expropriation-without-compensation law.

No amount of media spin can deny the fact that this proposed legislation is a disaster. Not only for farming but for everyone as once the government has set the legal precedent of taking without compensation there is nothing to stop them from taking whatever they want of yours.

Please click here to add your voice. It is a very easy process. Interesting reading before adding your name.

I wrote on this issue here, back in February.

City folk must not make the mistake of thinking that this is a rural issue.

Joining the IRR for R100 a month is a good investment in an advocacy organisation that works whilst we go on trying to do our jobs.

Angus

10 June 2018

 

Excellent viticultural course – In Stellenbosch – 15 to 17 June

Georg Meissner is special in the world of viticulture. Not only is steeped in the BioDynamic method, he sits on the research team that compares organic/conventional/BioDynamic in a multi year trial at Geisenheim University in Germany and in addition to that he makes wine from his own vineyard in the Roussillon. He is presenting the 3 day course referred to above. For full details you need to click here Meissner wine growing workshop June 2018

Alternatively click here to email Beatrix who is organising the event.

There are many reasons to consider the BioDynamic method. First and foremost true BioDynamic wines withstand the forces of oxidation (death) for weeks. I recently drank some of Nicolas Joly’s wines that had been open for 4 weeks as per the photo above and they were glorious. No conventionally produced or even organic wine can lay claim to that. The latter wines will go off within days of being opened, tasted and recorked.

Nicolas Joly has written some great articles here on a few subjects, one being the use of sulphur.

Another great writer on the subject in Monty Waldin. Here is an excellent reasoning why this method should be supported.

Angus

3 June 2018

 

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