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.

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

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.

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.

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.

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.

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.

Brined and then double smoked.

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.