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.
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.
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.
15 June 2018