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.


15 June 2018







The taste of terroir this weekend. An ox braai at Spier on the 31st.


Terroir is a term that has become as meaningless as free range and sustainable and natural and organic. It is supposed to encapsulate the unique aspects of what happens in a place over a period of time, at least a year. It is mostly weather related but there are many other factors that go into creating that sense of place.

The true terroir of our farm is in our beef as they graze everywhere (even at specific times managed in a very specific way in our vineyards) and throughout the seasons. They are on the farm for a minimum of a year before they are slaughtered. The minerality of our soil is expressed in their meat through their only source of food, namely the  grasses and legumes that grow on the farm.

This Saturday we, my grass fed beef colleagues from Boschendal and I, are teaming up to give you the true taste of terroir from our respective farms. We are going to spit roast two forequarters, one from each of our farms. Above is photo taken of their half ox braai they had on National Braai day on the 24th of September. Mark Muncer, their butchery and grass fed beef expert, is attending to the meat on the spit that he designed. 16 hours on the coals.

You can start eating at 9am and I hope you come hungry and have stamina as the market only finishes at 2pm and we don’t want to take any meat back home. My beef is also the only official Carbon negative beef in the country so you can feel extra good about eating it. Saturday is the launch of the Spier Market that will be held every Saturday. Details below of what you can expect at my stall.


Spencer is holding the forequarter we are going to braai. This was taken at the beginning of the 2 week dry ageing process. All our meat is dry aged at 0.3 Celsius before we touch it with a knife. The forequarter weighed 106kgs when he was trying to get his arms around it. Spencer is just one of the benefits you get for free with our beef.


The ox that Spencer was trying to come to grips with was half Limousin. This is a French cattle breed that has the highest dressing out percentage (carcass as a % of live weight) amongst cattle breeds. As a butcher/farmer this is a very important metric for me. The folk at Boschendal have realised that they want higher dressing out percentages and last week introduced Limousin and Brahman bulls into their Angus herd as the pure Angus cattle cannot compete with these crosses. The Limousin’s are the light brown guys with the big backsides and the Brahmans are the grey guys saving themselves for mating season.


Of course if you want to come and see a proper Limousin bull then you need to come and meet Jeremiah, Spier’s god of fertility.


Another good reason to come to Spier this Saturday is that when the meat becomes too much for you then you can get to try as many breads and pastries as you want in the fabulous new bakery that opened last weekend. It is run by PJ Vadas who managed to get the head baker and head patissier from Ile de Pain in Knysna to show their skills in what is known as the Hoghouse Bakery and Cafe.

At my stall I will be selling eggs from our outdoor hens (we don’t use the meaningless term free range anymore), biltong, droewors, bone broth (the most nutritious product from our farm, click here for more on this elixir), books that have inspired me to farm, t-shirts from the amazing guys at Hemporium and my 2009 Ezibusisweni Straw wine.

Hope to see you there.

Angus and Jeremiah

27 October 2015

2015-10-27 22.13.11

Two opposing views of work in the wine cellar. Sulphur and it’s alternatives. Recovering the lost art of agriculture.

Dear Reader

This past weekend we had the great privilege of having Nicolas Joly visit Spier as part of the Secret Festival.

His 4 hour lecture on Saturday was fascinating and stimulating.

Here are three articles he left with us.

Thanks for reading them. You need to click through twice to see the article.


Clarifications on Work in the Cellar

Recovering the lost art of agriculture – biodynamics

Sulphur and it’s alternatives


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