Spier Wine Farm

Latest product – The label says it all

The photos below show you how two cute twins enjoy their uncle’s pork broth. Their father was cute when he was their age.

The photo below shows the old logo flanked by the new logo. A huge thanks to Suzie, Annebelle and Eddie for creating the new logo.

As with our beef broth this is cooked at 85 Celsius for 44 hours. The pigs are raised on our farm. The butchery is on our farm.

Angus
27 October 2018

Our latest product – Hydrolysed Beef Collagen

Phello is holding our latest product. It is the first product that we are selling that does not come from the farm.

For many reasons the nutritional content of our foods have declined over time and so we need supplements. I am not a dietitian but logic tells me that you need to rebuild your body all the time and the mechanism through which your body does that is though proteins which are built from amino acids. Hydrolysed beef collagen is packed with these building blocks.

 

  • Collagen is the most abundant protein in the body, and gives structure to your skin, bones, muscles, and all other connective tissue.
  • Your body produces less of it as you get older, which results in fine lines and wrinkles.
  • Taking collagen orally can improve skin elasticity, reduce wrinkles, and increase skin moisture.

 

We have chosen to pack in glass as we cannot find biodegradable plastic…yet. We recommend a retail selling price of R600 per kg. Some collagens are retailing at R2,000 per kg. It is exactly the same product.

We have chosen the hydrolysed version as this is quickly absorbed into the body.

As you can see our product comes from Brazil. We have all the documentation to prove the chemical analysis. Please email here if you want to see it.

Angus

29 July 2018

 

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

 

 

 

 

 

 

1 2 3 22  Scroll to top