Roast Suckling Pig Lunch

March 27th, 2018

17 June – Roast Suckling Pig Lunch

In celebration of Wickedfood Earth Farm’s new Kolbroek breeding programme and this Slow Food Ark of Taste product, Wickedfood Earth Country Cooking School will be hosting a lunch bridging together 2 generations of our breeding programme. This 4-course meal, prepared by the cooking school, will include a selection of cured meats from the last of our slaughtered older sows, to wood roasted suckling pig, accompanied by farm grown winter crops including blue sweet potato and Flat White Boer Pumpkin, also a Slow Food Ark of Taste product.

Wickedfood Earth Farm is in the process of resurrecting its free-range pig breeding programme. We have kept 4 of our best breeding sows that we think represent the Kolbroek  Slow Food Ark of Taste breed, from our previous programme. We are hoping to impregnate 2 sows now, and 2 sows in July for the Xmas demand for suckling pig. At this stage we are going to stay small, selling off all the young boars as suckling pig at around 12kg (±3 months), growing half the sows for ±6 months for fresh meat and the remainder for ±12-18 months for curing (and if good enough, for breeding).

Since 2012 we have bred over 300 pigs in a totally free-range system. The programme was temporarily halted in 2016, when we just went down to a small nucleus breeding group for our own consumption and for training. Click here for more on our pig project.


Starters– a selection of mezzes made from farm grown vegetables, and homemade bread;

First course – charcuterie, including farm made pâtés and terrines, salami and coppa made form veld-raised pork from Wickedfood Earth Farm, and hot smoked country ham with a delicious home-made mayonnaise sauce;

Main course – slow wood roasted suckling pig accompanied by a good selection of locally grown winter vegetables including a tasting of our first blue sweet potatoes and Flat White Boer Pumpkin;

Dessert – Hearty baked winter pudding, including the past season’s preserved fruit with local double cream.

All the produce for this event will  showcase the fantastic flavour of Wickedfood Earth Country Cooking School’s locally, organically grown fruit, farm made preserves and veld raised meat.

Wickedfood Earth Farm is proud to be a member of Slow Food Chefs’ Alliance, South Africa. The Alliance is an international network of chefs who are committed to promoting small-scale, locally produced “good, clean and fair” foods, safeguarding agricultural biodiversity at risk of extinction and giving visibility and the proper value to their supplying producers.

WhereWickedfood Earth Farm Country Cooking School, Hekpoort, ±70km from Fourways;

WhenSunday 17 June from 12:00;

To bookcontact Cilla – 076 236-2345 or

CostR350pp, booking essential, limited space. Please note we are not licensed so you are welcome to bring your own drinks and ice.

Space for the Wickedfood Earth Country Cooking School Suckling pig lunch is limited to a maximum of 30, so book early to avoid disappointment. Guests will have a choice of sitting at the Cooking School’s magnificent communal long table, or for parties of 4, 6, 8 or 10 at their own tables (with enough lead-in time, we can re-create this event for your exclusive group). Up-front booking essential, no booking confirmed without payment in full, no refunds, no children under 16 (terms and conditions apply).

All those attending will also be eligible to purchase a special meat box, at reduced rates, representing a cross section of our product.

Up-front booking essential, no booking confirmed without payment in full, no refunds, no children under 16 (terms and conditions apply). For your own protection, access to the property is only granted to those people with bookings.

A taste of veld raised pork

April 30th, 2013

Most pigs and chickens, more than any other animals, are raised in large overcrowded farm factories, pumped full of growth hormones and antibiotics, to grow faster.  Fortunately there are alternatives. For the past two years Wickedfood  Earth has been farming with totally free-range pigs.  Our pigs live in large low-density outdoor camps where they are encouraged to forage.  They never receive growth hormones and are only treated with antibiotics if sick.  They grow much slower than factory-raised pork, and the taste is in the meat.

From time to time Wickedfood Cooking School runs special  5-course dinner events.  In collaboration with Wickedfood  Earth we are once again going to be running a series of taste experiences over the next few months.  The first event is  A taste of veld raised pork

For our first special  5-course dinner event at Wickedfood Cooking School, Sunninghill, you not only get to taste this great pork, we will be sharing the secrets of how to best prepare the different parts of the pig.  This will be an interactive sit-down dinner as opposed to a hands-on cooking class.  At the end of the evening, we will also have limited cuts of pork for sale.

When: Coming soon, contact the school for more details.

Where: Wickedfood Cooking School, Sunninghill

Cost: R250pp (drinks not supplied, please bring your own)

To Book or for more information: Tel: 076 236 2345

Hunting for pigs

April 27th, 2010

Farming communities are generally incredibly generous, helping each other out whenever the need arises.  They can however also be very secretive.

At Wickedfood Earth we are continually looking for indigenous breeds of animals to farm with, as we believe these animals can survive best in the natural environment.  We heard a rumour that there were some European wild boar in the area, the granddaddy of all domestic pigs. The first time we heard the rumour was via the local security expert,  but he could not or would not give us any further information apart from saying that he had tasted it and it was delicious.

A sounder of free range wild boar

A few weeks later, while dealing with some rather bothersome municipal matters related to the incompetence of the local municipal officials I came across charming Elsabé, who at that time was our local ratepayers association representative.  In passing we started talking about my favourite subject, food, and she mentioned that she was a chef and butcher, and that a large proportion of their diet consisted of animals that lived freely on their property.

After a stress free natural life pig was dispatched humanely, single bullet through the brain

As she was in contact with many of the ratepayers in the area I asked her if she knew anybody who had wild boar.  To my great surprise I discovered that was in fact on their farm that this sounders(group) of wild boar lived. I mentioned to her that I would be looking for breeding stock to start my own sounder, and left it at that.

European wild boar

Skinning the wild boar

A few weeks later out of the blue, I received a phone call from Louis, Elsabé’s husband, asking if I would like a pig – of course.  We made an appointment for the next morning to meet and have a look at the pigs.

Patrick, the Wickedfood Earth site manager, dressed up in his nines  for the outing. When we arrived, we started looking for the pigs, remember that they are free range and have the run of the 20 hectare property. After an hour of zigzagging the property, we found them in a rather dense gully.

As I wanted to get a photograph, Louis suggested that I go to the end of the gully and they would herd them down. I positioned myself, eye glued to the viewfinder, oblivious of everything around me, waiting for that perfect shot.  The next minute an almighty shot rang out.

I looked up in surprise, and I’m sure also fear.

“There’s your pig” said Louis, matter of fact.  So much for my breeding stock.

After a stress-free natural life the 9 month, 24kg pig had been dispatched in the most humane way feasible, with a single bullet through the brain.

Elsabé, Louis and Bradley breaking down the carcass of the wild boar

Shock over, the pig was skinned and disembowelled – poor Patrick managing to puncture the bladder as he removed the intestines and getting sprayed with urine – it took me three days to get used to the smell!

Patrick claimed the head and lungs, while I took home the heart, liver and kidneys. The rest of the carcass all 12kg got hung in the cold room.

The following day Elsabé kindly gave myself and Bradley, my chef son, a lesson in breaking up a carcass with only a knife and hand saw.