Newsletter November 2016

Under 2 months to Christmas. At Wickedfood Earth Farm we have started to cure hams from 2,5kg to ±6 kg. A very limited number of both hot and cold smoked hand-crafted hams are still available. We will also be offering specially prepared pork loins, both on and off the bone at around 4kg each, great on the braai or roast in the oven for Xmas.

Our online shop continues to grow. Order on-line today, Wednesday 2 November, for a 10% discount, for collection this Saturday at Wickedfood Sunninghill, or next Saturday, 12 November at our pop-up Deli at Wickedfood Earth Farm.

To receive a 10% discount on your online purchase (R200 or more) at checkout simply quote your voucher code 632-293-619 (not valid for our pork packs which are already discounted).

The past month saw us add a beef hind quarter as well as a whole ox to our online shop product list. This means we now have plenty of veld raised beef steak, both on and off the bone, as well as some great roasts, stew, mince, dry wors and biltong. We Dry-aged the carcasse in a controlled environment for 4 weeks for added flavour.

Other products include different salamis, 5 different lamb sausages, and our delicious 100% pure veld raised meat 150g burger patties.

If you or your company has not yet finalised plans for an end-of-year function, Wickedfood can offer you some exciting options. At both Wickedfood Cooking School in Sunninghill, and Wickedfood Earth Country Cooking School, we offer a selection of function possibilities for end-of-year events. Don’t leave it too late though, dates are filling up fast.

 

Online Shop and Pop-up deli

What people are saying about our product. “I’ve just placed an order online for biltong (yours is the absolute best ever!)… so is your dried wors …”

To receive a 10% discount on your online purchase (R200 or more) at checkout simply quote your voucher code 632-293-619 (not valid for our pork packs which are already discounted).

This coming Saturday, 5 November, we will once again have product for drop off at Wickedfood Cooking School Sunninghill, or collection at Wickedfood Earth Farm next Saturday, 12 November (from 09h00 to 11h00), where we will also be holding a fresh food market. We are preparing a variety of delicious fresh and cured meat products, and preserves, from our renowned sliced smoked ham, coppa and smoked bacon, to our different sausages and boerewors, and selection of fresh pork cuts. We flash freeze and vacuum seal all our meat to lock in freshness at its peak.

In addition, at Wickedfood Earth Farm we will also be selling a selection of fresh pork, beef and lamb cuts, as well as slicing a selection of cured cold meats.

New products

  • Beef – We butcher and package all our meat in-house, which ensures complete tractability from veld to table. We flash freeze and vacuum seal our meat to lock in freshness at its peak. On top of this our meat is on average between 15% and 40% below the cost of comparative cuts found on leading supermarket shelves. More….
  • Bone Broth – linked to curing digestive problems, infectious diseases, autoimmune disorders and many other chronic ailments. At Wickedfood Earth Farm we make bone broth from veld raised meat bones, organically grown vegetables and fresh herbs.
  • Biltong and Droewors - the best veld raised meat, and heritage family recipes handed down from our grandparents, with no added artificial flavour or MSG – truly as Grandma made.
  • Hamburger patties -   an all meat 150g hamburger patty made from 100% veld raised meat. Through a special grind we have managed to produce a patty that stays moist when cooking, and stays together. We do not use flavour enhancers, MSG, preservatives or cereal. Defrost, pan-fry, grill or braai;
  • Lamb sausage - a thin sausage, recipes inspired from around the Mediterranean, as well as one of our own blends. Flavours include  Sosati, North African, Middle Eastern, Kafta, and Lamb and mint;
  • Pork ribs -  Pre-cooked and marinated in our special peach BBQ sauce, just defrost and finish on the braai.

 

 Xmas hams and roasts

Booking essential, only limited stock left. Wickedfood Earth Farm is once again offering very limited hand-crafted hams for Christmas. Each ham is individually cured, dependent on its weight, using time-honored, artisanal practices. All our hams are selected from our own pigs. We do not use preservatives, or liquid smoke. Once cured, our hams are vacuum packed and flash frozen to lock in flavour, perfect for a hot Xmas day. (Book now to avoid disappointment for delivery early December – contact me asap to place an order together with approximate size. Pre-ordering essential – click here to order):

 

  • Brined ham (gammon) –  A pork leg that has been cured in a salt/sugar brine solution, cold smoked and then cured further. This ham first needs to be boiled, before it is brushed with a glaze and then roasted in the oven. Our brined uncooked hams are between 3,5 and 8kg each, at R170/kg;
  • Hot smoked cured ham –  Cured in a brine, as above, and then hot smoked. They are already cooked, and are delicious served cold, with either a mustard sauce, sweet pickle or marjoram salsa. These hot smoked hams are between ±1,5kg and ±4,5kg, at R180/kg.
  • Pork roasts – We have some great Xmas options for you. As with our hams we use time-honored, artisanal practices of brining to get the best flavour out of there cuts. In addition we will give you easy fool-proof recipes to roast in the oven or outside on a kettle braai, to ensure that your Xmas meal will be one to remember. Cuts include:
    • Pork neck – one of the juiciest cuts of meat ±3kg @ R90/kg. will easily feed  8 to 10 people;
    • Loin on the bone – with the spine bone removed for easy carving – from ±3,5 to 4 kg @ R90/kg;
    • Loin off the bone – with no bone, great to carve like a ham or roast – ±3kg @ R120/kg

 

 

End-of-year functions

At both Wickedfood Cooking School in Sunninghill, and Wickedfood Earth Country Cooking School, we offer a selection of function possibilities for end-of-year events. Don’t leave it too late though, dates are filling up fast. We work together with our clients to develop specialised events to suit both the occasion and their budgets. Whether it’s a team building cooking class, corporate function, spit braai or exclusive gourmet country meals, over the last 15 years, we have been tailor-making food-related end-of-year functions for our clients. For more information contact Cilla on 079 435-9298 or cilla@wickedfood.co.za

Without the generous support of our corporate clients and cooking workshops, the Wickedfood Earth Farm projects would not be viable. It is through these corporate events and workshops that we are able to generate funds for the on-going research work and food-related training that we do.

For more information contact Cilla on 079 435-9298 or cilla@wickedfood.co.za

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