Newsletter October 2016

Believe it or not, at Wickedfood Earth Farm, we are already planning for Christmas. We are starting to cure hams, and will be offering very limited hand-crafted hams for this festive season. Each ham is individually cured, dependent on its weight, using time-honoured, artisanal practises.

The product range of our online shop continues to grow. Over the past month we have added a selection of veld raised beef cuts, pork bulk packs, different salamis, 5 different lamb sausages, and our delicious 100% pure veld raised meat 150g burger patties. Order on-line for collection at Sunninghill or come to our pop-up Deli at Wickedfood Earth Farm this Saturday, 8 October.

Any orders over R1 000 placed for collection this Saturday will receive a R200 voucher towards their next online purchase (not valid for our pork packs which are already discounted).

This week we will once again be slaughtering an ox. We Dry-age the carcasses in a controlled environment for a minimum of 2 weeks and up to 4 weeks for added flavour. This beef will be offered for sale from the end of October.

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

Any orders over R1 000 placed for collection this Saturday will receive a R200 voucher towards their next online purchase (not valid for our pork packs which are already discounted)

This coming Saturday, 8 October, we will once again be preparing product for drop off at Wickedfood Cooking School Sunninghill, or collection at Wickedfood Earth Farm (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

  • Salami – At Wickedfood Earth we believe we have produced a salami to be proud of – matured slowly for around 6 weeks in our drying fridges to concentrate the fabulous flavour of our veld raised meat. We produce two very different salamis:
    • Large salami – perfect for sandwiches, salads or pizza toppings, packaged whole, halved or sliced;
    • Hand crafted smaller salami – made in natural casings, packaged in 250g @ R70 each .
  • Cabanossi -  A classic Polish style dried sausage, similar to salami, made with a blend of veld raised pork and beef, finely ground, a perfect snack;
  • 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.
  • Pork packs - (delivery ±10 working days – all meat portioned, vacuum packed, labelled and flash frozen to lock in flavour);
    • 20kg of pork pack @ R70/kg = R1 400 made up as follows (individual weights approximate, balance made up with sausage/mince) - ±3kg shoulder, ±2,5kg neck, 3kg chops (packed 2 per packet), ±2,5kg belly, 500g fillet, ±3,5kg leg roasts, 1kg  ribs, ±2kg soup bones, 2 x 500g hocks (4).
    • 32kg of pork bulk packs @ R60/kg = R1 920 made up as follows (individual weights approximate, balance made up with sausage/mince) - ±3kg x 2 shoulder, ±2,5kg neck, 5kg chops (packed 2 per packet), 2 x ±2kg belly, 500g fillet, 2 x ±3,5kg leg roasts, 1kg ribs, ±2kg soup bones, 2 x 500g hocks, and 3kg pork sausage (4).

 

 Xmas hams

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 practises. 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.

 

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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