Our meat

Click here for details of products available for this month

We sell a wide variety of produce grown and produced at Wickedfood Earth, on an ad hoc basis. All produce must be pre-ordered for collection, by prior arrangement, at Wickedfood Cooking School in Sunninghill, or at Wickedfood Earth in Hekpoort.

We prepare a variety of delicious fresh and cured meat products from our renowned coppa, pancetta, and cured loin, to our all-pork sausage – Italian style, breakfast and chourizo, smoked kassler chops, and a selection of fresh meat cuts including pork, lamb, chicken and venison. We flash freeze and vacuum seal all our meat to lock in freshness at its peak.

All our products are:

  • Farm made using traditional recipes and artisanal techniques;
  • Pesticide free;
  • Organically grown;
  • All our meat products are:
    • Veld reared and finished;
    • Growth-hormone and antibiotic free;
    • No animal or fish bi-products in the feed;
    • Cereal and gluten free;
    • Nitrite/nitrate free;

Our animals, including our pigs, live outdoors and are not confined in small cages or overcrowded barns. In addition to being able to forage in large camps, we supplement our pigs’ diet with fresh vegetable offcuts supplied by the various packing houses in our area.

We do not use routine antibiotics and growth hormones or stimulants. Due to our natural farming practises, our animals take on average, twice as long to reach maturity as factory-farmed animals. This means that the muscles of the animals get to work, which ensures added flavour. It does also however mean that the meat quite often benefits from being cooked at lower temperatures for longer periods.

The meat has exquisite flavour and colour, and superior texture. For us the less seasoning, the better the flavour of the meat (please do not cover the meat in one of those bottled sticky sweet sauces/marinades). We usually just add a sprinkling of salt, and sometimes a few chopped fresh herbs. It is critical to ensure that the meat is not overcooked – medium rare, ±65°C is perfect, and allow to rest after cooking. This allows the juices to be absorbed back into the meat as well is allowing the meat fibers time to relax.

Meat currently available through our online order scheme includes:

Click here for details of products available for this month

 

 

 

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