Products

  • Prosciutto – Air dried ham
  • Coppa – Air dried pork neck
  • Bresaola – Beef cured with red wine and spices
  • Lomo – Smoked pork loin with paprika
  • Smoked Ham – Air dried pork leg, lightly smoked
  • Pancetta – Air dried pork belly rubbed with spices
  • Lardons – Chopped pancetta
  • Bacon – Real air dried loin bacon rubbed with rosemary and thyme
  • Oak Smoked Honey Bacon
  • Smoked Streaky Bacon
  • Pastrami
  • Guanciale – A bacon made from pork cheek
  • Nduja – Very spicy spreadable salami
  • Chorizo – Spicy salami with garlic and sherry
  • Salami – We make a variety including plain, fennel and vino, truffle and whisky
  • Salsiccia – Fresh sausage with red wine and fennel
  • Toulouse – Fresh sausage with nutmeg
  • Rustic Pork Banger – No Preservatives
  • Venison Carpaccio – Cured loin with red wine and spices
  • Cider and Ginger Cooked Ham
  • Duck Prosciutto
  • Cured Pork Fillet

21 Responses to Products

  1. Lorna says:

    So sorry! Just checked your product list and there it is!
    and its Bresaola!

  2. Caylee says:

    I need 11 out of the 12 products on that list.

    (I can’t eat game).

  3. Ernst says:

    Do you do courses on meat curing for foodloving professional people from up North?

  4. Hi
    I think your Coppa is delicious. I have a tea garden and would like to add it to the menu. Where in Gauteng could I buy your meats at wholesale prices or can we order directs from you.
    Thanks
    Linda
    Random Harvest Nursery

  5. Wayne says:

    Hi Richard,

    My wife and I follow a very strict diet and avoid all sugar/additives – can you advise if your Real Bacon has any sugar used in the curing process?

    Wayne

  6. robbi says:

    Hello there, Looking through your page has made me VERY HAPPY indeed. I am keen to speak to you more about getting regular meats in our stores.

    At your convenience, please let me know the best way to get in touch.
    Keen to hear back,

    Thanks,

  7. Jane says:

    Hi,
    I have been faithfully buying your gorgeous products as I am committed to no preservatives/ additives etc but I have recently found that your prosciutto at least contains nitrates. Is there no way of avoiding this? Clearly I didn’t read the ingredients list properly!
    Thanks.

    • Hi Jane, there is no way to safely cure the meat without the nitrites. I would end up throwing away half the meat due to spoilage and you would be at risk of botulism or salmonella poisoning. You may find the latest research on nitrates interesting however as they are only carcinogenic when heated to very high temperatures. You are also ingesting a far higher amount of nitrates from celery, spinach and green leafy vegetables than any cured meats. I have a post on nitrates on this blog. Hope this helps and thank you for your comment and customer support even if you choose not to purchase in future.

  8. Sharon Kruyer says:

    Hi Richard, is the pork banger pure pork or does it have cereal, banters can’t and don’t want that. Just pure sausage, pure pork fat. Also, if so, as I am in Milnerton, could I come to Killarney Gardens and purchase direct?

    Thanks

  9. veena says:

    Does your dry cured pancetta need to be cooked?

  10. Joanne says:

    Hi- your pork cracking is amazing, can I order this from Wild Organics, or elsewhere?
    Jo

  11. Ant Smith says:

    Hi Richard

    I am keen to try my hand a black forest ham / parma ham. I cannot seem to find cure #2 anywhere in Cape Town. Any recommendations where I could source this?

  12. Becky says:

    Hello! Where can I find your guanciale in Jozi? Thanks.

  13. Resh says:

    Hi Richard

    i am also keen to get my hands on some parma ham. Where can I find this some in the Joburg area?

  14. Mantis Shabane says:

    Hi Richard,

    Do you by any chance have wild boar or means of getting it?

    From; Culinary Arts Student with an important assignment.

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