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April 16, 2024

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A foodie getaway in the countryside

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Golden Mile Food Centre

Asian food trends Food Travel

Singapore hawker food centres

Singapore is a city at the crossroads of the spice route. With a vibrant mix of Chinese, Indians, Malays and a smattering of Europeans it...

Wickedfood Chef / April 19, 2009

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"..... What time's this milk-bar opening, mom?..."

"..... What time's this milk-bar opening, mom?..."
Two week old 3-way crosses - Duroc/Kolbroek/European boar.
Bacon seeds will be available from end May. R800 each in Gauteng. To reserve, email: earth@wickedfood.co.za

#baconseeds

Affal Frikadelle Slaughtering your own pig means y

Affal Frikadelle
Slaughtering your own pig means you get to experience the true meaning of nose
-to-tail eating. One of the best dishes to make with the internal organs is affal frikadelle or as the British call them Faggots. Faggots are a traditional savoury meatball, often wrapped in net-fat, much loved throughout the Midlands and Wales. At Wickedfood Earth Farm we love making them to use the offal from a pig (kidneys, heart, liver and lungs) – minced and well-seasoned. They’re delicious fried with onion and served with mashed potato. What's your favourite Affal Frikadelle recipe. We'll share ours in the comments.

#faggots #offal #affal #frikadelle #nosetotail #nosetotaileating #nosetotailcooking #SustainableMeat

Over the last few weeks I’ve been curious to und

Over the last few weeks I’ve been curious to understand how people get to a sales price when selling piglets. How many of you really bother to work out the true costing for a 60 day old piglet when setting a price? For those interested, here are a few factors to consider:

Parameters – let’s take it that you are running one boar and one sow, averaging 8 piglets per farrowing and 1,5 farrowing is per year = 12 piglets per year. Let’s also take it that you are running the pigs on pasture and can therefore get away with 50% less feed then in an intensive operation. As with all farming, it’s a balance of scale.

Feed – for good quality, the feed bill will come in at ±R2 900 per year = ±R240 per piglet at 60 days.

Labour – how many people actually factor in labour costs (even if you are doing the work yourself)? At the minimum wage, working 30 minutes a day on pigs you are still sitting with a labour cost of ±R5 500 per year = ±R455 per piglet.

Mark-up – surely we are all in business to make a profit. If not, what's the point? A fair mark up would be 35%. So R240+R455 = R695 x 1.35 = R938.

Conclusion – For any piglets at 60 days been sold for under ±R900, the farmer either has a larger operation, such as we do at Wickedfood Earth Farm, or is drastically cutting corners somewhere, which will have a direct long-term effect on the quality of the pigs. The bottom line, know your farmer when buying pigs. Even with our operation we can not drop below R800 per piglet.

For more information on the piglets we currently have for sale, email: earth@wickedfood.co.za

#freerangepigs #freerangepigfarming #freerangepigsarehappypigs #pasturedpigs #pasturedpork

In Hekpoort Gauteng we had our first light frost o

In Hekpoort Gauteng we had our first light frost on Friday morning at #wickedfoodearth killing off the marrows and pumpkin plants. Winter is definitely fast approaching.

Charcuterie Workshops around South Africa There's

Charcuterie Workshops around South Africa
There's a definite chill in the air and the hunting season is already open. For us at Wickedfood Earth Farm it means Charcuterie Workshops. For the past few years, over winter, we have taken our workshops on the road, visiting smaller towns and farming communities, and sharing our knowledge. Our plans are as follows:
Early June - Northern Cape from Upington to Calvinia;
Mid June - Stanford, this year we're planning 3 very different workshops over 10 days;
Early July - Garden Route, Eastern Cape and Karoo:
End July - Mpumalanga and Limpopo;
Mid August - KZN
Should you wish to attend one of these workshops or have a venue to host, please email earth@wickedfood.co.za.
Please also share this post, Thank you.

The Wickedfood Earth Farm Newsletter for April, en

The Wickedfood Earth Farm Newsletter for April, enjoy.

https://9sa2e.r.ag.d.sendibm3.com/mk/mr/sh/SMJz09SDriOHVCv8bCaSTSzbIgzd/36hQU2gErbAW

We ran our second free-range Pig Husbandry worksho

We ran our second free-range Pig Husbandry workshop for the year this past weekend, and pleased to say were not interrupted by the rain. On Saturday we slaughtered, scraped and prepared a pig for butchery. The rest of the day was spent on a guided tour of the farm and discussion of how we run a free-rang pig breeding and small-scale pork production facility. This included camp construction, fencing, establishing pasture, health issues and breeding.
Sunday was spent in the butchery, with a hands-on demonstration on how identify and breaking down the carcass, and make sausage.
Due to demand from around the country we are planning to run a series of these workshops around South Africa when we do our annual Charcuterie roadshow from May to October. Should you be keen on joining or know of a possible venue, please email me earth@wickedfood.co.za

https://wickedfoodearth.co.za/free-range-pig-husbandry-and-processing-workshop/

#sustainablefood
#sustainablefarming
#pasturedpigs
#freerangepigs
#pasturedpork
#pigfarming
#pastureraisedpigs
#artisanbutchery
#pigbutchering

After the driest summer we’ve ever had and so ma

After the driest summer we’ve ever had and so many promises of rain the rains have finally arrived. Wishing all our friends and followers around South Africa a safe few days ahead.
#summerrain
#clouds

Pig husbandry workshop. Day one of our pig husban

Pig husbandry workshop.
Day one of our pig husbandry workshop done and dusted. Day started with a hands on demonstration of slaughter and preparing the carcass for butchering.
Tomorrow it’s butchering.

#pighusbandry
#pigslaughter
#freerangepigs
#wickedfoodworkshops

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