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April 19, 2024

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A foodie getaway in the countryside

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Featured Year-end function | Johannesburg cooking school

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salt sugar smoke

Pork Pork Chops Recipes

Pork chops with spicy Adobo Mexican paste

Adobo is a Mexican paste made from dried chillies, herbs and vinegar. There are many versions of Adobo with added cloves and bitter orange juice...

Wickedfood Chef / February 18, 2014

Cookbook Reviews Sauses, Dips & Preserves

Salt Sugar Smoke

“I am a home cook,” writes Diana Henry, and this is the approach she takes in Salt Sugar Smoke. “I have done everything in this...

Wickedfood Chef / February 18, 2014

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wickedfoodearth

Following on the success of our first Charcuterie

Following on the success of our first Charcuterie workshop at our teaching kitchen in Gauteng this year, our second Workshop is on Beef, at the end of May. For detailed information on what we'll be covering, see our website:
https://wickedfoodearth.co.za/beef-charcuterie-workshop/

#beefcharcuterie #wickedfoodearthcountrycookingschool #charcuterie #charcuteria #charcuterieworkshop #charcuterieworkshops #curedbeef

Wickedfood Earth Farm Newsletter for the week of 1

Wickedfood Earth Farm Newsletter for the week of 17 April.
Updates on Charcuterie Workshops;
Sunday lunches for the next 2 months;
Farm produce available for this week, delivered into Lonehill and collection off the farm.

https://9sa2e.r.bh.d.sendibt3.com/mk/mr/sh/SMJz0ACyFvfrdjnH4flZh4U8eoUf/uY3SxKlTg9Oj

Stir fried pork fillet with pantry vegetables in a

Stir fried pork fillet with pantry vegetables in a bone broth.
Just another midweek dinner. On the table in under 30 minutes. Whenever we slaughter the head, trotters and bones go into the Stockport to simmer slowly, extracting all the goodness. We then boil it down and freeze it in 125ml blocks to add to stews and soups.

#stirfriedpork
#bonebroth
#weeknightdinner
#30minutemeals
#nosetotailcooking
#wickedfoodearthcountrycookingschool

Charcuterie 3-day Workshop in Gauteng. We've just

Charcuterie 3-day Workshop in Gauteng.
We've just had a last minute cancellation for our Charcuterie workshop next Weekend, so have 2 spaces available. See booking details on image.

#charcuterie
#charcuterieworkshop
#charcuterieworkshops
#curingmeat
#curingpork
#artisanbutchery

"..... 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.

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