17 June – Roast Suckling Pig Lunch

In celebration of Wickedfood Earth Farm’s new Kolbroek breeding programme and this Slow Food Ark of Taste product, Wickedfood Earth Country Cooking School will be hosting a lunch bridging together 2 generations of our breeding programme. This 4-course meal, prepared by the cooking school, will include a selection of cured meats from the last of our slaughtered older sows, to wood roasted suckling pig, accompanied by farm grown winter crops including blue sweet potato and Flat White Boer Pumpkin, also a Slow Food Ark of Taste product.

Wickedfood Earth Farm is in the process of resurrecting its free-range pig breeding programme. We have kept 4 of our best breeding sows that we think represent the Kolbroek  Slow Food Ark of Taste breed, from our previous programme. We are hoping to impregnate 2 sows now, and 2 sows in July for the Xmas demand for suckling pig. At this stage we are going to stay small, selling off all the young boars as suckling pig at around 12kg (±3 months), growing half the sows for ±6 months for fresh meat and the remainder for ±12-18 months for curing (and if good enough, for breeding).

Since 2012 we have bred over 300 pigs in a totally free-range system. The programme was temporarily halted in 2016, when we just went down to a small nucleus breeding group for our own consumption and for training. Click here for more on our pig project.

Menu:

Starters– a selection of mezzes made from farm grown vegetables, and homemade bread;

First course – charcuterie, including farm made pâtés and terrines, salami and coppa made form veld-raised pork from Wickedfood Earth Farm, and hot smoked country ham with a delicious home-made mayonnaise sauce;

Main course – slow wood roasted suckling pig accompanied by a good selection of locally grown winter vegetables including a tasting of our first blue sweet potatoes and Flat White Boer Pumpkin;

Dessert – Hearty baked winter pudding, including the past season’s preserved fruit with local double cream.

All the produce for this event will  showcase the fantastic flavour of Wickedfood Earth Country Cooking School’s locally, organically grown fruit, farm made preserves and veld raised meat.

Wickedfood Earth Farm is proud to be a member of Slow Food Chefs’ Alliance, South Africa. The Alliance is an international network of chefs who are committed to promoting small-scale, locally produced “good, clean and fair” foods, safeguarding agricultural biodiversity at risk of extinction and giving visibility and the proper value to their supplying producers. www.slowfoodfoundation.com/alliance.

WhereWickedfood Earth Farm Country Cooking School, Hekpoort, ±70km from Fourways;

WhenSunday 17 June from 12:00;

To bookcontact Cilla – 076 236-2345 or cilla@wickedfood.co.za

CostR350pp, booking essential, limited space. Please note we are not licensed so you are welcome to bring your own drinks and ice.

Space for the Wickedfood Earth Country Cooking School Suckling pig lunch is limited to a maximum of 30, so book early to avoid disappointment. Guests will have a choice of sitting at the Cooking School’s magnificent communal long table, or for parties of 4, 6, 8 or 10 at their own tables (with enough lead-in time, we can re-create this event for your exclusive group). Up-front booking essential, no booking confirmed without payment in full, no refunds, no children under 16 (terms and conditions apply).

All those attending will also be eligible to purchase a special meat box, at reduced rates, representing a cross section of our product.

Up-front booking essential, no booking confirmed without payment in full, no refunds, no children under 16 (terms and conditions apply). For your own protection, access to the property is only granted to those people with bookings.