This two-day, in-depth workshop provides a complete overview of raising free-range pigs on pasture, from birth through to slaughter, processing, and culinary use. It is designed for farmers, smallholders, chefs, and serious food producers who want practical, field-tested knowledge rooted in South African conditions.

Workshop Structure

Day 1 – Free-range Pig Husbandry (Theory + Practical)
The first day focuses on farming pigs in an outdoor, pasture-based environment. Participants explore the systems, genetics, and decision-making required to run a resilient and ethical free-range pig operation, supported by a practical walk-through on the farm.

Day 2 – Butchery and Utilisation (Hands-on)
Day two is spent in the butchery, breaking down a whole pig into fresh cuts, discussing portioning and cooking applications, and learning how to add value through full carcass utilisation, including the fifth quarter.

When: Tuesday 11th & Wednesday 12th August 2026.

Where: Vergelegen Wine Estate, Somerset West..

Workshop Cost: R3 990pp for both days or R2 500pp per day, including tea/coffee and lunch on both days.

To Book: cilla@wickedfood.co.za 076 236-2345

What past students are saying

“We just wanted to thank you both for a wonderful day spent on your farm.
We found the workshop so well hosted, very informative and inspirational.
 I feel confident that the processes we were introduced to will help us improve our efficiency on our farm….” – Barbara and Ben

“Your operation, from enclosures to pasture programme and animal health, all translates into delicious quality products. We’ve come home inspired and energised with a much clearer idea of where we want to be.” – Darren and Lance

“……..The course was very informative, and gave us a lot to think about regarding our farm and which direction we want to take. It’s very practical and we enjoyed “getting our hands dirty”. We will definitely be signing up for more workshops in future……” – Kabelo

Background and Context

Wickedfood Earth Farm has been farming free-range pigs for over twelve years, raising more than 1 500 pigs during this time with minimal losses. No growth stimulants or routine antibiotics are used. The pigs are farmed for on-farm charcuterie, workshops, and the sale of fresh cuts directly to the public.

In the years leading up to COVID, a more structured breeding and production programme was developed with the following aims:

  • Developing a viable free-range pig herd suited to South African conditions – currently through three parallel breeding lines:
    • Kolbroek – to preserve and expand this indigenous breed. The farm currently runs five breeding sows from two bloodlines and three boars, and is actively engaged with breeders nationwide.
    • Duroc – maintained primarily as a genetic bloodline and for selective breeding sales.
    • European Boar – used similarly for breeding and genetic diversity.
  • Developing a free-range pig suited to the local market – using crosses between Kolbroek, Duroc, and European genetics, with promising early results.
  • Exploring lower-cost, nutritionally sound alternatives to commercial feed – In free-range systems, pigs typically take significantly longer to reach slaughter weight than intensively farmed animals, making feed costs a critical constraint. This workshop explores pasture-based and on-farm feeding strategies that could improve viability without compromising animal welfare.

Many small-scale and subsistence farmers across South Africa keep pigs as part of a mixed farming system and are seeking credible, practical information to improve efficiency and add value. This workshop was developed in response to that gap.

Workshop Content

Day 1 – Free-range Pig Husbandry

  • Pasture-based pig farming systems
  • Genetics, fencing, nutrition, and health
  • Ecological impacts and benefits
  • Practical walk-through with detailed notes

Day 2 – Butchery and Utilisation

  • Carcass breakdown for fresh cuts
  • Portioning and cooking applications
  • Full utilisation of the animal, including the fifth quarter

Presenter

Mike Crewe-Brown – Project Development Manager at Wickedfood Earth Farm. Over the past fifteen years, Mike has developed the farm along permaculture principles and built a highly successful free-range pig operation through hands-on experimentation and study of comparable systems in South Africa and Europe. He also presents pig butchery and curing workshops nationwide.

In recognition of their work in rare-breed conservation and food education, Mike and Cilla were awarded the 2015 Food Heroes Award by Slow Food Johannesburg.

Workshop Development Support

This workshop was developed with valuable input from:

Simon Hodgson – Founder of Southern African Cover Crop Solutions (sold to AGT Cover Crops & Forages in 2016), and current manager. Simon has farmed since the early 1980s and focuses on soil health, plant health, and practical, locally appropriate farming solutions that prioritise profitability over yield.

Annie Labuschagne – A qualified pig veterinarian with 18 years’ industry experience and senior partner at CSVet, a specialist veterinary practice working exclusively with pigs. She consults across the full spectrum of pig farming, from commercial operations to emerging farmers.