At Wickedfood Earth we run free-range pigs as an important mix to our farming model. They live outdoors and are not confined in small cages or overcrowded barns. In addition to being able to forage in large camps, we supplement their diet with fresh vegetable offcuts supplied by the various packing houses in our area. This means that our animals are eating vegetables that are fresher than those available to the consumers on supermarket shelves.

Free-range pork is something very special and unique. The meat has exquisite flavour and colour, and superior texture with crunchy crackling. Cuts we are able to supply from time to time include:

  • Leg – either roast:
  • In the oven –  preheat the oven to 220°C. Rub the skin with a little cooking oil and salt. Rub the flesh side with salt, garlic, some chopped rosemary or sage, and lastly oil. Place it in the roasting dish, skin side down and cook for around 30 to 40 minutes, to an internal temperature of ±65°C. For added flavour, we sometimes empty 2 bottles of apple cider into the pan. Allow to rest before carving.
  • Or on a kettle braai. – see recipe


  • Pork shoulder (±1,5kg) – delicious slow-cooked as a pork roast or pulled pork, a perfect no-fuss Sunday lunch for a big crowd – see recipe

  • Chops – the simpler the better. Rub with some coarse salt just prior to cooking, and either grill, pan fry or braai. Again do not overcook, and allow to rest. For some of our favourite recipes, see Chop recipe ideas.


  • Other cuts to order

    • Bellies – ±1,5kg;
    • Necks ±2,5kg each;
    • Mince – vacuum-packed in 500g.

  • Hot smoked bacon – Loin and belly. Cook in a nonstick pan over gentle heat until crispy. Reserve any fat for frying eggs.


  • Sausage– due to the nature of pork sausage, they should be cooked long and slow. Apart from our regular sausages – Breakfast, Chourizo and Italian, watch our newsletter for seasonal flavours:
    • Breakfast sausage (300g thin) – fry or grill on a low heat until well coloured and cooked through.
    • For best ever bangers and mash – slice some onion and fry in a pan with a lid. Once translucent, place the sausage around the edge of the pan and fry for a few minutes on either side for a little colour. Add ±½ cup water, cover and simmer very low for around 20 minutes. Remove the lid, increase the heat and cook until you have a sticky gravy. Serve with either cauliflower or potato mash.
    • Chourizo (500g) – use for making either Chourizo bread, or Chourizo choux pastry fritters
    • Italian Sausage (500g) – Fettuccine with sausage & tomatoes, Pasta with Sausage and Cheese, or our all time favourite Sausage and mushroom sauce for pasta.
    • 100% Pure pork boerewors (500g) – the best ever braai wors.

For more information  –