This isn’t just any lunch—it’s a celebration of sustainable farming and ethical eating.

For the next few months, for our pork lunches, we’ll take inspiration by interoperating classic pork dishes from around the world and applying these cooking techniques and recipes to our delicious free-range pork.

In mid November we kick off with a 3-course banquet built around a Classic Italian inspired menu showcasing our free-range pork. To us at Wickedfood, the best cooking in Italy is to be found at home. We’ll be reinterpreting some of these classic Italian country cooking recipes for this special Sunday lunch, with a menu along the following lines:

Antipasti – a play bold upon the eye and set the gastronomic juices in motion, usually consists of Italian pork products – prosciutto, mortadella, coppa or salamis, and colourful seasonal vegetable dishes.

Main course – we’ll present two very different dishes:

  • Braised pork chops in a Nduja, tomato and cream bassed sauce served with polenta; and
  • Zampone – stuffed pork leg, slow cooked to melting tenderness, on a bed of lentles.

Dessert – one of the classics, pannacota, semifredo, or tiramisu, we’ll surprise you on the day.

 

Where – Wickedfood Earth Farm Country Cooking School, Hekpoort, ±60km from Fourways and Pretoria;

When – Sunday 17 November @ 12:00;

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

Cost – R350pp, booking essential, limited space. Please note we are not licensed so you are welcome to bring your own drinks and ice.

 

To ensure that our Pig breeding programme continues to be sustainable, each month Wickedfood Earth farm hosts a unique 3-course pork banquet lunch. The highlight of the meal is roasted pork, either a whole pig or a selection of cuts, together with a starter charcuterie platter of farm cured meats, preserves, farm baked bread, and a dessert. Over the last few years, Wickedfood Earth Farm has been cross-breeding indigenous Kolbroek pigs with Duroc and European Boar in an effort to breed the perfect free-range pig for South African conditions. Our pigs are totally free-range, receiving no growth stimulants or antibiotics. They take more than 3 times as long to reach slaughter weight compared to intensively-farmed animals. Not only do they have a much better quality of life, but we get a superior meat quality when slaughtered.  Now for the first time we have enough cross-breeds to be able to serve the meat from this very unique free-range South African pig to a select public.