Our Meat

• Pigs — certified organic and kept outdoors. Their entire diet and every field they graze is certified organic, and therefore GMO free. They graze and plough freely between vineyards and orchards, feeding on annual and perennial pasture, waste from our milling factory and vegetables, with a 5% protein addition.
• Cattle — pasture and grass fed. The herds are raised in Bo-Karoo veld and receive only an occasional salt lick to balance their minerals. No hormones, no grain, no routine vaccination, no antibiotics. We breed animals adapted to this environment, selecting for disease resistance, easy calving, high fertility and inherent body condition.
• Sheep and goats — raised on a mix of annual and perennial pasture on Lowerland, with no grain in their ration.

We do not medicate an animal unless a vet signs it off. When that happens we follow organic protocol, and we tell our customers.

Frozen, and ready to go straight into your freezer. The exception is lamb, which is occasionally sent chilled rather than frozen when the slaughter and delivery schedule fall in the same week.

• If it has thawed slightly in transit at a cool temperature, it is safe to refreeze.
• Frozen, it keeps for at least six months.

We do not think fresh is the only good way to buy meat. A farmer slaughters a whole animal and works through the freezer over months — it is how the whole animal, nose to tail, actually gets used.

• Ryan Boon’s bacon is nitrate free.
• Richard Bosman charcuterie contains a small amount of nitrate for preservation.