How I Got Started
About 10 years ago I wanted to have a go at a recipe for Cassoulet , a delicious winter speciality of the South of France. A key ingredient is Toulouse Sausage, but as I couldn’t find any in Johannesburg at the time, I decided to try my hand at making them myself. To cut a long story short, I eventually had a sausage that I liked, as well as a pretty successful Cassoulet recipe!
I really enjoyed learning the technique of proper sausage making and it lead me to realise how poor the quality of meat products often are these days. I became determined to master the techniques required for great tasting, authentic, sausages, bacons, pork pies and hams.
After much experimentation, I have developed a small range of products that I am passionate about and that are authentically made. I am personally involved in everything that we do and we only produce in small batch to maintain quality. All of our meat is Pasture Raised and sourced directly from the farm.