pork butchery.

During the 2nd World War my father befriended several English farmers in the POW camp. When he was released, he returned from Germany to the U.K. where he had to wait for transport back to South Africa. During this time he visited their farms where he learnt modern pork farming techniques. After returning to SA he implemented these techniques and started farming with pigs in 1947/48.

 Today we have 300 breeding sows. I established the butchery in 1998. We are proud of our farm reared pork, processed and sold on site and therefore always fresh. Our meat is free of medication, growth hormones and steroids. We offer a wide and tempting variety of pork specialities - smoked bacons, kassler chops, sausages, gammons, hams, terrines and pates as well as fresh cuts. Meat can be cut up to your specifications. The butchery is open daily from 7h30-18h00, but  closed on Christmas Day and New Years’ Day.

Interesting facts:
Our pigs are a cross between the English “Large White” and the Danish “Landrace" or "Landras”.
 
We supply breeding animals to other commercial farmers.
Our feeding program is designed to ensure healthy, high quality meat with very little fat.

Philip Myburgh