Back to farms
Vendor: Bacon and Bangers
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.
Anything from Bacon and Bangers this week?