1 00:00:00,040 --> 00:00:04,480 Speaker 1: But not before we speak to a business that does 2 00:00:05,640 --> 00:00:09,119 Speaker 1: free range pork. They are called Wicked Food Earth Farm, 3 00:00:09,480 --> 00:00:11,160 Speaker 1: and joining us on the lines tell us about the 4 00:00:11,160 --> 00:00:15,400 Speaker 1: business is project coordinator Mike cru Brown. Mike, very good 5 00:00:15,400 --> 00:00:17,120 Speaker 1: morning to you, Welcome to Weekend Breakfast. 6 00:00:17,720 --> 00:00:19,440 Speaker 2: Good morning, Grog's nice to be with you. 7 00:00:19,520 --> 00:00:21,319 Speaker 1: Good to have you on the show. So tell us 8 00:00:21,360 --> 00:00:24,400 Speaker 1: about the Wicked Food Earth Farm. 9 00:00:24,920 --> 00:00:27,479 Speaker 2: So we are a sustainable farm. We're based in the 10 00:00:27,560 --> 00:00:34,040 Speaker 2: Hallisburg area and our big business is over the last 11 00:00:34,080 --> 00:00:37,560 Speaker 2: ten years, we've been developing a proper free range pig 12 00:00:37,840 --> 00:00:43,199 Speaker 2: for South African environment outdoors. They live outdoors, they never 13 00:00:43,240 --> 00:00:47,440 Speaker 2: ever get antibiotics, they never ever get growth hormones. They 14 00:00:47,479 --> 00:00:51,760 Speaker 2: eat mainly or for felt. We supplement their food with 15 00:00:53,080 --> 00:00:57,120 Speaker 2: a very little bit of maize and they grow slowly, 16 00:00:57,240 --> 00:00:58,960 Speaker 2: so their flavor is phenomenal. 17 00:01:00,040 --> 00:01:01,680 Speaker 1: Because that was going to be my next question, what 18 00:01:01,800 --> 00:01:03,760 Speaker 1: are the benefits of this? You know, it seems are 19 00:01:03,840 --> 00:01:07,360 Speaker 1: quite a good life that the pigs are living. What 20 00:01:07,400 --> 00:01:08,800 Speaker 1: does that do for the meat? 21 00:01:10,319 --> 00:01:13,959 Speaker 2: Well, it gives it much darker flavor, much richer flavor. 22 00:01:14,520 --> 00:01:20,920 Speaker 2: The because it grows slowly, there's a lot more flavor 23 00:01:20,959 --> 00:01:24,520 Speaker 2: in it. We over this time of the year. We 24 00:01:24,640 --> 00:01:30,800 Speaker 2: do oven ready pigs for Christmas. They from five kilograms up. 25 00:01:32,000 --> 00:01:36,200 Speaker 2: A pig in an intensive factory farm would get to 26 00:01:36,280 --> 00:01:38,480 Speaker 2: that way at four weeks. I'll get to that way 27 00:01:38,520 --> 00:01:43,440 Speaker 2: to twelve weeks, right, and when you say they grow and. 28 00:01:43,400 --> 00:01:45,440 Speaker 1: So when you say there oven ready is and when 29 00:01:45,440 --> 00:01:47,000 Speaker 1: I receive it, so I ordered, maybe I want to 30 00:01:47,040 --> 00:01:48,880 Speaker 1: do it for Christmas. I can just put the whole 31 00:01:49,000 --> 00:01:51,720 Speaker 1: hog in the oven exactly. 32 00:01:53,200 --> 00:01:56,040 Speaker 2: It's very simple. Funnily enough, yesterday we actually did one. 33 00:01:56,080 --> 00:02:00,480 Speaker 2: I had a group of students from Italy, from Food 34 00:02:00,600 --> 00:02:04,240 Speaker 2: University in Italy here with one for lunch for them. 35 00:02:04,280 --> 00:02:07,160 Speaker 2: It took under two hours and it was crispy, crispy 36 00:02:07,200 --> 00:02:09,880 Speaker 2: skin on top and succulent meat underneath. 37 00:02:10,040 --> 00:02:12,120 Speaker 1: Yeah, if I'm not looking for a whole pig, am 38 00:02:12,160 --> 00:02:13,880 Speaker 1: I able to get cuts. 39 00:02:13,520 --> 00:02:17,680 Speaker 2: Of the pig? Yeah, we do do limited cuts as well, 40 00:02:17,760 --> 00:02:19,639 Speaker 2: but at the time of the year we really are 41 00:02:19,639 --> 00:02:25,200 Speaker 2: looking at at whole pigs. I do know that one 42 00:02:25,240 --> 00:02:30,120 Speaker 2: of your old producers has ordered some pork from us 43 00:02:30,200 --> 00:02:36,280 Speaker 2: for Christmas specifically. But yeah, so we do do limited cuts, 44 00:02:36,360 --> 00:02:38,680 Speaker 2: but mainly at this time of the year we do 45 00:02:38,760 --> 00:02:42,040 Speaker 2: whole pigs. And you know, a klegram pig will feed 46 00:02:42,240 --> 00:02:45,560 Speaker 2: between ten and fifteen people contract. 47 00:02:46,160 --> 00:02:47,640 Speaker 1: And so if you're looking to order one of the 48 00:02:47,680 --> 00:02:50,360 Speaker 1: Ovenuity pigs by, when do you need to order it? 49 00:02:50,360 --> 00:02:52,640 Speaker 1: How much time do you need to order an advance? 50 00:02:53,240 --> 00:02:59,800 Speaker 2: And were order yesterday? Right? So basically, as you can appreciate, 51 00:03:00,480 --> 00:03:03,919 Speaker 2: these are living animals. We don't just pull them out 52 00:03:03,919 --> 00:03:07,200 Speaker 2: of the out of the freezer or or out of 53 00:03:07,240 --> 00:03:11,679 Speaker 2: the hat. We've been working on this since May. Already 54 00:03:12,440 --> 00:03:17,679 Speaker 2: from May we started planning. We have limited pigs still available. 55 00:03:19,160 --> 00:03:24,040 Speaker 2: And yeah, we we delivered into Johannesburg, into Loan Hill. 56 00:03:24,080 --> 00:03:26,520 Speaker 2: We've got a death in Loan Hill or off the farm, 57 00:03:26,840 --> 00:03:29,160 Speaker 2: but they need to be We only started to order. 58 00:03:29,200 --> 00:03:34,040 Speaker 2: We don't actually have a whole load of pigs on standby. 59 00:03:34,240 --> 00:03:36,200 Speaker 1: And if you'd like to order, how do you do that? 60 00:03:37,160 --> 00:03:39,640 Speaker 2: The best is just to send an email to Earth 61 00:03:39,960 --> 00:03:42,080 Speaker 2: at Wicked Food dot dot day. 62 00:03:42,400 --> 00:03:44,800 Speaker 1: Great, Mike, I thank you very very much for giving 63 00:03:44,880 --> 00:03:46,000 Speaker 1: us your time this morning. 64 00:03:46,680 --> 00:03:48,920 Speaker 2: Thank you so much for the interview. Thank you very much. 65 00:03:49,080 --> 00:03:51,000 Speaker 2: Have a Christmas you too. 66 00:03:51,120 --> 00:03:54,480 Speaker 1: That is project coordinator at the Wicked Earth Farm, Mike 67 00:03:54,640 --> 00:03:55,200 Speaker 1: cru Brown