Farmer Angus' Butchery Masterclass: Pork Neck

Farmer Angus' Butchery Masterclass: Pork Neck

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Chef: Farmer Angus Butcher Wilkus takes us through applying the dry rub to the pork neck, which then becomes coppa. The meat lies in the spice rub for a month and then in the charcuterie chamber for a further 5 months. Wilkus discusses Farmer Angus’ choice to not add nitrates, and why their meat is redder than most! (Hint: It’s because all of their animals are grass-fed and free range!) About Farmer Angus: Angus McIntosh is Farmer Angus. He grew up on a cattle ranch in Kwa-Zulu Natal and studied Management Accounting at Stellenbosch University, before stockbroking for Goldman Sachs in London for just over four years. Declining the offer of a promotion, he left his job and moved to South Africa, where he built a clay home. With inspiration from various people along the way, he eventually became a biodynamic student, grass farmer and carbon sequestrator. Farmer Angus is one of two grass fed, pasture-reared beef producers in the Western Cape- it is the only butchery in the country that does not add nitrates or gluten to the meat.

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