12 Pigs

The 12 Pigs name originated after the first meat order for this newly established charcuterie business. It seemed a good omen!

A boutique operation situated on the foothills of the Simonsberg Mountain range, 12 Pigs produces handcrafted, cured and smoked meats from plump, acorn-fed pigs. Superb marbling of fat throughout the meat (from the healthy acorn diet) allows for a rich, full texture and complex flavour.

Made with only natural products, and the highest quality herbs, spices, garlic and Anura wines; one can taste the passion for perfection in each and every one of Charles's bespoke products.

12 Pigs product list - All products packed @100g

Cured pork loins, salt, dextrose, spices, garlic, sodium nitrates. There are a few different styles available including: Sweet fennel, earthy herb-cured loin, deep smoked blackstrap molasses loin, smoked paprika and fennel, cumin, oregano and chilli loin.

Salami's:
Finocchiona: pork, salt, dextrose, spices, garlic, Anura Pinotage, sodium nitrates. The story around Finocchiona began when a thief stole a fresh salami at a fair near the Italian town of Prato, and hid it in a bush of wild fennel. When collecting the salami a few days later he discovered that the salami had developed a wonderful aroma from the fennel.

Calabrese
pork, salt, dextrose, chilli, star anise, spices, garlic, Anura Port, sodium nitrates. A flavour tongue twister! The bite of the chilli is balanced with the sweet flavour of anise which compliments the flavours of the pork. Perfect for those lookingfor something different.

Portuguese Chorizo
pork, salt, spices, garlic, Anura Port, dextrose, sodium nitrate.
Spicy flavours with a balanced acidic finish which complements the pork's natural nutty acorn flavour.

Spanish Chorizo
pork, salt, spices, garlic, Anura Port, dextrose, sodium nitrate.
The intense flavours of pork, pepper, garlic, oak smoked paprika and Port makes this salami, as chefs say, "progressive eating". The flavours (salty, sweet, spice) complement each other beautifully.

Rosette de Lyon
pork, salt, spices, dextrose, sodium nitrate.
A French style salami flavoured with quatre-espice: white pepper, cinnamon, cloves and nutmeg.

Sausison Sec
pork, salt, black pepper, garlic, dextrose, sodium nitrate
Classic French style salami. The garlic and pepper are merely the supporting act to the acorn-fed pork, which is the flavour star here!

Spanish Salchion
pork, salt, spices, dextrose, sodium nitrate
Sweet spices, namely, cinnamon, nutmeg and cloves, emphasises the rich flavour of the pork.

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