ABOUT

I’m a proud Soutie who’s always loved good food, great meat, and the rituals around sharing it. One day I realised: I could take that passion further — and start making cured and smoked meats that you simply can’t find in a store.

I focus on dry curing because it simply makes better meat. Patience matters. The slow cure draws out moisture, concentrates flavour, and gives every cut a firmer, richer, more satisfying texture. No shortcuts, no quick fixes — just honest, bold, handcrafted flavour.

From gammon with a honey-mustard glaze to bacon smoked over plum wood, each piece is made with care, expertise, and a focus on dry curing because it simply makes better meat. The slow cure draws out moisture, concentrates flavour, and gives every cut a firmer, richer, more satisfying texture. No shortcuts, no quick fixes .

Now that I’ve moved to Cape Town and am working out of the Makers Landing kitchens, I can finally make meat on a larger scale. That means more of your favourites, faster — and yes, Uber Eats pop-ups are on the horizon.