Pork Pantry
Our consumer pages answer all your questions about pork.  Also try our  mouth-watering recipes.

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Provincial organisations
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Article archive

Western Cape Promotions 2008/2009

Our objective for the coming year is to maintain, and where possible, increase the market share for Cape fresh pork.   Presentation and quality of product at point of sale receive our constant attention.

There is an even greater need to introduce quick and easy recipes and where possible Fat Facts e.g. per portion, energy 1 067kj, saturated fat 1.7g, unsaturated fat 9.7g These are not only for the young emerging market but for all age groups. These recipes are available at most supermarkets and independent butcheries.

Meetings with top management in the trade remain a necessity. This activity is a forerunner for partnership promotions between the producers and the trade.

Merchandising of butcheries on a regular basis maintains our link at grass-root level and paves the way when we need their co-operation for special promotions (price and surplus).

Trouble-shooting on identifying problems with regard to quality control which results in communication with abattoirs and producers allayed customer fears by passing on relevant information.

Synergy with national advertising in magazines is encouraged with consumers during demonstrations with different groups and platform demonstrations.

Training of butchery staff in townships

A highlight in 2008 was courses offered to township butchey staff. This includes carcass cuing, hygiene and safety of equipment, sausage making, presentation and in-service training at local venues.

The Western Cape pork producers are sponsoring four needy students per month. This course will continue as the promotions team are extending training to the informal sector.

Western Cape

In the Western Cape area, the Shish N'yama outlet Mzoli's are selling pork on the braai (including a new line for them, pork kebabs) in increasing quantities. This outlet has established itself as the best pork outlet in the Western Cape townships area and have plans to grown their pork sales even more in the near future.
 
Training for Food Service and Catering companies

The promotions team have been kept very busy this year with a training program for food service companies and training organisations who supply training services to the catering industry.
 
Students are given a leg of pork and taught how to prepare more than one cut from the leg, resulting in them vastly increasing their knowledge on the versatility and different cooking methods for pork.
 
Xhosa recipes

Six delicious, yet simple recipes with basic ingredients to prepare pork as part of family meals on a restricted budget, is currently being developed and printed for distribution in the townships. The same recipes are also offered in English.