Hi pork pals
Thank you very much if you have already put in your orders for December. We really appreciate it. If you haven’t and would like to still order please could let us know what you would like before the 2nd of December. We still have Christmas hams available, but they will be on a first come first serve basis, so even if you have not finalized your order just book one in the meantime. Synchronizing the curing of the Christmas ham and the of hanging the beef as well as all the other curing is a little trickier than normal this month.
We will be coming up between the 16th and 18th depending on how the curing goes.
For December we will be doing the usual half pork, half lamb, beef packs & chicken. In addition to that we will be doing our home cured Christmas hams. Because the Christmas ham is only made out of the bum of the pig, there will be the opportunity to add either streaky or back bacon (+-250g per pack), sausage (+800g per pack), loin roasts, or pork chops to any order. This means that you could basically customize exactly what you would like in terms of beef and pork. Check out the top up options on the order form. Just let us know what you would like and we will try and make a plan.
Please let us know what you think about the prices of the top up options as well as what you think of the package sizes. One size definitely does not fit all so please feel free to customize. Just give us a little space to maneuver.
Hearing from you is always a pleasure, so if you have any questions or comments please give us a shout. Also if you are new to how things work please have a look at our website regarding how we rear our animals. www.bannatynes.co.za or on Facebook at https://www.facebook.com/BannatynesFarm - please “like” us if you do actually… like us.
We look forward to hearing from you.