12 Pigs came to be when Charles Joubert, made the first meat order of twelve pigs. A boutique charcuterie situated in the foothills of the Simonsberg Mountain range, producing handcrafted cured and smoked meats from acorn fed pigs. The superb marbling of fat throughout the meat from the acorn diet allows for a rich full texture and complex flavour. Charles’s passion for curing and smoking meats began while he was in the food industry as a Chef. “Through the years working in top kitchens abroad and in Stellenbosch, my perception of food and flavours changed a lot, from over the top, intricate, deconstructed dishes, to three simple things; meat, cheese and wine. All you really need in your pantry!” After years of perfecting the art in his garage and any other place he could construct a smoker, he began the new venture, 12 Pigs. Made with only natural products, the highest quality of herbs, spices, garlic and Anura wines; one can taste the passion for perfection in each and every product. 12 Pigs product list - All products packed in 100g Cured Pork Loins Salt, dextrose, spices, garlic, sodium nitrates. There are a few different styles of the pork loins that have to offer: Sweet flavours of fennel Earthy herb cured loin Deep smoked blackstrap molasses loin Smoked paprika and fennel Cumin, oregano and chilli Salamis: 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, spices, garlic, Anura Port, sodium nitrates A flavour tongue twister! The bite of the chilli is balanced with the sweet flavour of anise and 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 complements the acorn flavours from the pork. 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) come in relentless waves and all compliment 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 just the supporting act to the acorn fed pork which is the focus in the flavour profile. Spanish Salchion Pork, salt, spices, dextrose, sodium nitrate Sweet spices namely, cinnamon, nutmeg and cloves in this salami emphasise the rich flavour of the pork. Order form on next slide

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