Pig Weekend 2012
2012
At last, the wait is over. The time has come for Pig Weekend, where the Italian Delle Donne family get together on their farm Zandam near Paarl. Two days of family bonding and sharing in the preparation and enjoyment of some of their farms finest product. This was their twenty second year together and even with concerns that the annual gathering would be rained out, everyone was in good spirits. It turned into the most beautiful day which set the scene perfectly for some seriously tasty shenanigans.
A slightly smaller family group this year, but with no less joie de vivre than usual, this is Pig Weekend in pictures.
The men in the family gathered on the farm in the morning on Friday, and it took them the good part of the day to skin, bone, mince, grind, chop, spice, fill, twist, prick and cure three and a half pigs to make pancetta, coppa, salami, salciccia, cotechini, kaaings, lard, skillpaatjies and an assortment of other tasty porcine treats.
The Deboning Crew: Michael, Simon, Fabio, Tino & Robert
Cobus’ knife skills are pretty impressive. He left just enough meat on that rib carcass for some seriously delicious braai’ed bones.
Naas and Wally show off their just-boned legs which are about to be covered in salt for the curing process.
You can see Luigi’s handled a bandsaw before – he’s not even looking! Fabio clearly didn’t have breakfast and attempts to snack on some skin.
Filling, pricking, weaving and pressing salciccia and salami is serious business, so everyone gets involved. A good 150kg of salciccia and salami was the result of the guys’ combined efforts.
The salciccia & salami are then taken to the cold room and are hung next to 1 and 2 year old proscuitto.
The men spent the night on the farm around the fireside bonding, and even watched a movie projected onto the side of one of the farm’s delivery trucks. In the morning, after a delicious frittata breakfast they got back to work mincing the spiced meat from the evening before which was then made into salciccia and salami. They also chopped and set aside lard for kaaings and Tino got the pig’s head started on a slow braise over the coals. A little later on the ladies and friends of the family arrived, and things really started hotting up!
Tino shows Titina his braising pig’s head. That’s the tongue he’s poking there, which was very tasty. The cheek of the pig is a real delicacy, and there was a lot of elbowing for the good bits when it was eventually ready.
Robert, Margot and Ann catch up under the olive trees while they watch over the bones crackling away on the braai. With a splash of lemon juice and a healthy dose of braai salt, much slurping and murmurs of delight were heard all around the fireside.
The kaaings are the ladies’ job and we all took turns stirring the pot filled with chopped up pieces of lard, which rendered down after a few hours into crispy morsels and liquid lard. This is favored in Italian bread-making, for the incredible flavour it imparts.
Everything got mopped up with a piece of bread and it seemed as if the supply of amazing dishes would never end. From pork stir fry, roasted bones and frittata to a slow-braised pig’s head and porky samp & beans, the day turned into a feast for the senses.
Many thanks to the Delle Donne, Muller & Everson families for having me tag along again and for allowing me to capture this wonderful family occasion. It’s rare these days meeting a family who are so steeped in tradition and who keep these annual get-togethers in such high regard.
If you missed my post on Pig Weekend last year, have a peek at this.
* Kind thanks to Naas Muller & Cobus Uys for the use of some of their images.
14 comments
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All I can say is WOW! You guys sure know how to have fun! Enjoy!
Hi Jacs, well done on capturing this very special occasion, I can’t wait for next year!
Mouthwatering stuff! We are so privileged to be part of this.
Hi Jacs
You have given our weekend a new dimension with all the great pics and comments!! Thanks!!
Tino
love how and what you have done Jacs…..well done!your blogs are always amazing, thank you for how well you depicted this very special weekend!
xxt
Ciao Bella Famiglia, Grazie !!!!! Without all your efforts this would not be possible!!!! Thanks Jacs for capturing the moment “priceless”
Saluti
Mauro
XX
Wow!!! I’ve heard about this event for many years from Naas and Titina; and now to see it in pictures. You have a good thing going; keep it up! Also good to see the young crew – Simon, Margaux, Robert – well done!
bellisssssimo!!!!!!! I’m booking for next year!!!!!! xxx
Wow looked like an absolutely amazing weekend. I was positively drooling by the time I was done reading your post. Gorgeous pics that capture the weekend so beautifully.
Thanks so much Ann
Jacs! Are you sure these families don’t have Italian blood??? I am sure that this is exactly what heaven looks like … awesome weekend, Awesome food and even more Awesome pics … I love this post! The essence of life is the moments we spend together creating food with love and honouring the beasts who give up their lives for us! Pig cheeks … Eish yummmmmm, ma che buono! thanks for sharing xxxxx
Hiya Janice,
They definitely do have Italian blood! Thanks for your encouraging and passionate words, I couldn’t have said it better.
Realy looks amazing!! Nice tradition.
Thanks Jan!
Ragazzi che invidia……….!!!!!!!!!! Fantastic and how nice to see you all gathered bringing forward the old family traditions! Siete bellissimi! Keep some for zia Mickey….
Baci baci Adele & zia Mickey