Cure Deli

In 2010 Cure Deli was born when, from local ethically reared pork, we started producing dry cured, cold smoked bacon in the back yard and garage of my parents’ home in Bergvliet, Cape Town.

Like all true garagistes, we take great personal pride in all our artisanally made produce and, until I have a farm of my own, we will continue to source meat from small local suppliers who are as passionate as we are. Over time Cure Deli has expanded its offering to include fresh cuts of free range pork, locally farmed lamb, beef, venison and chickens that scratch in the dirt. Our beef comes from small local suppliers. Our pasture raised chickens live in the fresh air and sunshine and are free of all medication, hormones and growth stimulants. Our venison comes from wild animals that spend their life meandering around in the open veld, grazing on grass. Their diet is as nature intended and never includes growth hormones and routine antibiotics. We buy fish from local fisherman and small suppliers.

Our free range pigs diet never includes hormones or routine antibiotics. I’m directing my efforts at saving our planet’s bacon. I’ve honed my charcuterie skills and found the happiest free range pigs around –who naturally live fairly close by – and now my fridge is piled high with well-seasoned cuts of pork and my home- made smoker is studiously puffing away. This might not be the quickest or most economical way to mass produce bacon but it’s undoubtedly right and best. It improves quality of life – both the animal’s and your own. Free range is tastier and healthier and with my special brand of natural cure and delicate wood smoking, less is worth a whole lot more.

Our fresh cuts, cured products and gluten and preservative free bangers (individual sausages), burgers, meatballs and boerewors are available weekly, and can be collected from Bacon HQ on Fridays and we deliver every week in and around the Cape Peninsula.