01. Woodys Products – How we make it.
We select the finest South African pork from the best pork farms where animals are bread and raised in clean and healthy environments, free from growth hormones.
Happy and healthy pigs are two absolute prerequisites for making good bacon. Sourcing pork from only approved farms is the first step in making the best bacon on earth! Quality!
We pickle the meat overnight and inject it with meat tenderizers and spices for superior taste in a process called “brining”.
The eGullet Culinary Institute (eGCI) describes the process as follows:
Brining . . . is a way to introduce seasoning deep within the muscle, and when done properly, results in well-seasoned, tender and juicy meat. . . . . It substitutes additional water and seasoning for the missing succulence, but in many cases this is sufficient, if not entirely satisfactory.
Does it work?
Of course it works; this is science. . . . , whether or not you like the result is a matter of taste, and to some extent, a matter of application.
The process results in a more tasty product.
Then we smoke it for two hours in special smoke houses using European Beech Wood!
We have opted NOT to use liquid smoke (imitation smoke), used by almost all major bacon brands in South Africa.
The reason why we smoke our pork meat has today mainly to do with the taste of the product, but years ago, our grandparents smoked it as a way of preserving the meat.
Miroslaw Gebarowski and his associates describe the benefits of natural wood smoking as follows:
“Man discovered that in addition to salting and curing meat with nitrates, smoking was a very effective tool in preserving meats.
The advantages of smoking meat are numerous. Smoking:
- Kills certain bacteria and slows down the growth of others.
- Prevents fats from developing a rancid taste.
- Prevents mold from forming on fermented sausages.
- Extends shelf life of the product.
- Improves the taste and flavor.
- Changes the color; smoked meats shine and simply look better.
As to the merits of natural wood-smoking of bacon vs. the use of liquid smoke that most of the major brands in South Africa employ, Jeff from smoking-meat.com says the following:
“A wood smoker is and will forever be the best way to smoke food.”
Woodys is natural wood smoked pork!
Using this European wood ensures that we only use 100% natural products in the smoking process with no additives. The Beech wood provides an attractive, appetizing colour and an unbeatable flavour!
We pack the bacon, using Multivac packing machines from two processing facilities. One in Cape Town and one in Johannesburg.
From here, its shipped to warehouses around the country from where its delivered to leading supermarkets.
In the end, Woody’s is enjoyed in delicious meals!
To find a grocery outlet closest to you that stocks Woodys, please visit: