To showcase the world-class standards behind South Africa’s pork industry, SA Chef Media and celebrity chef Nti Ramaboa recently visited Springtop Piggery in Magaliesburg, a PIC farm renowned for its precision, genetics, and commitment to quality pork production.
The visit formed part of SAPPO’s drive to strengthen connections between chefs and producers, giving culinary leaders a first-hand experience of the integrity and innovation behind local pork production.
When we choose South African pork, we’re choosing integrity, quality, and a product that tells a real story.”
– Chef Nti Ramaboa
Commitment to biosecurity
Biosecurity was the first theme of the day, a familiar foundation for farmers, but an eye-opening experience for the visiting chefs.
Before stepping onto the farm, every visitor completed strict entry protocols to safeguard herd health. Farm manager Michael Ras guided the team through the production units, from farrowing to weaners to growers, explaining how movement control protects the youngest animals and ensures herd stability.
For Chef Nti, this was an inspiring look at the precision and professionalism that define the South African pork industry. Chef Nti and Michael Ras also discussed the careful sequencing of production units to protect herd health.
Nutrition and animal care
The group then explored the feeding systems and animal-care practices that underpin productivity and welfare at Springtop.
Ras explained how tailored nutrition supports every stage of a pig’s life, from lactating sows to finishing pigs. Clean, spacious pens, constant access to feed, and even chains and bells for play all reflect a holistic approach to animal well-being.
“You feed them well, give them space, and care for them like family,” said Chef Nti. “This isn’t factory farming, it’s care and craftsmanship on a large scale.”
Her words captured the pride producers take in their work and the confidence chefs can have in the quality and integrity of South African pork. Springtop’s welfare standards impressed the visiting chefs, from space and ventilation to care and nutrition.
Sustainability in action
Sustainability was another strong theme throughout the visit. Springtop’s innovative waste management system channels by-products into valuable resources. Waste is directed beneath the floors to an external manure pit, where solids are converted into compost and wastewater is reused for irrigation in the farm’s instant-lawn business. This circular system shows how modern pig farming combines environmental stewardship with smart business practice.
Medication protocols and traceability were also discussed, with Michael emphasising responsible use and complete transparency. “Every treated animal is tracked and only returned to production once it’s safe,” he explained. “Waste becomes value: solids become compost, liquids are recycled for irrigation, and sustainability is in motion.”
Celebrating the South African story
The visit concluded with reflection and pride. For Chef Nti, it reinforced what makes local pork truly special: The people, the care, the passion, and the professionalism driving it forward.
“When we choose South African pork, we’re choosing more than a meal. We’re choosing a story of care, ethics, and excellence.” – Chef Nti
Through partnerships like this, SAPPO continues to highlight the integrity of South Africa’s pork producers and the global standards they meet every day, proving once again that South African pork is world-class from farm to fork.
Follow SA Chef Media on YouTube and social media for more coverage of SAPPO’s “Put Pork Back on the Pass” campaign.
A special thanks to Marguerite Schwarzer, technical adviser and marketing manager at PIC, for arranging the visit, and Michael Ras, farm manager at Springtop Piggery, for hosting SA Chef Media and celebrity chef Nti Ramaboa.
Watch the first post by Chef Nti here:
