We’re putting pork back on the pass in professional kitchens. Join us for a farm-to-fork journey, beginning with a visit to Springtop Piggery.
When chefs serve pork, the journey from farm to fork is often overlooked or misunderstood. Recently, SA Chef Media and Chef Nti Ramaboa visited Springtop Piggery in Magaliesburg to witness firsthand the meticulous care, ethical practices, and pride that define pig farming in South Africa’s formal agricultural sector. Springtop is a PIC farm, where PIC stands for Pig Improvement Company. This organisation is the international leader in providing continuous genetic improvement in pig breeding stock and offers world-class technical support to the global pork supply chain.
Commitment to biosecurity
Before our visit to Springtop, each team member underwent a rigorous biosecurity test to gain access to the farm. Upon arrival, farm manager Michael Ras emphasised the importance of biosecurity. “Access control is very important to us,” he explained. “All vehicles entering the facility are disinfected, and visitors must shower and change into clean overalls and boots to prevent contamination before entering the piggery. Additionally, visitors must shower again before leaving the facility. This stringent protocol for maintaining animal health extends to movement around the farm. Chef Nti’s tour followed a purposeful starting with the piglets, then moving to the weaners, growers, and finally the dry sow section, to prevent any contamination of the more vulnerable piglets. “As chefs, when we choose pork, we are not just focusing on flavour. We are choosing a proud South African story that emphasises ethics, quality, and confidence in the product.”
Nutrition: The foundation of pig health
Chef Nti learned that feed constitutes about 80% of a pig’s diet, making it essential for their growth and health. Michael explained the importance of providing the right nutrition at different stages of a pig’s life. “With all the genetics that’s been going into the pig industry, it’s very important that you make sure that your animals get the right feed at the right stage as well. For instance, lactating sows receive specialised diets to ensure they produce sufficient milk for their piglets.” This careful attention to diet throughout the pig’s growth is crucial for the overall wellbeing of the animals and directly impacts the quality of the pork that reaches professional kitchens. The pigs in the weaner and grower sections have access to their specialised diet 24/7 in spacious, well-ventilated areas. There are even bells for play and stimulation. “You do so much to make sure that you’re running a tight ship. You feed the animals well. You look after them. You give them space. You do all of it just to make sure we have quality pork on our plate. This is not about factory farming. It’s about craft, just on a different scale;’ Chef Nti said. “As farmers, we invest significant resources and effort into keeping our animals happy and healthy. This ensures that the end product is safe, nutritious, and traceable, so you know exactly where it comes from,” Michael concurred.
Sustainability efforts
The layout of the piggery is designed to promote cleanliness and ventilation, both crucial for preventing illness and ensuring a healthy environment. Chef Nti was impressed by how waste management is handled, with waste being directed away from living areas and processed for composting. “All the waste goes under the floor, and then it moves under the passage to the outside of the piggery into a manure pit,” Michael explains. “The whole piggery is built so that all the waste gravitates straight to the manure pit. There we’ve got the separator that separates the solids that go into a plant making compost. And then the wastewater is used for irrigation in an instant lawn business. This approach not only helps maintain a clean environment but also contributes to the farm’s sustainability efforts. In cases where pigs require medical attention, treatment protocols are meticulously followed to ensure that any medication administered does not compromise the quality of the meat. “We track treated animals and ensure they are only returned to production once it’s safe,” Michael assured Chef Nti.
As her visit concluded, Chef Nti left with a renewed appreciation for the hard work and dedication that goes into pig farming. “As chefs, when we choose pork, we are not just focusing on flavour. We are choosing a proud South African story that emphasises ethics, quality, and confidence in the product;’ she remarked.
SA Chef | Issue 51 | October 2025
The South African Pork Producers’ Organisation (SAPPO) coordinates industry interventions and collaboratively manages risks in the value chain to enable the sustainability and profitability of pork producers in South Africa.
