Moja is a Slovakian butcher producing some of the finest free-range cured pork sausage around. We tasted a young, 4-week fermented Chorizo at the market and Moja said that we should "meat" Sunday morning for a tasting of the finished 4-month old products down at the Empire Cafe in Kalk Bay. The unfinished product tasted amazing - the table’s feedback was unanimous. So come Sunday I pulled out the single-speed and eagerly cycled to Kalk Bay where I met the Slovakian, dressed in his butcher’s attire and with his 'crocodile dundee' knife to complete the look. He had 3 different flavours available, Saucisson Sec (Salt + Black Pepper), Merlot Sage ('06 Merlot wine + Sage mix as you might have guessed) and Chorizo (Smoked Paprika and Garlic). All 3 sausage options are cured from free-range pork, "I only source my pigs from local farmers who treat the animals with care and respect" says Moja proudly.
The Empire Cafe was heaving so I left the man to continue with what he was doing. He said I should join him later on to show me around his butchers kitchen and give me a little more incite into the process behind the 'making of'. I gladly opted in and took my camera along for some shots. When I arrived I was met at the gate by an Alsatian with a fascination for stones, she kept on picking up stones around the garden, dropping them off at my feet and barking at them until I moved them for her to fetch and bring back to me again. Moja reckons she's one his favourite clients - I forgot the dogs name but she should have been called lucky.
Moja poured us each a glass of red, sliced some more meat, showed me around his super clean butchery and regaled me more with stories about how, why and when he decided to start his venture in the meat business - more of these stories to come, but for now some pics to get your taste buds excited.
To find out more give 'The Slovakian' a shout,
Email: charcuteriemoncek@hotmail.com
PS - This is a very different post for us, normally it's all about K&i, our everyday business and design/illustration. We are thinking about including selected individuals (like The Slovakian), with our focus on local people within the food industry and would like your feedback. Hit us back with your comments (post a comment or email us direct) and we'll take it from there. I don't know if we'll have the time for it but if your response is a good one, then we'll find the time. Enjoy the week ahead.
