Its seventh heaven for pork lovers
Pork lovers will once again be treated to paradise during this year’s edition of the Pigs on Fire event. The event, which is slated for May 25 at Riversands near Glen Valley will be another opportunity for the patrons to feast on bottomless meat prepared in different styles. Event organiser, Kaelo Sabone, said this year’s edition is also meant to showcase new pork cooking methods to patrons besides being a moment of unlimited feast.
“As the event grows, we have realised that people want to enjoy their meat and learn more about how it is cooked and if they can do some of the cooking with basic domestic equipment. We will be showcasing some of those basic methods as well. But out of all, the patrons should expect a flowing supply of meat till 7pm bottomless closing time,” Sabone said.
Sabone said the event is designed for two key reasons, which include changing the stereotypes and connotations about pork and growing the pig farming industry in Botswana.
He said Batswana are not big on pork, but that seems to be changing from seeing the different cooking styles. He said patrons can actually pick how they prefer to eat it and be able to be more open to it. “Pork is an industry that is most ignored in Botswana. Not many Batswana play a part in it despite its quick returns. We are using these events to channel excitement into showing opportunities to Batswana and the possibilities of economic growth if we focus on meat production that includes pork. Currently, we import over 90% of pork and pork products, yet we have an opportunity to play in the export game given our vast land resources and deliberate government support,” he said.
Sabone said the country’s current administration has demonstrated its support for food sovereignty, hence why it is necessary to look into all industries that can make that dream a reality.
“We can grow the pork industry and be able to export to most of Africa. Our events are creating that necessary excitement and based on the number of calls we get from upcoming pig farmers asking us for advice on what to feed and how to grow their pigs to meet our pork procurement standards, it is a sign that we are doing something. We are deliberately strict on our meat sourcing to also inspire good quality meat production,” he added.
With the upcoming edition being moved to a new location, Sabone explained that the new venue allows patrons to get intimate with the chefs and give them a front row experience of what happens on the fire.
“We are now able to build our setup in a space that allows easy interaction and most importantly faster serving on a 360-degree serving style that almost resembles Brazil and Argentina. Preparations are on track so far, tickets are moving.
We wish Batswana could move into buying tickets before events for planning purposes, and also come early enough to the event. We have moved our times from 12 noon to 2pm with the hope that they will come early and enjoy food in the light of day and actually have a full experience,” he added. Tickets for the event sell for P150 kids, P350 standard, P2, 000 VIP double and P3, 500 VIP quartet.