On the block,
by hand.
Whole cuts rest overnight and go onto the block early morning. Philipp breaks each one down himself — trimming, sizing, grinding to spec. Whole spices ground fresh. Everything mixed by hand. No paddles, no machines, no shortcuts.
Rolled and
tied by hand.
Natural casings soaked overnight, fitted by hand. The mince goes in slowly — no pneumatic press. Each link twisted and tied individually. A little uneven, always. That is how you know nobody automated it.
Acacia smoke.
Before light.
Joseph lights the smoker before sunrise. Acacia wood, cut and dried on the farm. No pellets, no liquid smoke. The sausages hang for four to seven hours. Philipp checks them by colour, by touch, and by smell. There is no probe and no app — just the fire, and time.
Sealed, labelled,
out the door.
Esther weighs, labels, and vacuum-seals each pack. Every label carries the variety and the smoke date. Orders go out across Nairobi in insulated cooler boxes within 2-5 business days of confirmation. Ten days in the fridge, three months in the freezer — we recommend sooner.
