Kolbroek Indigenous Pigs

Enaleni Farm is a small-scale agro-ecological mixed farm that celebrates indigenous and landrace animals and crops, promoting and recovering our agro-diversity and on-farm integrity. We grow, breed and exhibit Kolbroek to share their many traits, their story, their remarkable taste and heritage, and encourage others with a similar interests. The Kolbroek indigenous pigs are a favourite component of the farm and are farmed in a way that enables them to free range and free-farrow and express their instinct. They thrive as a result. Our pig farming system is a welcome viable alternative to industrialised pig factories. In South Africa over 60 000 sows give birth in metal farrowing crates, on concrete, hayless styes, cramped conditions and are feed GMO foods.


There is debate about the origins of the Kolbroek to South Africa. Some historians state that they were introduced by the Portuguese traders in the 15th century while others suggest these pigs survived the shipwrecked of the Coalbrook in 1778 off the Cape coast (they are excellent swimmers). Well whatever the origins, they've been in South Africa for a few centuries and there is reference to them tagging along the Voortrekker's wagons for meat, soap, lard etc.

Description and Qualities

These pigs are hardy and lend themselves to free range systems being efficient converters of high roughage rations. They have an ability to forage and digest root and leaf material. We grow them slowly and apart from deworm do not give them any other routine medication. This is an important advantage of farming with an indigenous breed that has not been raised and selected in highly intensive piggeries with all the pressures of farm factory security by way of high vertinerary inputs as a mechanism of a production safe guard. Kolbroek lend themselves to small-scale farming systems, home cooking and on-farm transformation.

The Meat

The Kolbroek enables the consumer to eat a clean pork and an animal that's had a relatively free life, ablissful life compared to 'industrial piggeries'. The meat has a good texture and colour and a flavour that wows our guests. For some of our recipes refer to The East Coast Tables inland edition published in 2013 (pg117). From sausages to ham all are good with a little know how. Their fat content can be managed by their ability to exercise freely and their diet. In fact, the Kolbroek does not produce well in an 'industrial piggery' because they gain too much fat- this trait has perhaps been their saving grace trait. If you'd like to taste email us and we'll add you to our mailing list when we have pork for sale.


The hardiness of these pigs and their good mothering ability ensures a high survival rate particular after the first farrowing. Our litters have been between 5 to 8 piglets, on occasion up to 10. We try and farrow our pigs on hay in a sty for their protection. Although some of our sows farrow outside and then we bring them in for a week. We have predators like Lnyx and Marshal Eagles. We know when they are about to farrow when their milkbar drops and they start 'nesting'. When nesting a few days before farrowing they harvest quantities of twiggs, grass, vegetative material from banner grass, agapantha and clivia leaves (it is remarkable to observe). We then move the sow into a sty with ample hay. After three days we let mother sow out twice a day and usually she will wait at the gate wanting to be let in. Our pigs are 100% vegetarian and we make a point of not collecting swill. Their diet mainly includes grasses, macadamia nuts, fruit, insects, maas /whey from our two dairy cows and on farm certified gmo-free grains when we have a surplus. The Kolbroek seem to have very calm, inquisitive and stable temperaments, we attribute this to their genes and our management approach.