Three Departments. One Farm.
Department One
Piggery Production
Commercial-scale pork production with structured farrowing management, targeted at formal abattoir offtake through Valley Abattoir in Nigel.
The piggery department operates with farrowing sows sourced from AgriSupply Co., managed under the mentorship of Mr. Steyn, an experienced piggery practitioner. The production cycle is structured to deliver consistent supply to the primary offtaker, with grading aligned to abattoir specification requirements. Revenue is generated at point of sale by live weight grade, with the top-grade category commanding a premium. Feed sourcing from AgriSupply Co. ensures supply chain reliability.
Pricing
Contact us for current pricing.
Department Two
Vegetable Production
Fresh produce for multiple market channels, with Regional Supply Group as primary contract buyer through Joburg Market.
Seasonal vegetable production on the farm's arable land targets a mix of formal retail, wholesale market, and regional market supply. Planting cycles are aligned to peak market demand periods, with variety selection driven by market feedback from Regional Supply Group and regional buyers. The vegetable production department benefits from the farm's circular system — compost derived from pig waste enriches beds and reduces input costs.
Market Channels
| PickNPay | Direct retail supply |
| Joburg Market | Regional Supply Group — contract buyer |
| Vereeniging Market | Regional fresh produce |
Department Three
Agro-Processing
"Agro-processing means transforming products — from perishable to storable, from commodity to finished good, from farm price to market price. It is the difference between selling what you grew and selling what you made."
The agro-processing department captures value that would otherwise be lost to waste or sold at commodity prices. By processing farm outputs into finished or semi-finished goods, Setlhare Farm increases revenue per kilogram of production, extends shelf life of perishable products, and opens access to markets that demand processed rather than raw inputs. The facility is designed to complement both the piggery and vegetable departments, creating an integrated production chain from farm to finished product.