I live in Cape Town. I am passionate about meat curing and other forms of processing; an amateur food historian; a meat processing consultant with 8 years of production management experience in a large bacon plant, 10 years of operations management experience. As factory manager, I have been exposed to the best management systems globally related to food safety, product development, and production. I have extensive formulation experience in emulsion sausages, blended hams and bacon.
I love food technology and discovering why things work the way they work. I write about what fascinates me. My photo memories about Woody’s Consumer Brands is found at My Memories of Woodys.
We learn from people around us. Sometimes I have the privilege to interview food people. I share their stories here.
I have two children, Tristan and Lauren. My book on the history of bacon curing, Bacon & the Art of Living is hosted here.
Bacon & the Art of Living is my book on the history of bacon.
Nose-to-Tail: Root-to-Tip is my work on emulsion products.
EarthwormExpress is the sum of my work in the meat industry.
I am available for contract work and consultancy.
Eben van Tonder
ps. The photo of me and La is a very old photo! 🙂