Oake Woods Brands
Oake Woods Product Range
At Oake Woods, we are redefining how bacon, steaks and sausages are made.
All of our rashers are bacon-style products created through a balanced combination of premium meat and selected plant ingredients.
We use the finest pork, chicken and beef raw materials, enriched with plant proteins and fibre. Each product is fortified with vitamins and minerals that support an active lifestyle. We also include nitric oxide producing compounds to enhance circulation and vitality, while vitamin C acts as a natural antioxidant to prevent the formation of undesirable substances.
This approach slightly reduces the overall meat percentage but significantly improves the nutritional profile. The result is a product that combines the taste and value of meat proteins with the functional and health benefits of plants, creating some of the healthiest and most innovative bacon-style rashers on the market, perfect for active and health-conscious consumers.
Our product range covers a wide spectrum, from marbled meat to bacon-style rashers and fermented or air-dried products.
Every item has defined specifications, process parameters and QC points with validated targets for texture, flavour, yield and shelf life.
All systems are modular and scalable for retail, foodservice and industrial applications and perform reliably from pilot scale through to full production.
PRODUCT LINE
Marbled Meat
Quick Facts: Protein-rich with intramuscular fat for flavor
Details: Premium beef or pork with visible marbling. Rich taste, tender texture and consistent quality.
Biltong
Quick Facts: High protein, low carbs, no added sugar
Details: Gently air-dried, tender slices with high protein content and stable quality. Ideal for large-scale production.
Bacon Style Beet Rashers
Quick Facts: Beetroot & radish, rich in phytonutrients
Details: Plant-based rashers with natural color, vitamin C and phytonutrients from beetroot and radish.
Catering Bacon-Style Rashers
Quick Facts: Plant protein & fiber, stable slicing and portions
Details: High-yield rashers for foodservice with a balanced nutritional profile and reliable portion control.
Breakfast and Braai Bacon-Style Rashers
Quick Facts: Protein-rich, plant-boosted and versatile
Details: Suitable for pan or grill – consistent portions with added plant protein for steady energy supply.
Classic Farmhouse-Style Bacon Rashers
Quick Facts: Traditional taste with modern nutrient upgrades
Details: Classic bacon flavor enhanced with plant protein, vitamins and minerals for a balanced profile.
Boerewors
Quick Facts: Authentic spice, balanced protein-to-fat ratio
Details: A family recipe adapted for modern scale, consistent, juicy & authentically seasoned.
Droëwors
Quick Facts: Air-dried, protein-dense, nutrient-concentrated
Details: Traditionally spiced dried sausage with high protein, low moisture content and concentrated nutrients.
Freedom Sausage
Quick Facts: Collagen & protein for texture and satiety
Details: Traditional sausage with complete protein and collagen, delivering firm texture & lasting fullness.
Shelf-ready ranges engineered for yield, nutrition and efficient scaling
Our approach
We convert validated functionality into marketable products. Each concept includes final formulations, process windows, ingredient specifications, pack design and identity, with marketing support. You manufacture to specification under the Oake Woods label for fast, consistent rollout.
Outcomes
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Predictable COGS and yield per SKU
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Consistent nutrition and sensory profile
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Fast scale-up on existing lines
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Clear brand assets and retail readiness
Operational framework
Product concepts
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Marbled Meat, Freedom Sausage, Boerwors, Droëwors, Biltong
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Rashers: Bacon Style Beet, Catering Bacon-Style, Breakfast and Braai Bacon-Style and Classic Farmhouse-Style Bacon Rashers
Packaging & identity
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Pack formats, artwork and claims guidance
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Nutrition panels, allergen statements and label requirements
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Style guide for consistent look across regions
Post-launch optimisation
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Cost-to-quality tuning and reformulation loops
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Pack size and promo A/B tests with ROI tracking
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Range pruning and mix adjustments by sell-through
Typical project flow
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Phase 1: intake, category fit, target COGS and nutrition
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Phase 2: pilot runs and stability checks
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Phase 3: lock specs, packaging and claims
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Phase 4: commercial launch and performance review
Specs & parameters
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Final recipes with dosage ranges and functional codes
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Defined mixing, injection, tumbling and thermal profiles
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Tolerances specified for texture, moisture, slice integrity and colour
Commercial roll-out
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Launch playbooks for retail and foodservice
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Marketing materials, key-account support and trade activation
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Pricing ladders and promotional guardrails
Quality & compliance
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HACCP, ISO 22000, BRC and IFS alignment
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Halal and Kosher options where required
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Batch-linked QC and traceability artefacts
What you receive
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Complete specification pack and SOPs
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Formulations and process windows validated on line
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Packaging toolkit with editable assets
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Go-to-market templates and sales collateral
Manufacturing model
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Production to Oake Woods specs for line-ready consistency.
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Formulations, QC checks and release criteria for first-time release.
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Documentation for audit readiness and repeatability across sites.
Docs & change control
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Versioned specifications and artwork
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Formal change requests with impact assessment
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Release notes and traceable approvals
Control & KPIs
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Yield, cook loss and spec adherence visible per batch
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Sensory checkpoints with acceptance ranges
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Sell-in, rate-of-sale and margin tracking
Reference topics
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Retail packs and foodservice formats
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Private-label and endorsed-brand setups
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Multiregional launches with shared assets
From Layout to Line
Quality check
Here Eben is slicing a freshly prepared piece on the factory floor for QC. He verifies slice integrity, moisture, colour and bite against Oake Woods specifications with batch-linked records and time stamps. Brine pick-up, thermal curve and hold time are cross-checked against defined process windows, alongside core temperature and cooling profile. Any deviation triggers an immediate adjustment to formulation or machine settings and a re-slice verification. Consistent results confirm retail readiness, predictable yield and stable performance at scale.