While P200 for an unlimited pork braai may sound like a recipe for major financial losses, founder and owner of Jarateng, Kaelo Sabone, expressed that Pigs on Fire was never about making money but rather about introducing Batswana to the often neglected decadence of pork meat. In spite of Sabone’s initial doubts over the willingness of people to come and eat mountains of nothing but pork, the restaurant packed itself with well over its 250 person capacity with droves of braai lovers and curious minds alike. “I was scared. I was afraid out of my brain that when we were planning this event that things might not pan out. Not panning out in the sense that people won’t pull through” Sabone said at the end of the event. “I was honestly overwhelmed to see what I saw. People came through, people came in large numbers, larger than I thought. I was expecting a little over 20 people to come by and we beat that number drastically,” he said “My tables have a capacity of 250 people, and they have been full all day with people coming in and out,” he jubilated.
Sabone added that the event was purely aimed at showing people that pork is not the dirty meat it is often depicted as and can even be a majorly beneficial agribusiness opportunity for local farmers. “This event was not a profit making event, this was about sensitising Batswana about pork,” he said.
