Meat from Southern Africa is considered to be the finest in the world whether beef or game meat.
Biltong (English pronunciation "bill-tong") is the marinaded and seasoned air dried meat product that is one of the best known South African delicacies. Not to be confused with the smoked American version - beef jerky - biltong can be made from many different types of meat ranging from beef through game meats to fillets of ostrich. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process.
Boerewors literally translates as "Farmers Sausage" (English pronunciation "boo-ra-vors").
Boerewors is made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Like many other forms of sausage, boerewors contains a high proportion of fat, and is preserved with salt and vinegar, and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral and we sell it in that form (as illustrated). Boerewors is often served with pap which is a traditional South African porridge made from mielie-meal (maize meal) and covered with a tomato and onion sauce (see Maize Meal and Tomato & Onion)Boerewors will be send out frozen and will be packed with ice packs to keep it cold. The products will be defrosted by the time it gets to you but you can freeze it again or use it within 3 days
Droewors is a South African snack food, based on the traditional, coriander-seed spiced boerewors sausage. It is usually made from dun wors (Afr. "thin sausage") rather than dik wors ("thick sausage"), as the thinner sausage dries more quickly and is thus less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying. The recipe used for these dried sausages is similar to that for boerewors, though pork and veal are usually replaced by beef, as the former can go rancid when dried, mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage.