Biltong, boerewors and droëwors
Traditional or flavoured biltong, boerewors and droëwors
Biltong
While there are plenty of delicious South African snacks to choose from, nothing quite compares to the taste of biltong. For South African expats living in Australia, finding delicious biltong is easy – biltong is our speciality – choose from fatty or lean, whole or thick or thin sliced pieces.
Biltong is dried, cured meat – similar to Beef Jerky – that originated in Southern Africa. It’s made by marinating beef or other meats in vinegar and spices, before hanging the meat up to air dry. The result is a protein-packed snack that’s bursting with flavour and perfect for snacking on the go. It is an easy, ‘lekker’ snack that can be enjoyed on its own, included on a tasty nibbles platter or as a snack to take when you are on the go. It is also packed with nutritional benefits. Unlike many other types of processed snacks, biltong is a great source of protein without the added preservatives and chemicals. It is low in fat and high in iron, making it a great choice for anyone looking to maintain a healthy diet.
Boerewors
Boerewors literally means ‘farmers sausage’ in Afrikaans and it is a savoury sausage developed by the farmers many years ago. We sell a variety of boerewors flavours, including traditional, garlic and cheese.
Boerewors is made of coarsely ground beef, mixed with spices such as coriander, cloves, and allspice. This combination of spices gives it a distinct and delicious flavour that is hard to resist. It is perfect for braais (barbeques or BBQ), breakfasts, and even snacks.
It pairs well with pap (maize meal), chakalaka (a spicy vegetable relish), and braaibroodjies (grilled cheese and tomato sandwiches), as well as simply in a bread roll – a “boerie roll”! The perfect accompaniment for boerewors is Mrs Balls Chutney.
Droëwors
Droëwors (Droe Wors or Drywors) literally means “dry sausage” in Afrikaans and is a Southern African snack food, based on the traditional, coriander-seed spiced Boerewors.
Droëwors is a dried meat, and is dried quickly in warm, dry conditions, and is made from the normal boerewors, so doesn’t have the same content of curing agent that is found in a traditional cured sausage.
Don’t keep your droëwors in moist conditions as mould can begin to form easily. If you can stop yourself from eat all of it within a few days – freeze it and snap off a piece when you feel like a taste from home.