Pre-Order The best Fresh Boerewors and Dried Meat products in Algarve!
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Robust and flavourful South African Boerewors is the sausage you need for your next Braai party!
Like most sausages, there are specifics about the way boerewors should be made.
It must be made up of at least 90% meat, with the remaining 10% being spices, seasonings, and preservatives like vinegar and salt. The sausages must contain beef, but can also include some pork or lamb. No more than 30% of the meat content may be made up of fat.
The Boerewors we sell is made with 100% Beef and pure Beef Fat only. Using an Organic casing instead of synthetic, you are guaranteed the Best Boerewors in Algarve!
Boerewors seasoning characteristically includes coriander, black pepper, nutmeg, and allspice, along with a dark vinegar (malt vinegar). The vinegar and salt act to preserve the sausages as well as adding flavour.
This combination of spices and vinegar creates a unique flavour that is very characteristic of South African cuisine. What makes boerewors stand out, in addition to its unique flavour, is the way the meat is ground. Boerewors is a course-ground sausage, giving it a more chunky and coarse texture
Biltong, or at least the best Biltong is a traditional beef delicacy which originated in South Africa. Biltong slices are traditionally cut to include a fine layer of fat which maintains the meat’s tender flavour. The jerky is made from fine cuts of beef which are rubbed with vinegar & spices before being hung to naturally dry which maintains the meat’s natural, tender flavour.
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- Biltong is high in protein and one serving typically offers 14-16 grams of protein.
- It is a traditional South African delicacy made from air drying spiced beef for three weeks.
- Biltong is made with the absence of heat.
- The drying process results in a tender meat snack.
- Together with the drying process, vinegar, salt and spices, namely coriander and black pepper, are added to biltong to cure the beef.
When it comes to making Droëwors, this is how it’s done:
Use lean beef and fatty pork meat for the best flavour and texture.
Choose the right spices, such as coriander, vinegar, and black pepper, to create a balanced flavour profile.
Hang the droëwors in a cool, dry place for 3-5 days to allow for proper drying and development of flavour.
Use a thin casing to achieve the characteristic snap and crunch of traditional droëwors
Overall, the best droëwors will depend on personal taste preferences and priorities. If you’re looking for a high-quality product made in a Butchery, we deliver exactly that. Following traditional recipes and techniques brings you a delicious and authentic droëwors experience.
Biltong Chilli Bites, AKA Peri-Peri Biltong Stokkies (sticks), are great to have around for quick snacks and they are often consumed at sporting events in South Africa since they are so tasty and convenient.
They make great snacks while on-the-go e.g. when travelling or playing golf.
Made with Beef Round or Sirloin, cut into long thin strips about 5-10 inches long and 1/2 inch wide.
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The strips sit in a mixture of apple cider vinegar and Worcestershire sauce for a few hours. Salt, pepper, coriander and sugar are added to complete the taste profile. Finally, chili powder is added to give that characteristic Bite!
Order now to Collect at the next Event that you Visit!
