Our Original Beef Droëwors is made using a traditional South African recipe. It is coarsely ground and spiced with our secret spice blend and naturally air-dried to perfection. All our beef drywors is 100% Australian beef.  

Droewors, also spelled Drywors, is a traditional South African dried sausage, often described as a beef version of a salami or a twiggy stick. It's made from minced beef, beef fat, salt, and spices, air-dried until crispy on the outside and chewy on the inside. The name "Droëwors" translates to "dried sausage" in English.

Key Characteristics:

• Ingredients:

  Minced beef, beef fat, salt, and spices (including coriander, black pepper, and sometimes others).

• Preparation:

  The meat is minced, mixed with spices, stuffed into a casing (usually natural lamb casing), and then air-dried.

• Taste and Texture:

  It has a rich beefy flavor and a unique texture that's crispy on the outside and chewy on the inside.

• Serving:

  Droewors is often enjoyed as a snack, especially with a beer, or as part of a cheese platter.

• Popularity:

  It's a popular snack food in South Africa and is increasingly becoming available in other parts of the world, including Australia.

• Health Benefits:

  Droewors is high in protein and relatively low in carbs, making it a good snack for those watching their carbohydrate intake.

• Storage:

  It should be stored in a cool, dry place to prevent spoilage.

Variations:

• Spice Mixes:

  Different variations of droewors are available with various spice mixes, such as chili and garlic.

• Thickness:

  Droewors can be made in different thicknesses, with thinner ones (dunwors) drying quicker.

• Casing:

  Droewors is traditionally made in natural hog casings, but other casings, like beef collagen casings, are also used.

How it differs from other cured meats:

• Drying Process:

  Unlike traditional Italian salami, which is dried slowly in a cold, humid environment, droewors is dried quickly in warm, dry conditions.

• Curing Agent:

  Droewors doesn't have the same content of curing agents found in traditional cured sausages.