Boerewors is predominantly a beef sausage, but has also been made with a blend of pork or lamb. The meat is usually spiced with a combination of coriander seed, pepper, nutmeg and cloves. Proud farmers and butchers usually keep the exact boerewors recipe a secret. The sausages taste the best when barbecued (or braaied in South African jargon). Boerewors sausage is usually packed and sold in long coils about a foot long.

Droewors or ‘dry sausage’ is essentially an air-dried, thinner version of  beef boerewors. Droewors is a massively popular snack food, especially when loyal fans cheer on the Springboks South African rugby team.

Biltong is mainly made from beef, but is also made from wild game such as buck and ostrich. Dry conditions are required when hanging the meat out to dry, in order to prevent the onset of mould. Ingredients, such as coriander seeds, rock salt, pepper and vinegar are added to the meat to give it it’s distinctive flavour. Biltong is a massively popular (and the ultimate) snack food throughout South Africa, and is served either in chewy chunks or very thinly sliced.

Cruga marinate their biltong to a secret family recipe using the finest herbs and spices available, then air-drying, hand-trimming and cutting to produce conveniently-sized slices has created a growing legion of loyal fans. Why not join this growing list of fans by visiting the Cruga shop and butchery or simply go online to Cruga Biltong, to place your order.