what is biltong & boerewors?

Answer 1

HISTORY
Boerewors is another inheritance from our pioneering forefathers who used to combine minced meat and cubed spek (pork and/or beef fat) with spices and preservatives (vinegar) which were freely available from the then Cape Colony.

During their trek through the hinterland large quantities of wors would be made during their outspan (stopover) and that which could not be eaten would be hung to dry and taken along for sustenance as they continued their explorations.

In the decades that followed this type of wors gradually evolved and the term "Boerewors" became entrenched in our culture.

Up until the early 1960's boerewors in South Africa was know only as boerewors and by no other name. Thousands of butchers vied with each other to produce, in their opinion, the best "boeries" you could find anywhere. Competition was fierce, the consumer was happy! The unique taste of boerewors was enhanced by making adjustments to the quantities of the traditional ingredients used. Some masterful "boeries" was, and still is, produced with the creators jealously guarding the mix of their magic potions.

From the 60's onward however, the character of the traditional boerewors taste was experimented with by entrepreneurs who added a host of additional flavours to the boerewors taste. Copious quantities of barbecue spice, onion, tomato, garlic, cheese, chillies, peppers, chicken and, you name it, were added in order to diversify the taste of the good old "boeries". On the market was now garlic wors, chilli wors, cheese wors, chicken wors etc. etc. Many consumers, naturally, enjoyed these variations. Others, obviously, called it sacrilege. These additions to the taste of boerewors had, however, come to stay and are still freely available today.

The 60's, unfortunately, also experienced the advent of inferior quality boerewors that was sold at bargain prices to the poor but contained inferior ingredients. Although the traditional and "new type" spices were still used, inferior meat such as offal, bone meal and soya became the main ingredients. To contain this mixture the thickest possible sausage casings were used in order to avoid the wors from rupturing during cooking.

Public outcry soon curtailed the production of this boerewors abomination as the perception that "cheap wors is bad wors" soon resulted in this product not moving from the retail shelves. Unfortunately, to this very day, a boerewors producer will tempt the bargain hunter with inferior wors.

The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors.


What is Biltong ?
Biltong is South African dried meat. The word comes from Dutch with ‘BIL’ meaning buttock and ‘TONG’ meaning strip. Biltong has been around for centuries; for instance, a more primitive form, the Dutch tassal, was also prepared in certain areas of France during the late Middle Ages. Tassal was also made in Batavia, and made its way to South Africa with the Dutch settlers where it was adapted to the less pungent biltong.

Biltong has been a favorite with South African’s and Zimbabwean’s for close on 400 years now. This mildly spiced and salted, air dried meat, has sustained these people since the early days of the Voortrekkers and has, in more recent years, lent it's name to both the complexion and diet of one of South Africa's most famous sons - the single-handed round the world sailor "Biltong" Bertie Reed.

No Rugby, Cricket, Tennis, Boxing or other sporting occasion in South Africa - whether it be watched live or on television - is quite complete without a few beers and a good supply of Biltong. It also makes a great traveling companion as it can last for long periods of time with very little attention, always providing sustenance in the absence of other foods or delicacies.

In the home it can be used in a multitude of ways to compliment other dishes: thinly sliced as a filling for omelets, sliced or shredded as a filling for pancakes, crepes and quiches, salads, and spreads. Of course, the South African farmer's favorite: plenty of shredded Biltong on a slice of freshly baked bread with plenty of butter.




There are typically two main types of biltong – Beef Biltong and Game Biltong. Both are good,

but some people prefer one above the other. Lamb, pork and poultry are not used for biltong, although ostrich meat makes good biltong and is popular in South Africa. Beef is probably the most popular and the easiest to obtain, from a perspective of making your own biltong.

In the past farmers used a whole beef carcass for Biltong, but today the beef buttock - consisting of the silverside (from which 'ronde' or 'predikantsbiltong' and 'regte' biltong are made), topside and thick flank is normally used. The finest biltong is the 'garingbiltong' made from the eye muscles running down both sides of the backbone and which are cut whole from a side of beef. The most tender is the 'binnebiltong' or 'ouma se biltong' (grandmother's biltong) which is made from the fillet.

Answer 2

O it's just the yummiest food under the sun on this earth. Ask me I'm from South Africa & there you eat it all day, everyday!!! Biltong is dried out meat, chopped into very small pieces. You can spice it up with different kinds of salt, to very spice & hot to just mild. Boerewors is actually hard to explain.

Check out google South Africa and look Boerewors up. I'm positive you'll find it there somewhere...

And if you ever go to South Africa, make sure you try some of both, their delicious!!!

Answer 3

Biltong is sun dried raw meat sometimes flavoured with spices. The meat becomes very dark in colour and resembles dried tree bark. Very popular in South Africa and central africa. I know, I've eaten enough of the stuff.
Boerewors is a spicey sausage. The closest you would get in this country is cumberland sausage.

Answer 4

Biltong is dried meat, often wild game. eg Ostrich, Kudu etc.
Boerewors (translation - Boer sausage) is sausage. Not sausages because it comes in one long circular piece which is cooked on the 'brie' (BBQ) as 'briefleis' (BBQ meat).
Both are traditional Afrikaaner meats.

(edit.) Packets of biltong resemble beef jerkey until you taste it, but in South Africa you can eat (or rather gnaw like a dog on its bone) a large strip of up to a pound.

Answer 5

I'm a south africa and just like the other, I love biltong & boerewors just as much!!! I won't trade it for any other food in the wolrd, and yeah you can only find the best where it's being made the best. That meaning in South Africa!!!

Answer 6

Biltong is spiced, salted and cured beef strips (or any other meat) left to dry.
Boerewors is a beef sausage made to a traditional recipe normally.

Answer 7

got to agree with the first answer!
My husbnad orders biltong off the internet - sausmanns (i think) and it is delicious!