We did some research as to what exactly real boerewors is, where it comes from and how one can establish a benchmark quality in South Africa in order to preserve this national treasure. During this process we found that there are some questions relating to boerewors that needs to be answered. In the followup posts in the category “All about Boerewors” we give you the culmination of months worth of research. The recipe part is the culmination of 350 years of research.
This is what your boerewors should look like when braaied
Our Approach
First we established the commonly accepted criteria for real boerewors. Secondly we looked at best practices (as far as production and ingredients go) and thirdly we approached industry leader Freddy Hirsch to develop a spice that could compliment this ‘best practice’ boerewors. The resulting recipe and spice are by no means the only way to produce true boerewors, but it is our guarantee that what you are eating is the real thing.
The participants
In the “Downlaoads” section of this website, you will find a list of participating butcheries that have all pledged to prepare real boerewors at their establishments according to the recipe specified here. Apart from some minor additional herbs and spices as per the butcher’s taste, you know that what you’re getting at these butcheries is the same boerewors that we tasted here at braai headquarters. You will have the peace of mind that it contains no funny stuff. When you visit these butcheries, you may ask the butcher to view the certificate signed by myself and the butcher. You will also find the Braai4Heritage logo on specially marked packs.
The Recipe
- 30 parts of selected fine meat
- 1 part vinegar
- 1 part water
- 1 part Freddy Hirsch Kameelhout spice.
This promotion is done annually during September in the run-up to braaiday on 24 September. If you are a butcher and would like to take part, get in touch with your local Freddy Hirsch rep as soon as possible.
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