Traditional Boerewors (1 Pack, ±700g)
Coarse ground, award winning recipe
¥2900
This is Anton's flagship boerewors with a high percentage of beef and some pork.
It is made using only prime US & Australian beef, Canadian pork and Anton's secret blend of spices. No fillers, no offal or any funny bits, no onions, no flour, no MSG, no flavor enhancers and no additives. It's just delicious meat and spices.
The meat is coarse ground and tastes exactly like a very good boerewors should.
Sold in a coil that is between 85cm and 95cm long and with a weight of ± 700g. The coil fits perfectly on the round wors grill that is also sold in this store. One portion should be enough for 2 people if the wors is the main dish or for 3 people if there are other meats on the table as well.
It is shipped frozen by Yamato's Cool TA-Q-Bin service at minus 15°C. It can be kept frozen in the deep freeze for 8 - 12 months.
To cook, let it thaw completely outside. Braai quickly over coals or on a gas grill at medium heat, 10 minutes on one side, turn and then 8 minutes on the other side. It can also be fried in a pan on the stove, with a little water to prevent it from sticking to the pan.
Do not prick the wors while cooking! Do not overcook! If you do, the juice will escape and the boerewors will become dry.
In our family we like to eat it with konfyt (apricot or gooseberry works very well), stywe pap and off-course spicy tomato sheba.
We make boerewors in batches on a regular basis. If we are out of stock or if you want to order a large quantity for an event, please contact Anton to discuss the delivery date and quantity. We will make a batch on demand.
Boerewors Purity Act: Our boerewors fully comply with and exceed the regulations governing the composition and labeling of raw boerewors and raw mixed species sausage (RSA Act No. 54 of 1972)
This is Anton's biltong made from high quality, chilled US, New Zealand & Australian topside, sirloin or rump beef. There is no MSG, no chemical flavour enhancers and definitely no additives. It is made by cutting the fresh beef into strips and marinating it in Anton's traditional family blend of spices. The beef is then air dried in a low humidity chamber to a traditional medium dry standard (hard crust but still soft and red in the centre). As soon as it reaches this optimum level, it is immediately removed from the chamber and frozen, awaiting your orders.
Biltong is sold whole so you will need a sharp knife and cutting board to carve it to your liking.
Shipping & Storage
The biltong is send frozen. Because of the high humidity in Japan that encourages mould growth, it is highly recommended that you keep the biltong frozen in a sealed freezer bag, and only remove enough for a day or two's eating each time. Let the biltong thaw and reach room temperate before carving and eating it. We have found that managing the biltong in this way gives the best result and removes the risk of spoilage because of mould growth.
We make biltong in batches on a regular basis. If we are out of stock or if you want to order a large quantity for an event, please contact Anton to discuss the delivery date and quantity.
Biltong
Traditional recipe - pure beef biltong
¥1200
Anton's biltong & dröewors is air dried in a low humidity chamber and immediately frozen when it becomes ready to eat. It is send frozen and we highly recommend that it is kept frozen. Japan has very high humidity that will quickly lead to mould growth on the biltong and occasionally even on the dröewors if kept outside or in the fridge. Keeping it frozen eliminates this risk entirely, and allows you to store and enjoy biltong for a long time.
Remove only enough for eating on the same day, let it thaw and reach room temperature before cutting and eating it.
STORAGE METHOD
Freezer safe bag in the freezer | Temperature around -18°C | Can be kept for 6–12 months |
