South African meat and sausage specialities made in Munich

South Africans love meat! It is one of the staple foods, fresh on the grill or as biltong and droëwors. This dried meat tastes unique, has a high protein content, is great for building muscle and contains relatively low calories.

My vision is to produce the best South African meat and sausage specialities to the highest standard in Germany, thus aiming to make South African food culture better known in Europe. Even traditional German and Bavarian meat and sausage lovers will quickly be persuaded to eat biltong and droëwors as a snack option.

Here you will find a small insight into my products.

Boerewors and biltong are the heart of the South African food culture

It was the first pioneer farmers (boere) from the Netherlands into South Africa, after the Great Trek across the Drakensberg mountain range into the heart of South Africa, that started to make boerewors from good quality mincemeat, sausaged into shark intestines and so became boerewors as we know it today. The combination of spices, beef and a percentage of pork is the secret to producing tasty and juicy boerewors.

Only basic spices such as pepper, coriander, nutmeg and cloves are blended into the finest quality of beef mince mixed with a small quantity of pork meat. The exact percentages of Mopani boerewors mix is a secret that only Francous keeps close to his chest.

During the drying process, the meat loses more than half of its original weight. In this maturation process, the spice mixtures and marinades permeate the meat and transform it into a unique taste experience.
This traditional process takes full effect in 6 – 16 days and requires neither machines or impatience – just the right temperature, air and time.

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Boerewors is not only for eating when you are hungry

Many arguments have been resolved, parties held, and nights enjoyed under the African skies while sitting around a fire made of Mopani branches burning into the night. Rumor also has it that most South African humour and jokes were created around boerewors braais, with a little brandy to get the mood stimulated. The popular British breakfast dish “Bangers and Mash“ has also been largely replaced by boerewors and mash with a free range egg on top, delicious!!

Boerewors caters for all tastes and can be enjoyed with a fruity chutney, tomato sauce, chilies, Tabasco, Worcester sauce, tomato relish and many more.

If you have heard about Mopani boerewors and are considering to give it a try on a braai, be warned that the juicy taste and addictive smell of boerewors on a fire or grill may result in you having to purchase a larger fridge or to make space for the MOPANI BOEREWORS in your existing fridge.

Mopani Trees

Mopani trees form the staple diet of most browsing animals of the Southern African continent, particularly elephants, buffalos, elands, roan antelopes and many more. Leaves of the Mopani resemble two perfectly shaped butterfly wings. The heartwood of the tree is an attractive dark reddish brown colour, hard, heavy and durable. It is used extensively for ornaments and furniture. Besides it is the preferred wood for camp fires throughout Southern Africa.

Caterpillars of the emperor moths feed and breed in the trees. They are widely eaten as protein by indigenous people and cattle.

The mopani leaves contain enzymes, which become bitter after animals eat and disturb the tree. Animals don’t like the bitter terpentine like taste of the disturbed leaves and move onto other untouched trees. This ensures that the trees are never over grazed and thereby preserving the natural African bush.