A look at the dried meats of south africa

These shops may sell biltong as "wet" moist"medium" or "dry". Apart from the hams, other traditional Chinese or Asian processed meat products are completely different from the European ones. It can be made from beef, various types of game, ostrich or even fish.

It has a staple part of the diet for hundreds of years but now seems to be becoming a bit of a delicacy due to being made from ever more exotic ingredients. More than one century ago the technology for the manufacture of raw-cooked products see page was invented in Germany.

South Africa is a food loving nation and has a flourishing gastronomic culture to be enjoyed. Nowadays, biltong and droewors producers often add flavourings such as chilli or garlic to the meat and use a variety of meats, such as ostrich and wild boar.

For those wanting a bit of fat on their biltong, beef is the right choice. We hope to have given you some inspiration for your culinary adventure in South Africa. It can be kept under ambient temperatures for up to five days, after that it should be refrigerated to slow down the fermentation, which, if continued at high temperature, would make the products too sour.

The bigger the height difference between the bottom and top holes, the stronger the draft. It is a very thick and fatty sausage and can sometimes be a bit much for even die-hard carnivores.

Dry heat and not smoke is essential in Chinese sausage manufacture. Nowadays, local communities gather at braais at the weekends to share food.

It consists of spiced minced meat baked with an egg-based topping. A pity I did not get to do a bush walk which is a more adventurous way to experience the safari. In South and Central America and in South Pacific countries no significant own traditions existed in the meat sector and European meat manufacturing traditions were adopted initially.

Most traditional Asian meat products are fermented for extension of their shelf-life and achievement of desired flavour and taste.


The best biltong is made from the eye of the round muscles that run down both sides of the backbone. South African wines are well-known internationally and have a long history in the Western Cape region.

This will keep insects away. People also kept sheep and goats, and communities often organised vast hunts for the abundant game; but beef was considered the absolutely most important and high status meat. In the United States, biltong is relatively rare as beef jerky has been traditionally the more popular dried meat snack.

Lowering of the water activity aw in the presence of sugar and improvement of bacterial stability. With the emergence of comminuting equipment such as bowl cutters and emulsion mills the technology for raw-cooked products was refined and improved.

We'd love to hear your favourites. Heat has only been introduced into the process in recent years, and traditional biltong makers maintain that heat makes for an inferior end result.

Herb sausage Longganisa Fig. They are dried products and their flavour results basically from the ingredients used. There are also specialised retailers that sell biltong. The ribs of any cattle that were slaughtered in many communities were so prized that they were offered to the chief of the village.

It is also made with curry powder leaving it with a slight "tang". Wash the meat and cut at an angle against the grain into about one inch strips.

The introduction of domestic cattle and grain crops by Bantu speakers who arrived in the southern regions from central Africa since 10, BC and the spread of cattle keeping to Khoisan groups enabled products and the availability of fresh meat on demand.

Biltong is raw meat that has been seasoned, sun-dried or blow-dried.South African meat dishes include large varieties of meats, from fish and seafood, to beef, pork, chicken, goat and lamb. More particular meats will be encountered in special dishes, such as the crocodile sirloins, fried caterpillars, fried sheep heads, and termites, locusts and mopane worm stews.

Biltong is a form of dried, cured meat that originated in Botswana, South Africa, Zimbabwe and Namibia. Various types of meat are used to produce it, ranging from beef and game meats to fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.

Pack in your biltong: Firstly you should snack like a South African. Biltong is dried meat (similar to beef jerky), usually spiced with salt, pepper, coriander and various other flavours e.g.

South African cuisine

chili. It can be made from beef, various types of game, ostrich or even fish. Biltong is South African dried meat made by salting, spicing and curing selected cuts of beef, venison, kudu, springbok or ostrich. The best biltong is made from the eye of the round muscles that run down both sides of the backbone.

Today, in the dairy section of South Africa's supermarkets, one will find a variety of kinds of milk, sour milk, sour cream, and other modern versions of traditional milk products.

Restaurants and fast food outlets.

How to eat like a local when in South Africa

South Africa can be said to have a significant "eating out" culture. From omega-3 rich anchovy spread in South Africa to shiitake mushroom chips in Thailand, there’s definitely no shortage of inspiration.

A look at the dried meats of south africa
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