Raw Sintra Droëwors dry beef sticks made with Portuguese beef and toasted coriander

Droewors (Dried Beef Sausage)

250g
€17,50 EUR
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Raw Sintra Droëwors dry beef sticks made with Portuguese beef and toasted coriander
  • Raw Sintra Droëwors dry beef sticks made with Portuguese beef and toasted coriander
  • Raw Sintra Droëwors traditional South African dried beef sausage
  • Raw Sintra Droëwors dry beef sticks made with Portuguese beef and toasted coriander
  • Raw Sintra Droëwors traditional South African dried beef sausage
Droewors (Dried Beef Sausage)

Droewors (Dried Beef Sausage)

7 reviews

€17,50 EUR
Taxes included. Shipping calculated at checkout.

Biltong's thinner, tastier cousin. A traditional South African dried beef sausage, spiced with toasted coriander and air-dried until firm and full of flavour. Made from locally sourced Portuguese beef. High in protein (>40g per 100g) and long lasting. Perfect for trips, hikes or late night snacks.

You asked for it, we made it... Raw Sintra Droëwors is made with a short, honest ingredient list:

  • High quality Portuguese beef
  • Beef fat (15-20%)
  • Apple cider vinegar
  • Worcester sauce
  • Natural sea salt
  • Dried spices (toasted coriander, black pepper, cloves, nutmeg)

Storage: Always store in the refrigerator. Remove the plastic packaging, keep in the fridge in the paper bag or Tupperware container and enjoy.

Allergens: Contains fish (anchovies, from the Worcester sauce) and gluten (barley). Everything else is beef, vinegar, salt and spice.
Size
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💚 Delivered anywhere in Mainland Portugal in 1-2 business days. Thursday PM & Friday orders ship on Monday as our couriers do not deliver on weekends.
  • 5 stars: 5 (71%)
  • 4 stars: 1 (14%)
  • 3 stars: 0 (0%)
  • 2 stars: 1 (14%)
  • 1 star: 0 (0%)
R
Ricardo

Totaly succeded my expectations..I highly recomend it 😉🙏🙌❤️‍🔥

Ricardo review photo
D
Deon

Delicious.

A
Anonymous

Taste is spot on, however the droewors is anything but droog. The fat content is much too high, and even after an additional 36h in a biltong drying cabinet, and a couple of paper towels totally drenched from the dripping fat, the core was still way too fatty.

Thank you for the feedback. We try to keep to about 80/20 ratio of meat to fat, but it can vary a little by batch. We keep ours refrigerated to keep them crisp and dry, away from the hot summer sun. We'll have a look at the next batch and see where we can improve.

S
Sharron

Amazing flavour