Dröewors
Farm recipe pure beef dröewors
¥1200
This is Anton's dröewors 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 pieces and marinating it in Anton's traditional family blend of spices. The marinated beef is then minced, stuffed into sheep's casings and air dried in a low humidity chamber to a traditional medium dry standard. As soon as it reaches this optimum level, it is immediately removed from the chamber and frozen, awaiting your orders.
Dröewors is cut into "sticks" that are ready to eat.
Shipping & Storage
The dröewors is send frozen. Because of the high humidity in Japan that encourages mould growth, it is highly recommended that you keep the dröewors frozen in a sealed freezer bag, and only remove enough for a day or two's eating each time. Let the wors thaw and reach room temperate before eating it - it only takes about 20 minutes to thaw. We have found that managing the dröewors in this way gives the best result and removes the risk of spoilage because of mould growth.
We make biltong and dröewors 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.
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 |