South African Specialities

Green's are pleased to offer the genuine flavour of Africa:

Biltong:
Prior to the introduction of refrigeration, the curing and drying process was used by pioneers to preserve all kinds of meat in South Africa. Today biltong is most commonly made from beef. For finest cuts, sirloin is used or steaks cut from the hip such as topside or silverside. Other cuts can be used, but are not as high in quality. Usually the strips of meat are marinated in a vinegar solution a few hours, which is poured off before the meat is flavoured with rock salt, whole coriander, black pepper and brown sugar. The strips are then hung in a dryer.

Droewors:
Created in a similar curing and drying process to biltong, droewors is a sausage which has become popular in its own right as a snack.

Boerewors:
Boerewors is based on an older tradionally Dutch sausage made from coarsely minced beef combined with minced pork and spices (toasted coriander seed, black pepper, nutmeg, cloves and allspice). Like many other forms of sausage, boerewors is preserved with salt and vinegar, and packed in sausage casings. Traditional boerewors as sold at Green's is always formed into a continuous spiral.

West Berkshire Health Department
has awarded Green's of Pangbourne a 5 star rating.