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Garlic Drywors 250g

Garlic Drywors 500g

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£18.90 GBP

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Purchase options
£21.00 GBP
£18.90 GBP

Auto-renews, skip or cancel anytime.

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Medium/Dry: Medium

Garlic Drywors 500g

We use top quality grass-fed British or Irish beef to make our drywors. The spices are imported from South Africa, mixed with the meat and diluted vinegar and stuffed into natural sheep casings before going into the dryer. There are 3 flavours to choose from: Traditional, Peri-Peri and Garlic Our drywors is not too lean with just the correct amount of fat to give it that proper flavour and texture. If you do prefer your drywors dry or wet, please add to your comments field and we will do the best we can to accommodate.

Ingredients:

Salt, Spices, Herbs & Spice Extracts (Celery), dried garlic, Flavour Enhancer E621, Dextrose, , Flavourings [Maize Starch, Anti-caking Agent (E551), Acidity Regulator (E339), Flavour Enhancer (E631, E627), Antioxidant (TBHQ E319, Sodium Erythorbate E316)], Dehydrated onion, Antioxidant (Sodium erythorbate E316) Preservative: Sodium Metabisulphite E223 (Sulphur Dioxide)

Allergens: Celery, Sulphur Dioxide

DRYWORS HAS A 2 MONTH SHELF LIFE

Customer Reviews

Based on 4 reviews
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50%
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k
kim w.

a bit wetter than I asked for

Drywors is dried in 2 days, so there isn't a lot between wet and dry and of course it all depends on the weather. If it is too wet, leave out on a paper towel and it will be noticably drier in a day.

F
Fiona M.
chunky consistency

a bit coarse so not that enjoyable

This is the way droewors is made in South African and around the world. We all mince with the same size plate which makes it this consistency. Any finer and it would be a paste which would be awful. Happy to try a sample of what you deem to be the correct consistency.

M
Michelle B.
Always the best Droewors

I’ve bought from many suppliers but Best Biltong is by far the best in terms of taste, quality and customer service.

S
Susan G.
Garlic Drywors

These were lovely but a little too dry and could be more garlicky. However I enjoyed them.