Wagyu Drywors Traditional
Wagyu Drywors Traditional
Our grass fed wagyu drywors is made from Highland Wagyu beef with a meat to fat ratio of 80:20. We mince, add our spices and fill into sheep casing before hanging and drying in our commercial biltong driers. We came up with the idea of using Wagyu to make biltong and drywors after seeing Wagyu on a television show in December 2015. In January 2016, we set up wagyubiltong. After doing some research, we contacted Highland Wagyu and spoke to Martine, the owner, who was excited about the idea. The rest, they say, is history. Wagyu is high in monounsaturated fats and is a good source of Omega-3 and Omega-6 fats. Wagyu fat is therefore liquid at a low temperature, so even though there is a high fat content, it's not 'fatty'. The Wagyu fat in Wagyu biltong and drywors dissolves on the pallet without leaving a fatty feeling. It's buttery and delicate and tastes quite different to normal beef biltong.
Ingredients: Beef, Lamb Casing, Salt, Spices, Herb & Spice Extracts (Celery), (Flavour Enhancer E621), Dextrose, Preservative [(Sodium Metabisulphite E223) (Sulphur Dioxide)], Flavour Blends {[Salt, Maize Starch, Flavour Enhancer (E621), Anticaking Agent (E551), Spice Extracts (E319), Acidity Regulator (E339), Flavourings, Flavour Enhancers (E631, E627)] [Spice Extract, Vegetable Oil), Flavourings]}, Dehydrated Vegetable (Onion), Antioxidant (Sodium Erythorbate E316)
Allergens: Celery, Sulphur Dioxide
DRYWORS HAS A 1 MONTH SHELF LIFE
