South African meat and sausage specialities made in Germany

My motto in life is “Love goes through ones stomach”. I plan to devote more time to making a difference and let love go through many experiences of my valued customers.

As a passionate chef, I completed my profile and studies with a German examination in culinary cooking.

During my studies to become a Chef at Feinkost-Käfer, I always enjoyed the journey but deep down I missed something, I missed my culture and felt that I needed to bring it into my South African style and outdoor culinary culture to my new adopted country.

South Africans prefer meat and especially beef as a first choice protein source. So I started to experiment with drying meat and joined efforts with a butcher with more than forty years’ experience. He taught me the art of de-boning, fileting and cleaning. I got shown which part of the animal gets used for what purpose.

Also I learnt how to make sausages, the correct working methods, curing temperatures plus the highest standards of hygiene.
It came naturally to me to start experimenting more and more with South African biltong and droëwors.
We were having fun while creating some of the most tasty, delicious biltong and droëwors batches. I was starting to live my dream and the butcher needed no encouragement to experiment with different methods and spices. We got to a wonderful taste of biltong – we were ready to start sampling and tasting.