Cruga Ltd

About Us

Cruga makes and supplies biltong, boerewors and braai meats for the UK market. Marinated to a secret family recipe using the finest herbs and spices available, then air-dried, hand-trimmed and cutting to produce conveniently-sized slices has created a growing legion of loyal fans. A wide range of South African foods are also supplied.

Summer a great opportunity to barbeque a coil of Boerewors!

For all UK citizens wanting to impress friends and family at their next barbeque (Braai - in South African terms), why not do this by breaking away from the traditional hamburger patties and pork sausages and throw a coil of boerewors onto the barbeque. Cruga make and supply original, garlic and peri-peri flavoured boerewors. This meaty treat is made in our butchery to a unique South African family recipe with a combination of corriander and other herbs and spices to give the sausage its special flavour. Boerewors, a spiral-shaped sausage, is a popular braai (barbecue) meat in South Africa. They are thick, hearty and flavoursome sausages, often eaten with a corn porridge called pap. There is no one definitive recipe for making boerewors, as nearly every family or butcher has their own variation. But, generally boerewors is made with beef plus pork and flavoured with coriander and vinegar. And while it originated with white Afrikaner South Africans, this tasty sausage is now popular throughout southern Africa. This South African sausage can also be used to spice-up a potato salad, added to lentil soup, served as a starter with a cream cheese dip or as a 'Hot Dog' alternative - or just eaten on its own!

Why Biltong is Best

The difference between biltong and jerky is that the first is a dried meat product traditional to South Africa and the latter, is a meat shavings with its origin from the days of the American cowboy. But, there is more to the difference between these two meaty snacks. The key difference is in the cut of the meat and how it is prepared - one being air-dried and the other dehydrated.About Biltong: - Game or beef meat is cut into long thick strips. - Salt is rubbed into the meat to kill the bacteria and other pathogens in the meat as well as to add flavour. - The salt is then brushed off the meat before it is dipped into the vinegar to remove any residual salt, add flavour and also to kill off any pathogens. - The meat is seasoned with herbs and spices - coriander being the main one used. - The biltong is then hung to dry by suspending the strips of meat from hooks in a dark cool room for a few days. A fan is used to create air movement, essential to the drying process.About Jerky: - The meat is cut into very thin strips. - Marinated. - The meat is seasoned with either black pepper or garlic or both. - Jerky is dehydrated using some kind of heat source to help kill pathogens, and to expedite the drying process, which averages between 4-12 hours. In order to be sold in the United States, jerky must have been dehydrated utilizing a heat source of at least 160 degrees F, which is the lowest heat necessary to kill bacteria. In its purest form, jerky is simply dehydrated meat, that doesn’t have to be marinated or seasoned. Which do you prefer? The choice is yours, but if it is a healthy, low fat flavoursome meat snack you want, then perhaps Biltong is the better choice!

Videos

Photos

Our Reviews

Be the first to review this business.

Special Offers

Map