Project Boerewors

We did some research as to what exactly real boerewors is, where it comes from and how one can establish a benchmark quality in South Africa in order to preserve this national treasure. During this process we found that there are some questions relating to boerewors that needs to be answered. In the followup posts in the category “All about Boerewors” we give you the culmination of months worth of research. The recipe part is the culmination of 350 years of research.

This is what your boerewors should look like when braaied

Our Approach

First we established the commonly accepted criteria for real boerewors. Secondly we looked at best practices (as far as production and ingredients go) and thirdly we approached industry leader Freddy Hirsch to develop a spice that could compliment this ‘best practice’ boerewors. The resulting recipe and spice are by no means the only way to produce true boerewors, but it is our guarantee that what you are eating is the real thing.

The participants

In the “Downlaoads” section of this website, you will find a list of participating butcheries that have all pledged to prepare real boerewors at their establishments according to the recipe specified here. Apart from some minor additional herbs and spices as per the butcher’s taste, you know that what you’re getting at these butcheries is the same boerewors that we tasted here at braai headquarters. You will have the peace of mind that it contains no funny stuff. When you visit these butcheries, you may ask the butcher to view the certificate signed by myself and the butcher. You will also find the Braai4Heritage logo on specially marked packs.

The Recipe

  • 30 parts of selected fine meat
  • 1 part vinegar
  • 1 part water
  • 1 part Freddy Hirsch Kameelhout spice.

This promotion is done annually during September in the run-up to braaiday on 24 September. If you are a butcher and would like to take part, get in touch with your local Freddy Hirsch rep as soon as possible.

This entry was posted in Boerewors Information and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.


  1. michael mullinaux
    Posted June 8, 2011 at 11:08 pm | Permalink

    Cannot find instructions for your boerevorst plus seasonsings ordering. Need to bring dry seasoning packet to US by postal and have instructions for a competant butcher here to blend/package.
    First had ‘vorst cooked in a shovel on a job site for lunch in ’78 in cannot forget best taste. Local friends recommend your site.

  2. Cecil
    Posted February 18, 2013 at 8:48 am | Permalink

    I have come to enjoy the “kameelhout/kameeldoring” flavour so much that I favour it above all others and don’t buy boerewors unless I can get that flavour.

  3. Posted March 31, 2015 at 9:07 pm | Permalink

    i like this product and want to know if I can order direct from Fredy Hirsh because I live in Canada

Post a Comment

Your email is never published nor shared.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>