Boerewors [SEP] country of origin
Like many other forms of sausage, boerewors contains a high proportion of fat, and is preserved with salt and vinegar, and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral. It is often served with pap (traditional South African porridge / polenta made from mielie-meal). Boerewors is also very common throughout Namibia, Botswana, Mozambique and Zimbabwe as well as with expatriate South and Southern African communities in Australia, New Zealand, Canada, Ireland, the Netherlands, Taiwan, the United Kingdom
may be cured with wine, with culatello di Zibello having PDO status.
Animal foods Dried meats D.
- Droëwors a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage.
Animal foods Dried meats E.
- Elenski but a dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country. The meat has a specific taste and can be preserved in the course of several years, owing much to the special process of making and the climatic conditions of the part