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OUR FACTORY

Our factory in Mascot and has been specifically designed for our production needs.

We comply with the strictest regulations and requirements and are HACCP accredited. Our HACCP food safety program was specifically designed for our production methods and we regularly send samples of all our products away for testing to ensure quality and consistency of our products.

Our factory boasts a dedicated, custom-built drying room where we hang all our biltong and related products. We are able to effectively simulate the cold, dry climate of the South African Highveld, thereby ensuring the best possible taste and texture in our products.

Due to the large cool-rooms and preparation areas we have at the factory, we can process and age all our fresh bodies of beef here. We dry-age all our beef in a special cool-room for up to 21 days, the optimum time to age beef for. We supply our own stores with our 21 days dry-aged beef, as well as a few other restaurants, like Sunset Grill on the iconic Bondi Beach.

We also manufacture all our fresh sausages and boerewors at our factory and all wholesale orders get distributed from there.

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