boerewors

As leading suppliers of the best wholesale meat Western Cape and Johannesburg have to offer, we always strive to provide not only the best quality products but also to keep abreast of all developments in the meat sector.

It’s that time of the year again, and never have we needed a braai day or the celebration of our loved ones and our culture more than we do on this Heritage Day!

National Braai Day, synonymous with Heritage Day, was begun more than a decade ago by Jan Scannell aka Jan Braai. The concept really gained momentum in 2008 when Archbishop Desmond Tutu lent it his support - and 12 years later, we have one of South Africa’s favourite foodie holidays.

Sausages hold iconic status in the hearts and minds of many people – just think of the English with their bangers and mash, the Germans with their bratwurst or the Spanish with their chorizo. And of course, let’s not forget, the South Africans and their boerewors!

We’re in for a double treat this weekend – not only is the World Cup kicking off in Japan this Friday but for many of us, it’s also a long weekend thanks to Heritage Day aka National Braai Day on Tuesday 24 September! Initiated by the Mzansi Braai Institute in 2005, National Braai Day soon gained the patronage of Nobel Peace Prize winner, Emeritus Archbishop Doctor Desmond Tutu and was endorsed by South Africa’s National Heritage Council as Braai4Heritage in 2008. 

We all know that protein is essential to our bodies – it plays a myriad of roles from providing cell structure and strength, to aiding our immune system. The building blocks of protein are called amino acids and there are 22 specific types inherent to the process – 13 of these are produced by the body, nine are not and they must be sourced from the foods we eat. While plant-based foods will provide some of these amino acids, it is only animal-based protein that provide all nine in one go.

You might be forgiven for thinking we’ve made a mistake in the title, after all, who’s ever heard of a PhD in biltong making? But it’s a thing, really it is, and the first person to have earned this accolade is Stellenbosch University (SU) student, Maxine Jones, who received her doctorate in food science from SU earlier this year.