If you’ve ever strolled past Bracko’s market stall, you’ve probably seen two South African favourites sitting side by side: biltong and droëwors. Both are air-dried beef snacks, both are packed with protein, and both are addictive once you start snacking. So what’s the difference? Let’s break it down.
The Basics
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Biltong: Strips of beef, cut thick, cured in vinegar and spices, then air-dried.
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Droëwors: A dried beef sausage, seasoned with coriander and pepper, then air-dried until firm.
Same roots, different shapes.
Texture & Bite
Biltong is sliced from whole cuts, so it ranges from tender and soft to firm and chewy, depending on thickness and drying time. Droëwors, on the other hand, is mince-based sausage — drier, more uniform, and easy to snap into bite-sized pieces.
Flavour Profile
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Biltong: Bold, tangy, layered flavours thanks to vinegar and spice rubs.
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Droëwors: Warm, aromatic spices with a slightly milder taste, perfect for casual snacking.
How You Eat Them
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Biltong: Great for grazing boards, post-gym snacks, or pairing with wine and beer.
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Droëwors: The ultimate beer snack — easy to share around the table or pack in your pocket.
Nutrition
Both are high in protein, low in carbs, and naturally satisfying. The main difference? Droëwors tends to be leaner, while biltong often has more marbling and variation in texture.
Why Not Both?
At Bracko’s, we don’t make you choose. Our wagyu biltong (6–7 marbling score) delivers buttery richness, while our droëwors offers a spicy snap. Together, they’re the perfect combo: one for chewing slow, one for popping fast.