Herby Hog Drywors

Herby Hog Drywors - made from wild British venison

A Summer Twist on our ever popular Wild Boar Droewors !

Made with 1/3 British Wild Boar and 2/3 British Wild Venison, we love the citrusy lift from Organic Thyme, together with just a touch of Smoked Garlic.

We recommend this if you like your biltong on the WET & FATTY side. But don't feel any rush to eat it - the Wild Boar and Thyme flavours mature beautifully!

All our Drywors is made using the eye of venison meat (you won’t catch us using chewy cheap cuts for our sausage. Any offcuts go to Corrie, our Labrador!)

Drywors is what we make with the pieces of rump steak that aren’t long enough for a strip of biltong. We mince them and blend with just the right amount of fat. The mix is salted and spiced before filling into natural lamb casings, just like long chipolatas. A few days drying and it’s good to go!

Ingredients: British Wild Venison, Wild Boar, Natural Salt, Organic Apple Cider Vinegar, Organic White Wine Vinegar, Coriander, Black Pepper, Smoked Garlic, Organic Thyme