Master meat: Make boerewors and droëwors at Soetmelksvlei

Nothing beats making your own boerewors and frikkadelle from scratch, especially when you’re using our farm-reared, prime Chianina beef.

The day will start with a short ride along the picturesque slopes of Simonsberg to Soetmelksvlei, a historical farmyard set in the late 19th century – a time when life was simpler, and craftsmanship was treasured.

Here, in the contemporary Meat Room, master butcher Jaco Koegelenberg will first demonstrate the carving and mincing of meat, before making traditional boerewors. Under Jaco’s guidance, guests will make their own droëwors and taste some of the dried delicacy as well.

After a hands-on morning in the Meat Room, we’ll enjoy a hearty lunch including frikkadelle at the Old Stables Restaurant before heading back to Babylonstoren.

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