Specialists in game meat. Quality is the name of the GAME here! 
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-  K O L S K O O T  -

Kolskoot Deli and Butchery specializes in game meat. If you've ever wondered how your meat products are handled and processed before they arrive on your plate, you've come to the right place.

Kolskoot has built up a reputation for supplying excellent quality meats to households and restaurants. You can shop at our Deli in Paarl or order a selection online. If you have a business and wish to sell our products, we do offer quality meats at wholesale prices. Please enquire to find out more. 

We are also well known to local hunters for breaking down their bounty and producing choice cuts and biltong for them at our meat processing plant in Windmeul. Bring your carcass and we can discuss your requirements.

-  FUN FACTS  -

The word “venison” is taken from the Latin venari, meaning “to hunt”. It was originally used to refer to the meat of any wild animal. Game is incredibly versatile and can replace farmed meats in most recipes for a tastier, healthier and more sustainable meal. The most straightforward swaps are wild venison in place of beef or lamb. The “gamey” flavour of wild meat is the result of the animal’s natural, varied diet. Farmed animals eat a bland diet based around grass or grain, resulting in bland meat. Wild animals, on the other hand, enjoy a variety of grasses, berries, grains and insects, and this is what makes their meat so flavoursome.

‘Boerewors’, an Afrikaans word, literally means ‘farmers’ (‘boere’) and ‘sausage’ (‘wors’). Boerewors is made from coarsely minced beef that is combined with dry-roasted coriander as a main ingredient. No South African barbecue or ‘braai’ is complete without boerewors.

 

‘Biltong’, from the Dutch ‘bil’ (‘rump’) and ‘tong’ (‘strip’), is a kind of meat preserved through a technique that was used by the Khoikhoi. The Khoikhoi sliced meat into strips first and then cured it with salt before hanging it up to dry. When the Dutch, German and French settlers arrived in the 17th century, they added vinegar to the curing process. The Dutch spiced the biltong by adding cloves, pepper and coriande

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