Freddy Hirsch Gold Medal Cabanossi Spice
$39.95
600gm
Bring a true taste of South African tradition to your kitchen with Freddy Hirsch Gold Medal Cabanossi Spice. This premium 600 g free‑flowing blend transforms ordinary meat into irresistible cabanossi with ease and authenticity.
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Ingredients
Salt, Cereal [Wheat Bran (Gluten – Triticum aestivum), Maize*], Spices (Irradiated), Phosphate (E451), Starch (Tapioca), Curing Agent [Salt, Preservative (Sodium Nitrite) (E250), Sodium Carbonate (E500), Colourant (E127) – Packed Separately; Mix Immediately Before Use], MSG (Flavour Enhancer) (E621), Ascorbic Acid (E300), Flavourings, Flavour Enhancer (E635). *Contains Genetically Modified Organisms
Allergen: wheat
Self stable: includes natural preservatives to stay fresh, no fuss
Shipping Policy
We aim to dispatch all UK orders on the same day before 1pm Mon-Fri.
You can expect delivery within 3-4 days.
Flavour Experience
Savory Profile & Visual Appeal – This reddish‑brown mix delivers a rich savoury garlic punch, followed by a clean white pepper heat. The coarse texture makes it ideal for stuffed sausage casings, creating that classic cabanossi chew.
Spice up your next Biltong adventure
Our spice mixes are a great way to infuse bold flavours into your next batch of Biltong.
Prepare the meat
Using a sharp knife, following the grain of the meat, cut into 20mm (2.5cm) thick lengths.
Add spice mix
Sprinkle evenly on both sides between 40g to 50g per 1kg of cut meat. Leave overnight in the fridge.
Hang in your Biltong box
Add a hook to the thickest end of each length and hang in your biltong box.
Let the magic happen
Test the readiness of your biltong every couple of days by squeezing the sides together. If you feel any give, it’s still ‘wet’ inside.
Once ready, slice and savour.
Are you ready for this?
Recipes for you
FAQ
What is the best way to store the spices?
Store them in an airtight container in a dark, dry place. Do not store spices in direct sunlight, as this will shorten their shelf life.
How long do I hang my biltong and how long does it take to dry?
Around 5 days depending on the weather, and whether you like your biltong crisp and dry or slightly wet/ moist.
What cuts of meat do I use?
Topside and silverside, both cuts of rump, are ideal for biltong. Tenderloin, sirloin, and steak from the rump or hip are also fine to use. Always try and buy the best quality meat you can afford for the best results! Keep an eye out for lean cuts of meat with even yet minimal marbling.
Can I freeze my biltong?
Preferably not. Freezing damages the fibres of the meat (because of the jagged water crystals) and softens it, making it mushy.
What equipment do I need?
Kalahari Khabu stocks biltong makers, biltong hooks and biltong cutters to ensure your entire process is seamless, efficient and flop proof!
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Received my Kalahari Khabu biltong dryer about a month ago. Absolutely stoked with it, I have dried biltong and dry Droewors and it sets the meat perfectly in no time. Nice size unit that fits in the kitchen well. Would definitely recommend getting one.
Claire & Steve Webb
Loving our new KK11 biltong dryer. We've done about 12 batches in it now and it has not missed a beat. Excellent service from Kalahari Khabu.
Arnold Marais
Great service and after-service care. Super well-made product that works really well. It’s well made and my first biltong effort was done in around 24 hours and was excellent. Thin strips of beef rump with chilli. Really impressed all round.
Mark “Doubtless Bay Villas” Calverley