What is dry wors?

Dry wors is a type of cured meat originating from Southern Africa, commonly consumed in countries such as South Africa and Zimbabwe. It is similar to beef jerky, but with a unique taste and texture. The meat used for dry wors can come from various animals, including beef, pork, and game meats like kudu or springbok. The meat is finely ground and mixed with spices, which may include coriander, cloves, nutmeg, and pepper. The mixture is then filled into natural casings and hung to air-dry for several days, resulting in a long-lasting shelf-stable product that is often used as a snack or added to dishes like stews and soups. The flavor of dry wors can vary depending on the spices used and the type of meat, but it is generally salty, savory, and slightly spicy. It is a popular food item in Southern Africa, particularly among hunters and outdoor enthusiasts due to its portability and long shelf-life.