MADE IN BUSSELTON.
NOT A FACTORY.
A family recipe, a love of the braai, and a refusal to cut corners.
Busso Jerky started the way the best things do: around a fire, with good meat, good mates and an argument about whose biltong recipe was better.
We settled it the only way that mattered. We started making our own, properly, in small batches, the way it has been done in South African kitchens for generations. Coriander toasted and crushed by hand. A long cure. Patient air-drying. No shortcuts and no nasties.
The braai heritage
If you grew up around a braai you already understand it. It is not just a barbecue. It is the gathering, the slow afternoon, the smell of the fire and the wors going on while everyone argues about the footy. Our biltong and droewors come straight out of that tradition, brought to the South West and made for the way Australians eat: at the game, in the esky, on the road and on the board at the end of the night.
Small batch, premium cuts
Everything is cured, dried and packed right here in Busselton. We buy premium cuts, run small batches, and pack fresh so it reaches you at its best. Because we make it ourselves, we can keep the quality where we want it and the flavours honest. When you order from us, you are not buying off a faceless shelf. You are buying from the people who made it.
Busselton local
We are proud to be a South West business. Our dried range ships right across Western Australia, sealed fresh and posted to your door. Our fresh steaks and boerewors are reserved online and collected in store, so the fresh gear reaches you at its absolute best. Come say hello if you are in town.