★ MINCE ★ BOEREWORS ★ PORK ★ DROËWORS ★ BILTONG ★ SPIT SOUS ★ ORIGINAL FAMILY RECIPE ★ SINCE 1980 ★ CUT TO ORDER ★ DELIVERED TO YOUR DOOR
★ MINCE ★ BOEREWORS ★ PORK ★ DROËWORS ★ BILTONG ★ SPIT SOUS ★ ORIGINAL FAMILY RECIPE ★ SINCE 1980 ★ CUT TO ORDER ★ DELIVERED TO YOUR DOOR
The Block · Cut to Order
Fresh from the block.
We don't only bottle the sous — we cut the meat too. Same butcher, same 1980 standards. Order by the kilo on WhatsApp and we'll cut, pack and deliver.
R130/KG
Pure Beef Mince
No fillers, no nonsense — straight beef, minced fresh for bolognaise, frikkadelle and pies.
R124/KG
Boerewors
Coarse-ground and filled to the family recipe — the coil that belongs on every braai.
R76/KG
Pork Loin Chops
Thick-cut and bone-in, trimmed clean. Straight from the tray onto the coals.
R76/KG
Pork Rashers
Streaky belly rashers with the fat cap left on — crisp them up, then gooi sous.
R390/KG
Droëwors
Slow-dried wors, seasoned the old way. Snaps clean and chews soft.
R395/KG
Biltong
Cured, spiced and sliced the way you like it — wet, medium or dry.
3kg Mixed Pork Chops
1kg loin chops · 1kg shoulder / best-end chops · 1kg leg chops — a full braai's worth in one pack.
🚚 Delivery only · prices per kilo · subject to availability
One Bottle · Endless Fires
4+ ways to gooi
From the coals to the sushi mat — Spit Sous brings the same bright, smoky tang to everything it touches.
On Steak
Sprinkle over chops, boerie and steak straight off the coals. That butcher's-vinegar bite cuts the fat and wakes the smoke right up.
Chops · Boerie · Steak
On Chips
The chip-shop classic — a good splash over hot slap chips. Sharp, salty and moreish, exactly how vinegar on chips should be.
Slap chips · Fries · Wedges
Over Sushi
A few drops where soy can't reach — sharp, clean and a little wild. The unexpected hit that turns a roll into a talking point.
Rolls · Sashimi · Poke
On the Ribs
Mop it on low-and-slow, or cut through sticky basted ribs with a sharp splash. Tang against the sweet — the way ribs were meant to be eaten.
Pork · Beef · Lamb
Beef · The Main Event
Born for beef.
THE HERO CUT
EST. 1980Born for beef
When the coals are right and the steak's resting, this is the bottle that earns its place at the table.
Spit Sous was mixed by a butcher, for the meat he knew best. That sharp vinegar bite cuts clean through the fat, lifts the char, and wakes the smoke right back up — the difference between a good steak and one folk talk about all week.
Gooi it over a thick rump straight off the grid, a rack of beef short ribs, or coils of boerie spitting on the coals. One sprinkle, and the meat does the rest.
It started with Alex & Hester Eckard and their spit-braai catering, Country Ox, out in Parys. Alex built his own mobile ox-braai — the only one of its kind — and could slow-turn a whole lamb or beast on the spit for a feast. Over those coals he brushed the meat with a special sous of his own.
"Refined for the modern table, faithful to the fire it was born on."
That sous became Spit Sous — a butchers vinegar. Three generations on, it's the same family and the same recipe — now bottled for your own table, carrying the instruction it always has — Gooi sous!
EST. 1980Original Family Recipe
From the family album
Alex Eckard (left) & Alexander Eckard (right)
A family legacy, bottled.
The ultimate Butchers Vinegar — crafted over generations, from our table to yours. Because the best recipes aren't invented overnight; they're handed down around the table.
1986
Alex Eckard and the one-of-a-kind mobile ox-braai he designed and built himself — written up in the press.
1988
Country Ox — Alex & Hester Eckard's spit-braai and catering business in Parys.
1991
Still turning the spit five years on — feeding up to 800 guests at a single gathering.
Braai Hard · Flavour Harder
Two strengths. One splash.
The same 1980 recipe, bottled at the strength you want it. Grab one for the braai, or a box for the whole street.
🚚 Delivery only · charges apply outside Potchefstroom
Fish & Chip Shops
5LWholesale
Wholesale · For the Trade
A butchers vinegar, by the 5 litre.
Made for fish & chip shops and butcheries — a bigger-flavoured, better-value alternative to plain vinegar. Splash it over the fryer basket, or use it in place of vinegar when you make your wors.
Bottled for the table or poured by the 5 litre, it's the same butcher's tang throughout — the big jug simply priced for the trade.
