When: Friday evening, 16 April 2021
Identical sell-by dates and price. Both bought fresh from Checkers Dorp Street, Stellenbosch, earlier that day. Wors is made on site at the in-store butchery (note to self - compare wors from different stores?)
Presentation was sighted and evaluated after braaiing. Comments are mine, with some family input as well.
Ingredients
(see also the labels on the image for more detail)
- 2020: beef 56.7%, pork 34%, water 4.6%
- 2019: beef 69.6%, pork 17.4%, lamb 5.8%, water 3.5%
Appearance
- 2020: after braaiing - seemed thinner, no juices in dish on standing
- 2019: after braaiing - seemed thicker, lots of juices in dish on standing
Aroma
- 2020: grainy, less coriander, beef-fat-like aroma
- 2019: strong coriander, smokey, savoury meatiness
Flavour
- 2020: low spicy flavour, some breadiness, braaiwors character
- 2019: high spicy flavour, high coriander, meaty, smokey, black pepper, droewors-associated
Basic tastes
- 2020: quite salty
- 2019: less salty, some sweetness
Mouthfeel
- 2020: crumbly meat, drier
- 2019: soft, elastic, juicy, chewy pieces of meat
General comments
- 2020: aromas and flavours are more subtle
- 2019: longer aftertaste, stronger overall aroma and flavour
It would have been interesting to weigh the meat after cooking. Also, boerewors by its nature is a complex product with room for lots of batch variation. Probably best to repeat this again in a few weeks and see if I get the same results. Also, the wors is prepared on site at the on-site butchery. Might be interesting to compare the same "vintage" wors from different stores.