Frankfurters – approx 500g

Foot Long, hand made, oak smoked Frankfurters, 4 per pack (approx. 500g).  No additives, or fillers and casing all natural. Perfect for that Saturday afternoon hotdog. Richard Bosman’s Quality Cured Meats are committed to producing excellent cured meats using traditional salting and drying techniques to create something special and unique. The pigs are raised on pasture […]

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Frankfurters – approx 500g

Foot Long, hand made, oak smoked Frankfurters, 4 per pack (approx. 500g).  No additives, or fillers and casing all natural.

Perfect for that Saturday afternoon hotdog.

Richard Bosman’s Quality Cured Meats are committed to producing excellent cured meats using traditional salting and drying techniques to create something special and unique.

The pigs are raised on pasture and are given no antibiotics or growth hormones.
Their philosophy is to do as little as possible to the meat and rather to rely on the quality of the raw material and let time do the rest.

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Product in stock

Price: ZAR 85.00

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Frankfurters – approx 500g

85.00

Foot Long, hand made, oak smoked Frankfurters, 4 per pack (approx. 500g).  No additives, or fillers and casing all natural.

Perfect for that Saturday afternoon hotdog.

Richard Bosman’s Quality Cured Meats are committed to producing excellent cured meats using traditional salting and drying techniques to create something special and unique.

The pigs are raised on pasture and are given no antibiotics or growth hormones.
Their philosophy is to do as little as possible to the meat and rather to rely on the quality of the raw material and let time do the rest.

Foot Long, hand made, oak smoked Frankfurters, 4 per pack (approx. 500g).  No additives, or fillers and casing all natural.

Perfect for that Saturday afternoon hotdog.

Richard Bosman’s Quality Cured Meats are committed to producing excellent cured meats using traditional salting and drying techniques to create something special and unique.

The pigs are raised on pasture and are given no antibiotics or growth hormones.
Their philosophy is to do as little as possible to the meat and rather to rely on the quality of the raw material and let time do the rest.