Field to fridge, fully traceable.
SAGRA-certified game processing on the farm. Biltong, droëwors, boerewors, vacuum-packed cuts and your own trophy meat — done properly, done locally.
A century of curing know-how, on the same farm.
Bosmar's processing facility was built in 2020 to handle our own harvest and the surrounding farms' game. Built by the same hands that have cured Bosman Boerdery's lamb and beef since 1924 — and run by Oom Frans Bosman, who has been making biltong his entire adult life.
Field-dressed within thirty minutes of the shot. Hung in the cooler within two hours. Aged, cut, cured, packed — all under one roof. Nothing leaves the farm we wouldn't put on our own table.
From shot to shelf.
Four steps. One roof. Total traceability — every cut on every shelf can be tracked back to the animal, the date and the field.
Field-dress
The skinner reaches the animal within minutes of the shot. Bled, gutted and chilled in a refrigerated bakkie on the way back to the workshop.
Hang & age
Quartered in the cold room. Aged on the bone at 4°C — kudu and eland for 10 days, gemsbok and impala for 7. Wagyu standards, applied to game.
Cure & cut
Biltong slabs salted, coriander-rubbed and hung. Sausages spiced and stuffed by hand. Steaks portioned, cuts trimmed. Nothing wasted.
Pack & ship
Vacuum-packed, labelled with species + cut + date. Cold-chain courier across South Africa, walk-in counter on the farm, or wholesale to restaurants.
Six things we do properly.
All prices per kilogram. Order online for cold-chain delivery, or walk into the farm shop Mon–Sat.
Game Biltong
Coriander-and-salt cured slabs of kudu, eland or gemsbok — sliced to order. Choose wet, medium or dry. Family recipe, four generations.
Droëwors
Hand-spiced game droëwors, hung in our drying room for seven days. Smoky, peppery, addictive. Sold in 250g, 500g and 1kg lengths.
Bosmar Boerewors
70% game, 30% pasture-fed Bosman Boerdery beef, real natural casings. Coriander, clove, nutmeg, vinegar. Sold in 1 kg loops.
Cured Salami
Kudu and pork shoulder, hung for 12 weeks in the curing cellar. Black pepper, fennel, garlic. Cut from the wheel by the gram.
Vacuum-packed Cuts
Loin medallions, backstrap, shoulder, mince, slow-cook neck. Frozen and vacuum-sealed in 500g and 1kg portions, labelled by species and cut.
Smoked Sausages
Cold-smoked over Limpopo sneezewood for 18 hours. Game venison and pork, paprika, juniper. Three thicknesses, four flavours.
Process your own trophy.
If you hunt with us — or with any neighbouring outfitter in the Waterberg — we will dress, age, cut, cure and pack the entire animal to your specification, then arrange cold-chain freight to your home.
Custom cut sheet — biltong / sausage / steaks / mince / cured. You decide the split.
Vacuum-packed, labelled, frozen-ready in a polystyrene cold-box.
Cold-chain courier nationwide. International export with full CITES paperwork.
R 685 / kg dressed weight, inclusive of cure, casings and packaging.
Three ways to get your hands on it.
The Farm Shop
Walk in. Mon–Sat, 07:00 – 17:00. Sunday by appointment. Cash, card, SnapScan, EFT. Coffee on while you wait — and we slice biltong to order.
BEST FOR · Locals, lodge guests, Waterberg weekendersCold-Chain Courier
Order today, on your braai by Friday. Cold-chain to all major South African cities. R 350 flat-rate for orders over R 1,500. Free for orders over R 4,000.
ENQUIRE ABOUT AN ORDER →ENQUIRE →Restaurant & Trade
Wholesale to restaurants, butcheries, delis and game retailers. Minimum order R 8,000. Invoice terms by arrangement. Bulk pricing on request.
WHOLESALE ENQUIRY →