Our head butcher, Jaco Koegelenberg, and his team will explain its operation and everything you need to know about primal cuts, sausage, wet meat, biltong and droëwors. The next stop is the butchery, where guests will learn all about primal cuts, sausage, wet meat, biltong and droëwors. Steaming coffee from the Lekker Room is served upon arrival. Lunch at the Green House (with a Chianina burger) is included.
