★ STEAK ★ CHIPS ★ SUSHI ★ RIBS ★ ORIGINAL FAMILY RECIPE ★ SINCE 1980 ★ A VINTAGE CLASSIC ★ ONE SPRINKLE AT A TIME
★ STEAK ★ CHIPS ★ SUSHI ★ RIBS ★ ORIGINAL FAMILY RECIPE ★ SINCE 1980 ★ A VINTAGE CLASSIC ★ ONE SPRINKLE AT A TIME
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. 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
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
One splash. Endless possibilities.
More than vinegar — it's attitude in a bottle. Grab one for the braai, or a box for the whole street.
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.
The 500ml bottles are full strength for the table. The 5L is half strength and built for volume — same butcher's tang, priced for the trade.
