Thinly sliced, packed with flavor
Biltong is a form of dried, cured meat that originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana, and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary, either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky in that they are both spiced, dried meats; however, the typical ingredients, taste, and production processes may differ.
The word "biltong" is from the Dutch bil ("buttock") and tong ("strip" or "tongue").
Comparison to jerky
Biltong differs from jerky in four distinct ways:
The meat used in biltong is often much thicker due to the slower drying time in dry air conditions; typically, biltong meat is cut in strips around 1 in (25 mm) wide but can be thicker. Jerky is normally very thin meat.
The vinegar, salt, and spices in biltong, together with the drying process, cure the meat as well as adding texture and flavour. Jerky is traditionally dried with salt, but without vinegar.
Jerky is often smoked; biltong is rarely smoked.
Biltong normally does not contain any sugar additives, while jerky most of the time does.
Our Biltong story
Our spices are imported from South Africa. We use the best USDA choice meat. Our current flavors are Original, Chili, Lemon pepper and the new flavor that was added was Teriyaki. Biltong (beef jerky). If you are the active type this product is for you packed with flavor and thinly sliced just the way you want it.
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