Buy Biltong from Mr Biltong

Our Biltong is made from premium Silverside. Our butchers hand cut the meat which is then spiced and marinated to an authentic South African recipe handed down through generations. We then hang the meat and air dry it to produce the perfect Biltong.

Buy 5kg (in total) of any of our Biltong and get 10% off

What is Biltong?

Biltong is a cured meat that originated in South Africa. Although mainly beef other meats are used to produce Biltong including various game meats and ostrich. The raw meat is sliced into thick strips that are rubbed with a mix of spices, usually coriander, salt and pepper, vinegar is then added to make a marinade. Left for a few hours or overnight the Biltong is then hung to dry in a room with lights and low humidity until it has dehydrated by 50%. The drying process can take up to 5 days to produce the perfect Biltong which should be black in colour and slightly soft in the center.

The History of Biltong

Biltong has been around since the 17th century when the Dutch settlers arrived in South Africa. Bringing recipes fpr dried meat from Europe the need for preservation was very important. To build up herds of livestock would take to long. There was native game about such as eland but it would take days to track and kill and they were then faced with the problem of preserving such a large amount of meat in a hot climate. With the abundance of spices in the Cape colony disiccation solved the problem. Biltong “bil” (rump) “tong” (strip or tongue) evolved from the dried meat carried by wagon travelling Voortrekkers as they migrated from the Cape colony north eastward away from British rule into Southern Africa. Once the raw meat was rubbed with spices and vinegar it would be preserved from decay and insects in 1-2 days gradually turning black and hard in the heat, solving the problem of durable food stocks. Today Biltong is still made to original recipes using coriander salt pepper vinegar and other spices.

The Difference between Biltong and Beef Jerky

Although Biltong and beef Jerky are both cured meats their origins determine the difference in flavour and texture. Biltong originated in South Africa when the Dutch settlers arrived with recipes for dried meat. Cut along the grain the meat is rubbed with spices and marinated in vinegar. After air drying the meat is cut against the grain in thick slices.. Beef jerky originated in the Americas as far back to the 1500’s. Jerky is traditionally cut against the grain in small strips the marinated in a spice mix, often salt pepper Worcester and soy sauce giving it a sweeter taste. Dried at a higher temperature with herbs and spices added throughout, jerky relies on theses for its flavour whereas biltong relies on the meat and curing process. Because of the way in which the meat is cut biltong products are generally softer than jerky