BILTONG ORIGINS

It is said that biltong, in its earliest form, was brought to South Africa by the early Dutch settlers. While traveling long distances on horseback, large strips of beef would be placed under the horses' saddles. The constant pounding from the rider would tenderize the meat, all while the salty sweat from the horse, would preserve it. This provided a reliable and rich source of protein that would keep for many months.

Thankfully, these days we don’t use horses or saddles to make biltong. Although our process is comparable in its simplicity, the combination of meat and the unique home-roasted blend of spices makes Runder biltong simply irresistible.

We like how this has come full circle. The Dutchie’s brought South Africans biltong in its most basic form and over time, South Africans perfected the art of making it. We think that it's fair game to offer Premium Biltong in The Netherlands too, as an ode to the early Dutch settlers. Made with local Dutch beef and traditional South African flavours, Runder Biltong is simply the best biltong you will find in The Netherlands. 

 

BILTONG IS BILTONG, NOT JERKY!

These two products are often confused because of the similarities of their looks. Yes, they are both a form of dried beef but the processes used to achieve these products are vastly different.

Generally speaking, jerky is cooked and smoked to speed up the dehydrating process (often an artificial smokey flavour is used). It is pumped full of non-natural ingredients to enhance the taste and shelf life of the product. This results in a product with very low nutritional and mostly a bad taste.

Biltong is more of an artisanal process in the way that it is made slowly, using mainly salt and air to cure and dry the meat. Biltong producers across the globe all have their own unique method to achieve the typical dried meat outcome but traditionally the main ingredients are salt, pepper and coriander. 

The meat is marinated in the spice for up to 48 hours (or more) and then the strips of steak are hung up in a temperature controlled environment between 24-28 degrees celsius, with air movement (fans) that flows across the strips of meat, allowing the salt to sink in, extract the moisture and getting the flavour into the meat. 

Because of the very low temperature in the drying process the meat is not cooked and thus retains much more of its natural proteins and nutrients. 

Biltong is a healthy meat snack that can be enjoyed as a lunch time snack, a meal replacement or a pre-post workout option. Typically in South Africa you will find biltong in any supermarket and at gatherings or 'Braais' being enjoyed with an ice cold beer.