TIPS FOR KEEPING YOUR BILTONG FRESH

We do not use preservatives to prolong our shelf life. Biltong will mould if not stored correctly. Please follow the guidance below to ensure you get the best out of your biltong.

• WHOLE BILTONG
  

  The safest way to keep your whole pieces fresh is to store it in the freezer. Wrap it in brown paper or in a ziplock bag and when you want a piece, remove it from the freezer and from its container and allow it to come to room temperature for about 30 minutes before you eat it. We do not use preservatives in our product so if it is not stored safely it will spoil. Do not defrost inside a plastic bag.
  
  We vacuum pack whole pieces for transporting product safely to you. It is not recommended to keep your biltong in the plastic bag. We recommend removing from the packet, allowing the biltong to 'breathe' for an hour or so and then either eat the biltong within a few days or follow the guidance above. We do not replace whole pieces if they spoil.

• SLICED BILTONG 

  Always keep your bags of sliced biltong in a cool and dry place. Avoid storing your biltong in a container as this will create moisture inside and increase the possibility of mould. Keep the bag unopened until you want to eat it. Once you have opened the bag it is best to keep it in the fridge and consume within 3 days. 

 

• SNAP STICKS 
  

  These are naturally quite dry already and they will seldom develop mould but we recommend keeping them in the packaging or once opened, in a brown bread bag. If you have bought in bulk, keep them in the freezer until you want to eat them. They come to room temperature very quickly so you dont have to wait very long.

• DROËWORS

  These sticks can also be frozen if you think that you wont eat them all in time. Otherwise, keep them in the packaging, sealed until you want to eat them.

If you open a bag and it has spoiled please let us know.

We would like to find a way to fix the situation. Best to take a picture of the bag (front and back) and get hold of us. beef@runder.nl.