What is Biltong?

WHAT IS BILTONG?

DISCOVER THE ULTIMATE MEAT SNACK

Biltong is a 17th century, age-old way of preserving meat. It was made to serve as a form of sustenance and nutrition and most typically made from beef or game meat.

The meat is preserved by using salt (which removes the moisture), vinegar and then
air-dried at an ambient temperature for 7-14 days. Biltong does not cook.
It cures and dries slowly.

These days, before the meat is dried, it first undergoes a seasoning and marination process.

Runder Biltong is made with 100% natural ingredients. Ingredients you would find in your

own kitchen such as coarse salt, vinegar and spices like coriander, pepper, clove etc.

BILTONG ORIGINS & SOME HISTORY

Biltong is a snack with a history as rich as its flavour. Let's take a quick journey through time. The early origins of biltong trace back to South Africa and the Dutch settlers in the 17th century. The word biltong comes from the Dutch language, where the word 'Bil' means (rump" or buttock), and 'tong" means (strip" or tongue) —so, it literally means 'rump strips.' Tasty thought right?

As the story goes, these Dutch settlers needed a way to preserve meat while traveling long distances in the rugged terrain of South Africa. They would cut large strips of beef and place them under the saddles of their horses. The constant movement and jostling from the horseback ride would tenderise the meat, while the salty sweat from the horses helped to preserve it.

Essentially, it was an early form of "prep meal" that could last for months, offering a convenient and reliable source of protein during long journeys.

Though the method may sound unusual by today's standards, it was highly effective. Over time, South Africans refined the art of the process, using a mix of aromatic spices and drying techniques that created the biltong we know today. What began as a simple, practical way of preserving meat evolved into a beloved and iconic snack, eventually becoming a national staple in South Africa.

The early origins of biltong are as much about necessity as they are about creativity—a solution born out of long-distance travel, endurance, longevity and a bit of horse-powered ingenuity. Today we don't use horses anymore but the process remains authentic, simple, healthy and for the same purpose.

THE MISCONCEPTION OF BILTONG & JERKY

Biltong and jerky may look alike at first glance, but they’re not quite the same. While both are forms of dried meat, the processes used to create them are as different as night and day.

Jerky is typically cooked and smoked which also speeds up the drying process. It’s often enhanced with artificial ingredients to boost both flavour and shelf life. While it gets the
job done as a quick, convenient snack, its nutritional value, texture and flavour can take a hit as a result. Boo hoo.

We look at biltong of more of a slow-crafted art form. Made with care and patience, biltong is traditionally dried using salt, air, and a unique blend of spices like coriander and pepper. The meat is marinated for up to 48 hours (or more) before being hung in a temperature-controlled environment, allowing the salt to do its magic by drawing out the moisture and infusing the meat with flavour. It’s a process that takes time, but it’s this attention to detail that creates the perfect biltong.

Because biltong is dried at a low temperature, it isn’t cooked like jerky, which means it retains far more of its natural proteins and nutrients. In fact, the drier the biltong, the higher its protein content, making it a great choice for a healthy snack or even a meal replacement.

Biltong is a popular treat in South Africa, often enjoyed at gatherings or alongside a cold beer at a braai. Whether you’re looking for a snack to fuel your workout or just something tasty for lunch, biltong is a flavorful, high-protein option that’s perfect for any occasion.

So, while jerky may have its place, biltong stands in a league of its own, offering a more natural, flavourful, and wholesome experience.