Frequently Asked Questions (FAQ)

How is biltong made?

The beef is cured with vinegar, salt, and spices, then air dried by hanging for several days, sometimes up to a week. The vinegar is used mainly as a curing agent rather than for sharpness of taste. We use malt vinegar because it is grain based and adds more rounded flavour than white vinegar.

Where did biltong originate from?

Biltong originated in Southern Africa, particularly South Africa, Zimbabwe, Namibia, Botswana, and Zambia. Indigenous groups preserved meat by curing and air drying it, a method later refined by Dutch settlers in the 17th century through the addition of vinegar, spices, and saltpetre. The name comes from the Dutch words bil and tong, meaning a strip of meat, and biltong became a key food during the Great Trek of the 1830s.

Is biltong high in protein?

Yes. Biltong is naturally high in protein. Exact nutritional values vary by flavour and are listed on each product page.

How long does biltong last, and how should we store it?

Biltong should be kept in a cool, dry place. Once opened, we recommend eating it within five days. Resealing the pack or refrigerating it can help extend freshness.

Do we supply outside the UK?

No. Current EU regulations mean we only sell within the UK.

Is your beef sourced locally?

Yes. We prioritise working with local farmers and independent butcheries wherever possible.

Can I share biltong with my pets?

Some people do, but we do not recommend doing this regularly. Biltong is spiced for human consumption, and pets are more sensitive to seasoning. We offer a dedicated dog treat range made with the same focus on quality, but designed specifically for dogs.

What’s the difference between biltong and jerky?

Biltong and jerky are both dried meats, but they differ in ingredients, flavour, and how they are made. Biltong uses thicker cuts of beef cured with vinegar, salt, and spices, then slowly air dried. Jerky is sliced thin, seasoned differently, and dried using heat. This gives biltong a richer meat texture and flavour, while jerky is drier and often smoky.

Why does biltong taste different to jerky?

Biltong gets its flavour from the spices used during curing and from vinegar, which also helps preserve the meat. It is never smoked. Jerky is often smoked or heat dried, giving it a smokier, drier taste. Biltong keeps a more pronounced beef flavour.