Tasty, nutritious and highly satisfying, biltong is a meat product that is cured, spiced and dried. Originating in South Africa, biltong is fast gaining popularity within local and expatriate communities worldwide.
Preserving meat is not a new practice and South Africans have been spicing and hanging meat to dry for hundreds of years. This was driven by the lack of refrigeration and storage conditions many years ago.
Traditionally, biltong is made from beef cuts such as topside or silverside. However, chicken; ostrich and game such as kudu; springbok and wildebeest are also used. Biltong is dry due to the curing and natural drying process which preserves the meat. Some people prefer their biltong to be a bit wet, with some moisture left in the meat for a flavoursome, chewy and tender texture.
Another popular product is drywors, a “dry sausage”, which is made from meat and various spices. Delicious and nutritious!
The flavour and texture of biltong is determined by the different spices and meat used. From chilli and pepper to garlic and coriander; beef and camel to chicken and duck; there is something for everyone’s taste palate.
Biltong is a great source of protein; iron; essential vitamins and minerals while low in carbohydrates. It helps build muscle; promotes a healthy heart and promotes brain function- which makes biltong the perfect snack to enjoy after a workout, as part of a weight loss regime or when we feel those pesky hunger pangs!