Dry Low Fat Biltong - Traditional Biltong

We take the finest cuts of  Silverside beef, trim off the fat with care, marinate it for 6 to 12 hours, and season it with our unique in-house spices.

Next, we dry cure the beef for 4 to 5 days until it achieves a tender and perfectly cured interior.

Packed with protein and low in fat, it's the ideal snack for any time of day.

Check out our storage tips to make sure you enjoy your biltong at its best.