Moist Low Fat Biltong - Traditional Biltong

To create a batch of moist, low-fat beef biltong, we start by trimming the fat from the finest cuts of Silverside beef, or alternatively, using a lightly marbled salmon cut silverside.

The next step involves marinating the meat for 6 to 12 hours, followed by seasoning it with our in-house spices. It is then dry-cured in purpose-built wooden drying boxes for 3 to 4 days, depending on the environmental conditions.

This process results in a tender texture and a robust beefy flavor.

We’re confident you’ll love our low-fat moist biltong.

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