Moist with Fat Biltong - Traditional Biltong

To make moist beef biltong, we use the finest cuts of Silverside beef with a generous amount of fat.

The meat is marinated for 6 to 12 hours, seasoned with our in-house spices, and then dry-cured for about three days until it reaches a tender texture with a slightly pink interior.

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