What is Biltong ?

Biltong is basically dried meat. The word comes from the Dutch language.

“Bil” means buttock and “tong”, strips. In other words buttock strips.

This delicacy has been around for centuries. A more primitive form, tassal, was prepared in areas of France during the middle ages. Tassal was also made in Bavaria. When the Dutch went to South Africa they took the idea with them, adapted the pungent smell, and Biltong was born.

Biltong is mainly made of choice beef, as in silverside, topside and thick flank. Other meat variations are game and ostrich. Never use lamb, pork or other poultry.

The strips of meat are spiced with spices like rock salt, course black pepper, course ground coriander and vinegar, then hanged to air-dry.

When cutting the strips of meat, make sure you follow the grain of the muscle.

Due to the distinctive taste and lengthy preparation period, biltong has become a delicacy of millions of South Africans, and is definitely becoming more and more popular in other countries.

In South Africa you will find biltong in all butcheries and almost all supermarkets. You can buy it in finger size sticks or sliced. If you like the sliced biltong you can also choose between semi wet or dry.

Biltong can be eaten as a snack on its own or can be used in various recipes. For instance: thinly sliced in a omelette, pancake, quiches, and salads.

Another South African favourite is to slice biltong onto a slice of freshly baked bread with plenty of butter.