The South African Power Snack
The biltong trend is gaining momentum in Switzerland. Only added to the range at the end of August 2021, we were already sold out x times. Who does not know it yet, should definitely try it.
How did biltong originate?
The biltong recipe was developed by South African trekboers (Afrikaans: trekboere, English: trekboers) during the period of the Great Trek (Afrikaans: Groot Trek, English: Great Trek) between 1835 and 1841 to preserve meat from spoiling during their long treks.
The biltong recipe was developed by South African trekboers during the period of the Great Trek between 1835 and 1841 to preserve meat from spoiling during their long treks.
The Huns previously used this technique in Europe by salting and drying raw meat under the saddles of their horses. Dutch settlers in Namibia modified this method of production and hung the raw pieces of meat, well salted, in the airy hold of their horse-drawn wagons. The draught and the low humidity dried out the meat – biltong was created.
What exactly is biltong?
Biltong is a popular meat snack that is popularly served in South Africa. Biltong is meat that has been seasoned and dried. Biltong is made from beef with a popular alternative of game meat, which can include ostrich.
When making our Beef Biltong, we use the highest quality meat and cuts that are topside or bottomside. We take pride in making our biltong and adhere to the traditional method of hand-cutting the meat, marinating it in vinegar and seasoning it with spices from South Africa;
This includes a mixture of salt, coriander seeds, black pepper and a blend of spices to create our unique yum biltong formula and flavor.
Our biltong comes in two different flavors called original and chili. Once the strips are seasoned, they are hung to dry. We use the traditional method of drying, which cannot be rushed. The meat is hung in a ventilated room where temperatures and humidity are strictly controlled and monitored. Our drying process usually takes about 5 to 6 days.