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Biltong (High Protein Air Dried Beef Snack): Min-250g

Original price was: £12.50.Current price is: £11.50.

We’ve been butchers for over 40 years, which is why we make our biltong with the utmost care and attention to detail.

Our award-winning Biltong and Droewors(Dry Wors) are the embodiment of a 40-year love affair with meat.

Our Biltong and Droewors(Dry Wors) have won many awards in South Africa. 

Our beef biltong does not have any certification from Halal or Kosher, but we only use 100% premium quality beef, so you don’t need to worry!

Biltong is one of the most popular snacks in South Africa, and it can be traced back to Dutch settlers looking for new ways to preserve food on long journeys. 

Unlike jerky, which has been heat-treated, this dried beef goes through a natural air-drying process that can take up to five days.

The process of drying beef biltong is typically a lengthy and complicated one, with many variables to consider. 

Therefore, to ensure the best possible outcome for our products, we follow these steps: 

  1. We tenderise all meat before beginning any other form of preparation – this ensures that there will be no chewy or tough pieces when it comes time for slow-drying.
  2. We carefully control humidity and airflow during the duration of drying so as not to affect taste quality.
  3. The biltong’s flavours can then combine harmoniously over an extended period without being overpowered by too much moisture from speedily dried meats which often result in unpleasant off-tastes.”

We coat our beef biltong with our award-winning recipe spices, which includes coriander seeds and peppercorns, among many other ingredients. 

We can assure you of the highest quality when it comes to our biltong, please visit our Facebook page and read our reviews and see why everyone loves our product.

We received a 5 Star Food hygiene rating in our last audit and you can visit the Food Standards Agency website for more info.

Please leave us a note on checkout if you like it lean or with a bit of fat. Whole biltong pieces are available on request.

Phone or Whatsapp Mary on 07427602077 if you need more information on a product or if you want to discuss your order or have any special requests.

Ingredients: Prime Beef, Cider Vinegar, Flavouring, Coriander, Salt, Sucrose, Black Pepper, Preservative, Potassium Sorbate

Store in a cool dry environment out of direct sunlight. Once opened consume within 24 hours.

*Contains GM organisms

Ingredients are produced in a factory that handles Wheat gluten, soya bean, milk and eggs, so it is not suitable for persons with allergies to the above.

The benefits of biltong

  • Biltong is a dried meat snack that is high in protein and has a low carb content, it is good for a variety of diets.
  • Biltong is so popular partly due to its much more favourable nutrient composition compared to many other common snack foods, such as potato chips, cookies, and crackers.
  • Beef contains more micronutrients, kilogram for kilogram than most other meats.
  • These nutrients build muscle, repair tissue, boost immunity, and promote brain and body functions.
  • Biltong is an excellent source of protein and nine essential amino acids.
  • Dried beef also serves as a good source of several other essential nutrients, including magnesium, potassium, and B vitamins

Easy biltong recipe


  • 2,5 kg meat (venison, beef or ostrich)
  • 40 grams coriander seeds
  • 40 grams salt
  • 40 grams milled black pepper


  • Cut the meat, we like to use beef silverside, into long strips of about 2.5cm’s thick with a large sharp knife.
  • You can sprinkle brown vinegar or Worcestershire sauce on both sides of the meat strips if you want cured meat.
  • Roast the coriander seeds in a dry frying pan to bring out their fantastic flavour. 
  • Crush lightly with a pestle and mortar, mix them with salt and pepper, then sprinkle over some of this mixture when layering it between layers of meat strips. 
  • Make sure you season each layer before adding another one!
  • Refrigerate for a day, don’t worry about mixing every couple of hours. The meat will still absorb all the flavours in one go.
  • Hang the beef to dry for five days in your biltong dryer or a spot with plenty of airflows
  • Dry meat in a place with good ventilation; paper clips can be used as makeshift hanging hooks if needed.
  • Drying time depends on the weather and whether you prefer your biltong crisp or moist.

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Weight .250 kg

Sliced, Not-sliced


Lean, Bit of Fat

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