Born in Port Elizabeth and living his formative years in South Africa, Biltong and Droewors was a staple food for the Billy Tong co-founder Mark Pollak.

Mark came to live in the UK back in 1992 and always found that the taste of biltong being sold in the supermarkets and pubs of the UK appalled him. “Dry and tasteless it was like eating cardboard, it’s cured for far too long which removes the moisture”

So Mark worked with the supply chain to create biltong that was moist and tasty, using a similar beef that he was nurtured on as a youngster.

The result? Unbelievably moist and succulent flavours packed full of nutrients and with virtually no fat or carbs.