Top 10 Flavours of Biltong & How to Choose the Right Cut for You
From classic Original to fiery Peri-Peri, there’s a biltong flavour for every palate. Pick silverside for lean protein, medium-fat cuts for rich flavour, and wet biltong for a softer, traditional bite.
Understanding Biltong Cuts
| Cut | Texture | Best For |
|---|---|---|
| Silverside/Topside | Lean, firm | High-protein, lower-fat snacking |
| Medium-Fat Slices | Richer, juicier | Balanced flavour and mouthfeel |
| Fillet/Premium | Tender, delicate | Gourmet charcuterie boards |
| “Wet” Biltong | Softer, traditional | Classic South African style |
The Flavour Spectrum: 10 Must-Try Biltong Styles
1) Original / Traditional
Clean, beef-forward flavour with balanced spice. A perfect starting point.
2) Garlic
Aromatic and savoury — great with cheese boards and red wine.
3) Chilli
Gentle heat that builds. Ideal with crisp lagers.
4) Peri-Peri
Bright, zesty spice for heat lovers.
5) BBQ
Slight sweetness and smoke — crowd-pleasing for gatherings.
6) Chilli Chutney
Sweet-heat balance; a favourite for first-timers.
7) Pepper
Bold pepper aroma; brilliant with craft ales.
8) Smoked Paprika
Smoke-dried before crushing and applying, giving our biltong a real seductive smoky quality
9) Spicy Chutney
A mixture of heated spices, with garlic, chillies and ginger.
10) Cheeky (Double) Chilli
For those that prefer a more subtle spicy experience on their tongue.
Explore the range: Shop Biltong Flavours
Choosing the Right Cut for Your Lifestyle
| Lifestyle | Recommended Cut | Why |
|---|---|---|
| Fitness-focused | Lean silverside/topside | High protein, lower fat |
| Balanced snacker | Medium-fat slices | Richer taste, satisfying bite |
| Traditionalist | Wet biltong | Softer texture, classic style |
| Gourmet | Fillet/premium | Delicate tenderness for boards |
Storage & Serving Tips
- Keep sealed in a cool, dry place. Refrigerate once opened for best freshness.
- Bring to room temperature before serving for maximum flavour.
- Pair with cheese, olives and a crisp lager or SA red for an instant charcuterie moment.
Frequently Asked Questions
What’s the best flavour of biltong?
It’s personal! Start with Original or Cracked Pepper, then explore Chilli or Peri-Peri if you enjoy heat.
Which cut is used for premium biltong?
Silverside and topside are popular; fillet is a premium option for exceptional tenderness.
What’s the difference between wet and dry biltong?
“Wet” biltong is softer and slightly moister; “dry” is firmer with a longer chew. Both are authentic — it’s about preference.