How is biltong made? Follow the traditional step-by-step process behind South Africa's iconic air-dried meat — from selecting premium beef to the vinegar cure, the spice blend, and the patient cold air-drying that makes biltong unlike any other snack. The full guide from Billy Tong.
Biltong vs beef jerky — are they really the same thing? Compare how they're made, what's inside them, their nutritional profiles, and which one wins on taste, protein, and value. The definitive side-by-side breakdown from Billy Tong.
Where does biltong come from? Trace the fascinating 400-year journey of South Africa's iconic air-dried meat — from Dutch settlers at the Cape of Good Hope to one of the UK's most popular high-protein snacks. The full story from Billy Tong.
What is biltong? Discover everything you need to know about South Africa's iconic air-dried meat snack — how it's made, what it tastes like, how it compares to beef jerky, and why thousands of UK snackers are making the switch. Your complete beginner's guide from Billy Tong.
Biltong is a South African air-dried meat snack that’s high in protein, low in carbs, and incredibly portable. It won’t melt, squash, or spike blood sugar — making it ideal for hiking, travel days, festivals, commutes and busy lives.
Droëwors (Afrikaans for “dry sausage”) is a traditional South African air-dried beef sausage seasoned with coriander and spices. It’s high in protein, low in carbs, flavour-packed, and perfect for sharing, travel and everyday snacking.
Biltong is a South African air-dried meat snack that’s naturally low in carbs, high in protein, and big on flavour. It’s a clean, portable option for keto and low-carb eaters — perfect between meals, after the gym, or on the go.
Biltong is a South African air-dried meat snack that’s naturally high in protein, low in carbs, and rich in iron, zinc and B-vitamins. With minimal ingredients and traditional air-drying, it’s a cleaner alternative to many processed snacks when enjoyed in sensible portions.
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.
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