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Orders placed before 11:00 a.m. have a higher chance of being delivered within three working days. Generally, we aim to have all orders dispatched within a maximum of 5 working days of receipt. In most cases, as previously mentioned, orders are ‘out the door’ within three working days. If there is a likelihood of additional delay, we will advise you using either the email or telephone number you have provided.

Saturday Deliveries: All our prices exclude shipping within the UK Mainland (Free on orders above £50) from Monday to Friday. Highlands & Islands, we charge a small additional fee for delivery. We can provide Saturday deliveries before 1 pm to many parts of the UK, but we require the order to be received by us by 11 am on a Wednesday. This would require an additional surcharge to be paid before dispatch. Highlands & Islands, we can only do weekday deliveries.

Billy Tong currently markets its products exclusively to the UK, and our prices do not include the cost of delivery. This is calculated when you go to checkout and is dependent on your location. If you require any of our products to be shipped outside the UK, please don’t hesitate to contact us by email at mark@billytong.com for pricing information.

Immediate Storage After Opening

• Transfer to a brown paper bag - Never keep biltong in plastic bags after opening, as they trap moisture and cause mould.
• Consume within 2-3 days once opened if stored at room temperature.
• Store in refrigerator for up to 30 days if kept in a brown paper bag.
• Shake the bag 1-2 times daily to promote air circulation and prevent moisture buildup.
  

Optimal Storage Conditions

• Keep in a cool, dry place away from direct sunlight and heat sources.
• Maintain room temperature between 15°C-25°C (59°F-77°F)
• Avoid refrigeration for unopened biltong, as it can cause condensation and affect taste
• Store in a well-ventilated area to prevent moisture accumulation

Long-Term Storage Options

• Vacuum seal and freeze for a 6-12 months storage life
• Use oxygen absorbers when vacuum sealing (1 for up to 500g, 2-3 for up to 2kg).
• Wrap whole pieces in brown paper before freezing.
• Allow 15-30 minutes to reach room temperature before eating frozen biltong.

Moisture Prevention

• Use airtight containers only for unopened biltong to prevent air and moisture exposure.
• Add desiccant packets to absorb any residual moisture in storage containers.
• Store in glass jars with loose paper at the bottom for 4-8 weeks of storage
• Avoid humid environments like kitchens with steam from cooking.
  

Signs of Spoilage to Watch For

• Mould growth - fuzzy, dusty, or furry substances that are green, white, or grey.
• Off smells - any unpleasant or strange odours indicate spoilage.
• Colour changes - meat turning grey or green rather than red-brown.
• Slimy texture - biltong should be dry and tough, not soft or wet
• Discolouration - any unusual colour changes from the typical appearance

Handling Best Practices

• Use clean, dry hands when handling to avoid introducing contaminants.
• Slice only what you need to minimise exposure of the remaining biltong.
• Keep pieces separated during storage to prevent mould spreading between pieces.
• Regular inspection - check stored biltong periodically for any signs of spoilage

What NOT to Do

• Never store in sealed plastic bags - this prevents breathing and causes sweating.
• Avoid storing in direct sunlight or near heat sources.
• Avoid storing in humid conditions, such as damp basements or steamy kitchens.
• Never consume if showing any signs of spoilage - discard immediately for safety.

Following these storage guidelines will help ensure your biltong maintains its quality, flavour, and safety for the longest possible time while preventing spoilage and mould growth.