The Perfect Food for Health and Fitness: Biltong

What is Biltong?

You might not be familiar with biltong, but this ancient South African snack is taking the health and fitness world by storm. Packed with protein, low in fat, and devoid of carbs, biltong is the perfect fuel for your workout. And that’s not all—biltong is also incredibly tasty. If you’re looking for a healthy, delicious snack that will help you reach your fitness goals, look no further than biltong.

Biltong is a type of dried meat that originates from South Africa. It’s made by curing meat with vinegar, spices, and salt, then air-drying it for several days. The result is a chewy, flavourful snack that’s packed with protein and low in fat. Unlike jerky, biltong is not cooked, so the moisture stays in the meat, making it more tender and easier to chew.

Packed With Protein

One of the main benefits of biltong is that it is an excellent source of protein. Protein is a macronutrient that plays a crucial role in the overall health and wellness of the body. It is essential for building and repairing muscle tissue, and it also helps to maintain a healthy immune system. In fact, many health experts recommend consuming high-quality protein sources as part of a balanced diet to support overall health and well-being.

Our biltong is made from silverside beef, and we supply both fatty and lean cuts of meat for you to choose from. Our biltong contains a high amount of protein, which makes it a great option for those looking to increase their protein intake. This is especially beneficial for athletes, bodybuilders, and other active individuals who have a higher protein requirement than sedentary individuals.

Furthermore, biltong is also low in fat and carbohydrates, which makes it a great option for those who are looking to maintain a healthy weight or are following a low-carb diet. Carbs are important for energy, but excessive consumption can lead to weight gain, so for people looking for weight management options, biltong can be a great fit.

In addition to its high protein and low fat and carb content, biltong is also naturally gluten-free and does not contain any artificial preservatives or added sugars. this means that it can be a great alternative for people with dietary restrictions or allergies.

Overall, Biltong is an excellent source of protein and provides a variety of essential nutrients that help promote overall health and wellness. Its high protein content is perfect for active individuals, its low-fat and carb content can aid weight management, and its gluten-free, preservative-free ingredients can make it an ideal option for people with dietary restrictions. Making it a great option for almost anyone looking for a nutritious and satisfying snack.

Convenience and Portability

Another advantage of biltong is that it is a convenient and portable snack. Unlike many other types of dried meat, it doesn’t require refrigeration, so you can easily take it with you when you’re on the go. This makes biltong an ideal snack for busy people who are always on the go. Whether you’re heading to work, the gym, or out for a hike, biltong is the perfect snack to keep you fueled and energized.

One of the main benefits of biltong’s portability is that it’s perfect for a pre or post workout snack. Many people who workout find themselves looking for a quick, high-protein snack to eat before or after their workout. Biltong is an excellent option as it provides the necessary protein to aid muscle recovery and growth, while also being easy to take with you to the gym or on a run.

Another situation where biltong’s portability comes in handy is during long hikes. Whether you’re planning a day hike or a multi-day backpacking trip, it’s important to have a reliable source of energy to keep you going. Biltong is an excellent option as it provides a sustained source of energy that won’t weigh you down. It’s lightweight, easy to pack, and will last for days without refrigeration, making it the perfect snack for any hiker.


Nutritional Info

The exact nutritional varies depending on the cut of meat you choose. According to, the basic nutritional breakdown per 28g of Biltong is as follows:

  • Calories: 80
  • Carbs: 1 gram
  • Protein: 16 grams
  • Fat: 2 grams
  • Iron: 35% of the daily value (DV)
  • Sodium: 19% of the DV

Biltong tastes amazing too!

 Biltong has a rich flavour that comes from the vinegar, spices, and salt used in the curing process. The longer the meat hangs to dry, the more intense the flavour becomes. If you like spicy food, feel free to try our Hot & Spicy or Piri Piri biltong to really give your workout a kick. When it comes to buying biltong, make sure to purchase high quality product. All of our biltong is made from high-quality meat and natural spices. Avoid biltong that contains artificial preservatives or added sugar, such as the packets found in super markets. Once you try our authentic South African biltong, you’ll never go back to the store-bought stuff again.


If you’re looking for a healthy snack that will help you reach your fitness goals, look no further than biltong. This delicious South African snack is packed with protein and low in fat and carbs, making it the perfect fuel for your workout.

The Perfect Fuel for your Workout

Power up your workouts with this high protein, low carb super food. Available in a wide range of mouth-watering flavours for you to choose from.

How to Store Biltong

So you want to know how to store your Biltong? Lucky you! You clearly have more self control than most. Biltong is known for lasting much longer than other uncured meats and perishable goods, however; it is still important to store Biltong properly to ensure that it remains just as tasty as when you first buy it. This guide will teach you the best ways to keep your Biltong fresh and ready to eat as soon as the next craving kicks in.

Can Biltong Go Off?

The short answer is yes, Biltong can go bad. However, Biltong was invented as a way to preserve meat for longer periods of time in the dry conditions of the Southern African bush. As such, Biltong already has a much longer shelf life than many other meat based products. The most common reason that Biltong goes off is when it is stored improperly. Improper storage conditions can cause moisture to build up on the surface of Biltong, which can provide suitable conditions for bacteria to grow. Keeping Biltong away from moisture and damp conditions is one of the most important things you can do to ensure it remains fresh.


How Long Does Biltong Last?

If kept in absolutely ideal conditions, Biltong can last (almost) indefinitley without going bad. Instead, the Biltong will continue to dry out until it becomes too tough to eat. However, getting these conditions right in the humid climate of the United Kingdom can be hard, and for that reason, we highly recommend that you eat your biltong within 3 days to avoid the risk of spoiling or it becoming too dry. If you want to make your Biltong last even longer, we have listed some steps below which can help to extend your Biltongs shelf life, whilst also ensuring it maintains it’s great taste.

Try it for yourself

There’s nothing worse that being short of Biltong. Now you know the proper methods for storing our delicious product, head over to our shop to get your pantry and kitchens stocked up with this delicious beef product.

7-Step Guide:

We have listed seven steps to help you extend the shelf life of your Biltong. Follow these steps to ensure that your Biltong is free from mould and also that is holds onto that delicious flavour.


1. Keep it dry

Keeping your Biltong dry is an essential part of mainting its freshness. Keeping the Biltong away from moisture prevents harmful bacteria from contaminating it. If you like your Biltong on the wetter side, don’t worry, it wont go off as long as it’s stored correctly. However, over time, it will slowly start to dry out. If you want to keep your Biltong moist, there are a couple of methods you can use to keep it nice and tender. Keep reading to find out how.


2. Keep it cool (but not in the fridge)

Biltong lasts longer when it is stored in cooler temperatures, as is the same with most meats. However, be careful not to keep your Biltong in the fridge. The moisture in the fridge can cause the fat to go funny and spoil the taste of your Biltong. While the Biltong is unlikely to go mouldy in the fridge, the taste can be compromised when stored in this way. Instead, keep the Biltong in a cool cupboard or pantry, away from direct sunlight.


3. Let it breathe

Sealing Biltong in plastic containers or bags can cause the Biltong to sweat, which again, is not ideal when trying to prevent moisture build up. Instead, letting it sit in a loose paper bag allows some light airflow to pass over the Biltong, which helps to reduce the likelihood of mould forming. We provide paper bags with all our online and in-store orders so that you can safely store your Biltong.


4. Freeze it

Freezing Biltong is a great method for keeping your Biltong fresh for extended periods without causing it to go too dry. If you enjoy your Biltong on the moister side, freezing it would be the perfect way to keep it at your preffered level of wetness. It is also useful to know that due to its relatively low mositure content, your Biltong should defrost quickly once removed from the freezer, which means you can satisfy those Biltong cravings even quicker.

5. Keep it moving

Occasionally shuffling and moving your Biltong around will help to prevent mould and moisture forming on it. Doing this once or twice a day should be enough to keep the airflow getting to the Biltong.


6. Keep whole sticks ventilated

If you prefer your Biltong unsliced, we recommend that you still keep your slabs well ventilated. Unsliced Biltong will generally last longer than sliced, however, there is still the chance of it going off when not stored correctly. If posssible, hang the Biltong to allow airflow to get to the meat.


7. Avoid plastic bags

We ship our Biltong in plastic bags for hygene and saftey purposes. While Biltong will be fine for a few days in these plastic bags, they are not the ideal storage container to keep Biltong in long term. We supply handy paper bags for you to transfer your Biltong into when you recieve it. These are perfect for storing your Biltong in a cupboard or pantry.


Try it for yourself

There’s nothing worse that being short of Biltong. Now you know the proper methods for storing our delicious product, head over to our shop to get your pantry and kitchens stocked up with this delicious beef product.

How is Biltong Made?

How is Biltong Made?

Biltong is made through a process known as curing. The process of curing meat has been around for many thousands of years and employs techniques such as smoking, salting and drying. The process of curing meat helps to vastly extend a products shelf life. Biltong uses a specific combination of salt, vinegar, heat and controlled humidity to remove the moisture from within the meat. Other cured meats, such as Beef Jerky, utilize smoke to cure the meat. There are four main steps involved in the production of Biltong. These are explored below.

Step 1: Cutting

The first step in making Biltong is the cutting process. Here at the Sussex Biltong Company, we use Silverside beef to make our Biltong. We use silverside because of the excellent fat to meat ratio, which helps lock in the flavour of the spices and produces the least chewy texture. The meat is cut into steaks about an inch thick and 10-20 inches long. As the Biltong dries this will shrink to about half its original size.

Step 2: Spicing

The next step in the production of our Biltong is the spicing process. At the Sussex Biltong Company, we have a wide selection of Biltong flavours, however; we use the same secret spice mix as the base for all of our Biltong. Some of the main ingredients in this mix include salt, pepper, garlic, coriander and vinegar. These ingredients, together with the drying process, help to cure the meat and give the Biltong its unique flavour.



Step 3: Drying

After the Biltong has been spiced, it is ready to be dried. We have a specialised, state of the art drying room built into our Sussex Biltong factory, where all of our meat is hung. This drying room regulates the temperature and humidity of the space, using industrial fans and dehumidifiers, ensuring that the perfect conditions are maintained so that the curing process can take place. The drying process takes on average about 5-7 days.

Order Now and Try Our Carefully Crafted Biltong Recipie


Step 4: Eating

Our Biltong is only cut, ready to eat, after it has been through the drying process, and as close to consumption as possible. This helps to ensure that our Biltong maintains its tenderness before being enjoyed. You can personally watch your Biltong be cut in front of you at one of our shops either in Haywards Heath, East Grinstead or in Brighton, or alternatively order your own through our website. We deliver both pre-cut and whole stick Biltong, whihch you can cut yourself at home.

Where Does Biltong Come From?

The Afrikaner voortrekkers of Southern Africa developed Biltong somewhere between the 17th and 18th century as a way to store meat in the dry conditions of the African bushveld. This allowed them to carry the meat easily and for long periods of time on their trek wagons. Biltong is derived from the Dutch word ‘bil’ (rump/buttock) and ‘tong’ (tongue). This refers to the cut and shape of the meat. (Don’t worry, we don’t make our Biltong from tongue!)

Dutch Origins

Afrikaners are descended from the European immigrants who settled in South Africa. The most predominant of these being the Dutch settlers who arrived in the Cape of Good Hope in the 17th Century. The Dutch brought with them recipies for dyring and storing beef. Over time these recipies evolved into the techniques we use when making Biltong today.

‘A [Dutch] recipe book from 1664 described the process as follows. “Take of the Buttock-beef (This was called the “bil” and is the first part of the word “biltong”) of the oxe, salt it well with bay-salt four of five daies, then hang it a draining one day, then sew it up in thin cloth, and hang it up in a chimney to dry; when you would eat any of it, boil it very tender, and slice it so thin that you may almost see through it and eat it with a sallet”. (Hannah Woolley, The Cook’s Guide)’.

While we do not boil our Biltong today, there are obvious similarities in the curing process presented in this recpie from the 1600’s, such as the salting and hanging of the meat.

The use of vinegar as a preservative was very popular within the Netherlands during the 1600’s. The Dutch settlers cultivated Grapes in the Cape as early as 1652. The vinegar produced by these Grapes would have undoubtably been used to preserve the meat when making Biltong. This process continues to be an effective method of curing used in modern day Biltong production.


Modern Day Production

Biltong today continues to be made throughout Southern Africa. Countries such as Zimbabwe and Botswana have also adopted the method of curing meat and continue to produce this delicious meat snack. As well as this, the poularity of Biltong has spread worldwide. Immigrants from Southern Africa have introduced Biltong to countires such as the United States of America and our very own shops in Great Britain.

Taste the History

Order now to experience the mouth watering flavour of our Biltong first hand