What is Biltong?
Biltong is a traditional South African beef snack with a history spanning over 500 years.
It all started with the indigenous Khoisan people. These nomadic tribes faced a very real problem: plenty of game to hunt (antelope, wildebeest, ostrich) but no way to carry it all between camps or keep it from spoiling in the harsh African sun. Their solution was simple: cut the meat into lean strips to share the load, then salt those strips and hang them in the sun to dry.
Those dried, salted strips of game became a staple of Khoisan life. Before long, it wasn't uncommon to see all kinds of meat strips hanging to dry throughout their camps.
When Dutch settlers arrived in the 17th century, they took one look at the hanging meat strips and were immediately smitten. They quickly learned the technique, adopted the tradition, and introduced their own spices such as cloves, coriander, and pepper, giving birth to the delicious flavor profile that we know and love today.
Folklore even tells of Dutch settlers coming up with a salt trick all their own: tucking meat strips beneath their horse’s saddle and letting the animals’ sweat do the curing before the meat was hung out to dry
Perhaps their most lasting contribution, however, was the introduction of cattle. As Dutch settlers established farms and began trading with local tribes, beef quickly overtook traditional game meats as the most popular choice for biltong, and it's remained that way to this day.
Finally, the Dutch are credited with giving biltong its name: Bil (the Dutch word for buttock describing the lean cut of meat) and tong (meaning tongue, describing the shape of the strip). Put them together and you've got the perfect word for a snack that's been on the tip of everyone's tongue since.
In South Africa, biltong is much more than just a snack, it's a central part of the culture. It's the centerpiece of every braai, a staple at Rugby watch parties and family gatherings, and something grandparents have been making for their grandchildren the same way their grandparents made it for them. It's tradition, history, and mouthwatering flavor all rolled into one.
And as Americans are increasingly turning away from heavily processed snacks, biltong is beginning to find its place on shelves across the US, and it's easy to see why. Biltong is packed with all nine essential amino acids, supporting muscle growth, fat burning, and reduced mental fatigue. Beef delivers more zinc, iron, B12, B6, and selenium pound-for-pound than just about any other meat, and because biltong is air-dried rather than cooked, nearly all of those vitamins, minerals, and nutrients are locked in.
High protein, clean ingredients, low sugar, no preservatives. It's a snack that's as good for you as it tastes. South Africans have known this for centuries, and it seems that the rest of the world is finally catching up.
How Is Biltong Made?
Today, biltong is usually made from beef, though other meats such as kudu, springbok, ostrich, venison, wildebeest, and even fish can be used. The meat is seasoned and cured with a blend of coriander, black pepper, salt, and vinegar (to kill bacteria) then hung to air-dry.
For biltong to dry properly, the conditions must be just right: low humidity, warm temperatures, and a steady breeze. The process can take anywhere from five to seven days, depending on how you like it. Good things usually come to those who wait.
You'll know it's ready when it's shrunk to about half its original size, firm to the touch but still slightly bendy, and turned a rich, deep shade of maroon. In proper South African shops, you'll find whole slabs hanging from rafters, windows, and anything sturdy enough to bear its weight. Just walk in, pick your piece, get it sliced, and carry it home in a brown paper bag.
Here at Baya, we deliver that same tradition straight to your front door.