We areThe Producer of Great Biltong since 2016
The Herd Biltong was founded by a handsome chap named Jared Abrahamse (myself) and his gorgeous partner Olivia Barbato. Jared is a first generation Australian with a long ancestry of South African’s mainly based in Cape Town.
Jared had worked in commercial kitchens as a youngster but migrated careers in search of a larger wage, despite always having a profound passion and enthusiasm for the art of cooking. Olivia also shares this passion and has a keen eye for design and photography.
01Meaty Thoughts: Our Philosophy
We don’t just make biltong, we make art.
We believe in 3 things:
1. Quality meat yields a quality product.
2. Australian ingredients wherever possible.
3. Passion through our product to our customers.
02Method To Our Madness
Natural, Simple, and Australian.
In our biltong we use the following:
• Coriander seeds
• Black pepper
• Salt
• Vinegar
• Worcestershire sauce
• Dehydrated garlic
• Chilli flakes
That’s it. Plain and simple.
No nasties. No preservatives. No sugar.
03Tasty Practices
24hrs Fresh
We bag, chop then vacuum seal our biltong and droewors within 24hrs of coming out of our drying cabinet.
Vacuum Sealed
Vacuum sealing preserves the quality of the product.
No Silica Bags
No need for moisture/oxygen absorbing sachets which can deteriorate the flavour of biltong, and present an environmental hazard.
ExploreOur Story
Hung out to dry, but we made a meal of it.
Meet theTongmaking Team
Being the best, means meating challenges with the right herd.
We've got a beef with the industry. There is a lot of below average biltong out there. We are here to change that. Jared ``TongLord`` Abrahamse