Biltong is a traditional Southern African dried and cured meat snack, usually made from large cuts of beef but also crafted from game. The meat is marinated in a blend of vinegar, salt, and spices before being air-dried for several days to weeks. This process creates a flavourful, protein-rich treat enjoyed on its own or incorporated into recipes. 

The texture varies by meat cut and drying duration. Some prefer chewy biltong, akin to jerky, while others like it tender and soft. At The Herd, we craft biltong to a perfect medium texture, soft, moist, and never tough. 

While the outer layer can be firmer due to air-drying, the inside should stay tender. Overly hard biltong may be over-dried or past its prime. Our biltong balances firmness and moisture for an optimal eating experience.

Softer biltong results from shorter drying times and offers a moist, tender texture. However, it shouldn’t be overly wet, which can signal under-curing. We pride ourselves on consistently delivering biltong with the ideal balance of softness and dryness. Another thing to consider is the meat quality. Cheap meat is tough and would be not soft to eat. We pride ourselves on only using extremely high quality beef and there is a definite texture difference. 

Biltong boasts a unique, robust flavour, rich, tangy, and slightly salty thanks to its vinegar-based marinade infused with coriander, black pepper, and spices. Different meat types impart subtle taste variations. Compared to jerky, biltong offers a deeper, more complex flavour profile. Try our biltong varieties to find your favourite!

Spoiled biltong may taste sour or unpleasant and emit an off smell, differing from the usual meaty, vinegary aroma. If you notice these signs, avoid consumption. Read our biltong storage and shelf life tips to keep your snacks fresh.

Biltong is delicious on its own or can be added to salads, pizzas, sandwiches, omelettes, and pasta. It’s also a traditional ingredient in South African dishes like bobotie and putu pap. Pair it with cheese platters, beer, or wine for an irresistible snack experience.

The key differences lie in preparation and flavour:

• Biltong: Larger, thicker cuts, air-dried without heat, marinated in vinegar giving it a tangy flavour.

• Jerky: Thin cuts, smoked or dehydrated with heat, often marinated in sweet soy-based sauces resulting in a sweeter, smokier taste.

Biltong tends to be thicker, tangier, and richer, while jerky is leaner, sweeter, and chewier. For a deeper dive, see our biltong vs jerky comparison.

Biltong is more than just a snack; it’s a cultural staple in Southern Africa with a unique preparation that requires time and skill. It’s high in protein and low in carbs, making it perfect for health-conscious individuals and athletes. Most people do not know that biltong is one of the most protein-dense foods on the planet. The reason behind the protein density is the drying method, which removes almost all the water content, concentrating the nutrients, especially protein.

Here’s why biltong ends up so protein-dense:

1. Water Removal (Dehydration):
   Fresh meat is about 60-75% water. When biltong is air-dried over several days, most of that water evaporates. Without the water weight, the remaining solids — mainly protein, fat, and minerals — become much more concentrated. So per 100g of biltong, you get much more protein than 100g of fresh meat.

2. Lean Cuts Used:
   Biltong is often made from lean beef cuts like silverside or topside, which already have a high protein-to-fat ratio. This means after drying, the protein portion dominates.

3. Minimal Additives:
   Unlike some processed meats, biltong usually doesn’t have fillers or starches added — just meat, salt, vinegar, and spices. So the protein content stays pure and high.

4. No Carbohydrates:
   Because it’s just meat and seasonings, there are virtually zero carbs, so all the calories come from protein and fat, further boosting the protein density by calorie percentage.

In short: Biltong is basically concentrated beef — dried lean meat with water removed — so the protein percentage shoots way up compared to fresh meat. That’s why it’s a favorite high-protein snack!

Taste is subjective. If you prefer tangy, robust flavours with a tender texture, biltong is for you. For smoky, sweet, or spicy flavours and a chewier bite, jerky might be better. Try both to decide your favourite!

The white spots on biltong can be either mould or salt crystals:

1. Mould on Biltong:

• What it is:
  Mould is a type of fungus that grows on food when conditions are right — usually in damp, warm environments or if there’s too much moisture left in the meat. On biltong, mould looks like fuzzy patches or spots, often white, green, grey, or black.

• Why it appears:
  If biltong hasn’t dried fully or is stored in humid conditions without proper airflow, mould spores can settle and grow.

• Is it safe?
  Generally, visible mould on biltong is a sign it’s spoiled and should be discarded. Some traditional biltong makers allow a harmless surface mould to develop and scrape it off before eating, but unless you’re very experienced, it’s safer not to eat mouldy biltong.

2. Salt Crystals on Biltong:

• What it is:
  Salt crystals are tiny, white, crystalline deposits on the surface of the biltong. They come from the curing salt and seasoning used during the biltong-making process.

• Why they appear:
  As the meat dries, moisture evaporates and can bring dissolved salts to the surface, where they crystallize and form these tiny grains. This is totally normal and part of the curing process.

• Is it safe?
  Yes! Salt crystals are completely safe and often add to the flavor and texture. They’re a sign your biltong was properly cured and dried.

Learn more about biltong quality and care on our Biltong Handling Care post!

Biltong Taste and Texture

A sour smell in biltong can stem from a couple of factors. Primarily, vinegar is a key ingredient in the biltong curing process, giving it a naturally tangy aroma. If a strong vinegar was used or if the biltong hasn’t been properly aired during drying, this sour scent might linger.

However, a very sour or unpleasant odor may indicate spoilage. Improper storage such as exposure to excess moisture or heat can encourage bacterial growth, causing the meat to go bad. For safety, if you suspect your biltong smells off, avoid eating it. For tips on proper storage, check our biltong care guide.

The tangy vinegar taste is a hallmark of traditional biltong. Vinegar whether white, brown, or apple cider is used both as a curing agent and flavour enhancer, helping to prevent spoilage and imparting biltong’s signature zest.

If the vinegar flavour is overpowering, it might be due to:

• Too much vinegar in the marinade, or

• Insufficient drying time allowing the vinegar to mellow out.

At The Herd, we carefully balance our marinade to ensure your biltong has a perfectly smooth flavour, never overwhelmingly vinegary.

Fat content in biltong varies based on the meat cut and preparation. Typically, biltong is low in fat a standard serving might have around 2 grams of fat. Some “fatty” varieties leave more fat on the meat during curing, enhancing flavour and texture.

At The Herd, we do include the fat.
Here's why:

1. Better Flavor
Fat carries rich, savory flavors that make biltong tastier and more enjoyable. Fat melts gently in your mouth, releasing those deep, meaty notes that lean cuts lack.

2. Improved Texture
Fatty biltong is more tender and juicy. The fat balances out the chewiness of dried meat, so you get a satisfying bite without it feeling tough or dry like some lean biltong can.

3. More Satisfying and Filling
Because fat is calorie-dense, fatty biltong keeps you fuller longer and provides steady energy, which is great for snacks or post-workout fuel.

4. Better Mouthfeel
Fat adds smoothness and richness, making the eating experience more pleasurable, avoiding that dry, chalky feeling lean meat sometimes gives.

We also only use 100% Grass Fed Beef, literally the best kind of fat you can consume. Grass Fed Beed has the following properties: 

• Higher in Omega-3 Fatty Acids:
  Grass-fed beef fat contains more omega-3s (good fats that support heart and brain health) compared to grain-fed beef.

• Rich in Conjugated Linoleic Acid (CLA):
  CLA is a type of healthy fat linked to fat loss, immune support, and anti-inflammatory effects. Grass-fed cows have more CLA in their fat.

• More Vitamins and Antioxidants:
  Grass-fed fat tends to have higher levels of fat-soluble vitamins like A, D, E, and K, which support overall health.

• Better Fat Profile:
  Grass-fed fat has a healthier balance of saturated and unsaturated fats, contributing to better cholesterol profiles and reduced inflammation.

For exact nutritional details, always refer to packaging or ask us directly.

The biltong vs jerky taste debate comes down to personal preference:

• Biltong features a slow-curing process with vinegar, resulting in a deeper, richer, and tangier flavour and a thicker, softer texture.

• Jerky is usually smoked or dehydrated with heat, giving it a smokier, sometimes sweeter flavour and a drier, chewier bite.

Whether you prefer the savoury complexity of biltong or the smoky sweetness of jerky depends on your taste buds! Compare both in our detailed biltong vs jerky guide to decide which you like best.

Biltong is widely loved for its savory, rich, and slightly tangy flavour that many compare to a cross between beef jerky and prosciutto but with a unique twist. The spices used in curing, such as coriander and black pepper, add depth and character.

Taste is subjective, though some people swear by biltong’s flavour and texture, while others may prefer different cured meats. Try our range of biltong flavours and cuts to discover your favourite!

Biltong is available in many flavours, shaped mostly by the spices and marinades used during its preparation. The classic biltong flavour usually combines vinegar, salt, coriander, black pepper, and sometimes a bit of brown sugar to add subtle sweetness.

These days, many makers — including us at The Herd — have introduced a variety of flavours to suit different tastes. Some favourites are peri peri for a spicy kick, hickory which gives a smoky touch, teriyaki with its sweet and salty notes, and peppered for those who like things a little hotter.

With so many flavour options out there, it’s easy to find one that matches your personal taste.

Biltong comes in many different types, thanks to the variety of meats and cuts used in its preparation. Traditionally, biltong is made from beef, using cuts like round, rump, sirloin, and tenderloin. But it’s not limited to beef—other meats such as chicken, game like venison, ostrich, and even fish are also popular choices.

The thickness of the cut varies too. Some people prefer thin, crispy slices, while others enjoy thicker, chewier chunks. On top of that, different spice blends used during curing create a wide range of flavour profiles.

You’ll also find many brands offering a selection of flavours to suit every palate. Common favourites include Original (with coriander seed and black pepper), Chilli (featuring paprika, garlic, and masala), and BBQ, which can be either sweet or smoky.

With so many options available, it’s clear there’s a type of biltong out there for everyone. Browse our full selection of biltong varieties and flavours to find the perfect match for your taste.

While beef is the most common meat used to make biltong, it’s far from the only option. Biltong can be crafted from a variety of meats, including game like venison and ostrich, and even fish. The choice often depends on personal taste, dietary preferences, or what’s available locally. So, although beef biltong is the most well-known, there are plenty of other delicious alternatives to explore.

Whether you prefer wet or dry biltong mostly comes down to personal taste. Wet biltong is typically more tender and moist because it’s dried for a shorter time, which keeps the meat juicier. In contrast, dry biltong undergoes a longer drying process, resulting in a firmer, chewier texture.

Some people enjoy biltong so dry that it flakes apart, while others like it very moist, almost like fresh meat. Many prefer a middle ground often called medium biltong which strikes a balance between tenderness and chewiness which is what we strive to achieve.

Ultimately, neither wet nor dry biltong is better or worse; it’s all about what texture you enjoy most.

Sometimes biltong develops a white coating, which can be either mould or salt crystals.

If the biltong is stored in a humid place or hasn’t dried properly, mould can grow on the surface. This mould is usually harmless and can be wiped away gently using a cloth dampened with vinegar.

Alternatively, the white spots might be salt crystals formed during the curing process. Salt is used to draw moisture out of the meat, and occasionally it can crystallize on the surface, creating those white patches.

It’s important to correctly identify the cause of the white coating. When in doubt, consult a professional or discard the biltong to stay safe.

Yes, biltong can be made from pork, though it’s less common than the traditional beef variety. Pork biltong is made by marinating thin slices of pork and drying them using the same methods as classic biltong. Many people appreciate pork biltong for its distinct flavour and texture.

Pork fat doesnt dry properly and can go rancid, generally some sort of curing salt will need to be added to the pork to keep it shelf stable. While beef remains the most popular choice, other meats like chicken, game, and fish are also used to create different types of biltong.

No, biltong is not made from cow tongue. The term “biltong” originates from the Dutch words ‘bil’, meaning ‘rump’, and ‘tong’, meaning ‘strip’ or ‘tongue’. However, these terms refer to the shape and cut of the meat rather than the specific part used. Biltong is typically made from lean cuts of meat like beef rump, sirloin, or silverside. The meat is then cured and dried to create the final product. So, while the term ‘tong’ is part of the name, it doesn’t mean that biltong is made from cow tongue.

While biltong is traditionally made from beef or game meat, it can be made from a variety of meats, including horse. However, horse meat is not the standard or most common meat used for biltong. In some regions, horse meat may be used as an alternative to the more traditional choices due to its lower fat content and distinctive flavour. It’s important to note that the use of horse meat can be subject to cultural preferences and regulatory restrictions in certain countries.

While traditional biltong is most often made from beef, kangaroo biltong is definitely a thing—especially here in Australia where kangaroo meat is more common. Kangaroo biltong offers a bold, earthy flavour and is prized for its high protein and low-fat content, making it a healthy red meat alternative.

If you’re interested in trying something different, kangaroo biltong is a great choice that brings a unique taste to this classic snack.

No, biltong is not a sausage. While both are meat products, they differ significantly in preparation and final form. Biltong is a dried, cured meat originating from Southern Africa. It’s usually made from cuts of beef or other meats, marinated in vinegar, salt, sugar, and spices, then air-dried over several days.

Sausages, however, are made by grinding or mincing meat (such as beef, pork, or chicken), mixing it with fat and seasonings, and stuffing it into casings before cooking or curing.

You might have heard of droëwors, a traditional South African dried sausage, which can sometimes cause confusion. But unlike biltong, droëwors is a sausage rather than sliced dried meat.

Yes, biltong is indeed a traditional food. It has its origins in Southern African countries like South Africa, Zimbabwe, Namibia, Botswana, and Zambia. The practice of making biltong began as a method of preserving meat without refrigeration. This was particularly useful for long journeys or during times when fresh meat wasn’t readily available. Today, biltong is enjoyed by many as a delicious snack and is considered a significant part of Southern African culinary heritage.

Biltong isn’t exactly raw, but it’s not cooked in the traditional way either. The process involves curing the meat in a marinade of vinegar, salt, sugar, and spices. This curing changes the meat’s texture and flavour much like pickling does with vegetables. After curing, the meat is air-dried for several days until it reaches the perfect dryness.

The result is a safe-to-eat product that doesn’t require cooking. So, while biltong isn’t heated or cooked, it’s also not truly raw.

Biltong itself is not illegal. However, import restrictions in certain countries may prohibit the importation of biltong due to concerns about animal diseases. For example, in the United States, the import of biltong is regulated by the USDA and FDA, and it must meet specific requirements to be legally imported. Similarly, other countries have their own regulations regarding the importation of meat products. It’s always a good idea to check the local laws and regulations if you plan to bring biltong into another country.

While biltong and jerky are similar in that they’re both types of dried meat, they are not the same thing. Biltong originates from Southern Africa and is cured with a mixture of vinegar, salt, sugar, and spices before being air-dried. Jerky, which is more common in North America, is typically marinated in a sweet and salty sauce and then smoked or dehydrated.

The two also differ in texture and taste. Biltong is often thicker and can range from soft and chewy to hard and brittle, depending on how long it’s been dried. It has a unique flavour profile influenced by the vinegar and spices used in the curing process. Jerky, on the other hand, is usually thinner and has a smoky, sweet-salty flavour.

So while they’re similar, biltong and jerky each have their own distinct characteristics and are not interchangeable.

Biltong isn’t technically raw, but it’s not cooked in the usual way either. The process starts by marinating strips of meat in a blend of vinegar, salt, and spices, which cures the meat. This curing acts like a chemical “cooking” method—changing the texture and flavour while making the meat safe to eat without heat.

After curing, the biltong is air-dried for several days, which preserves and further transforms it. So although biltong may look raw since it’s not heated, it’s actually a cured and dried product that’s perfectly safe to enjoy.

The colour inside your biltong depends on how long it has been dried. Biltong dried for a shorter time often has a reddish hue, similar to rare or medium-rare beef. This is known as wet biltong, and it tends to be softer and chewier.

On the other hand, biltong that’s dried longer will turn brown or darker and develop a firmer, more brittle texture.

Both types are safe to eat and enjoyed for their distinct flavours and mouthfeel. Curious to try different textures? Explore our selection of biltong styles.

The toughness of biltong compared to jerky can depend on a few factors, including the cut of meat used, the thickness of the slices, and the length of the drying process. Generally, biltong can be softer and chewier than jerky if it’s dried for a shorter period (referred to as ‘wet’ biltong). If it’s dried for longer, it can become quite hard and brittle. Jerky, on the other hand, tends to have a consistent texture that is tough but not too hard, thanks to the process of smoking or dehydrating the meat. It’s worth noting that personal preferences can vary, and some people might prefer the softer, chewier texture of ‘wet’ biltong while others might enjoy the harder, crunchier texture of fully dried biltong or the consistent chewiness of jerky.

Biltong can be either ‘wet’ or ‘dry’, depending on the length of the drying process. ‘Wet’ biltong is dried for a shorter period, which leaves the inside of the meat soft, chewy, and somewhat moist. The outside of ‘wet’ biltong is normally still dry to the touch. This version is often preferred by those who enjoy a tender and juicy snack. ‘Dry’ biltong, on the other hand, is dried for a longer period until the meat is fully dehydrated. This results in a harder, more brittle texture throughout. Some people prefer ‘dry’ biltong for its intense flavour and crunchy texture. Both types are safe to eat and the choice between ‘wet’ and ‘dry’ biltong largely comes down to personal preference.

Yes, there is such a thing as chicken biltong. While beef is the most common meat used to make biltong, other types of meat can also be used, including chicken. Chicken biltong is a great alternative for those who prefer poultry over red meat. The process for making chicken biltong is similar to that of beef biltong – the chicken is marinated in a mixture of vinegar, salt, and spices, then air-dried until it reaches the desired level of dryness. It’s worth noting that chicken biltong may have a different texture and flavour compared to traditional beef biltong.

Wagyu biltong can be a healthy snack option, especially when compared to highly processed snack foods. Biltong, including that made from Wagyu beef, is high in protein, making it a good choice for those looking to increase their protein intake. Wagyu beef is known for its high levels of monounsaturated fats, particularly oleic acid, which is considered a healthier type of fat. However, like all biltong, Wagyu biltong can be high in sodium due to the salt used in the curing process, so it should be eaten in moderation, particularly by those monitoring their sodium intake. As with any food, the healthiness of Wagyu biltong can depend on individual dietary needs and how it fits into your overall diet.

The “best” meat for biltong can depend on personal preference, but traditionally, lean cuts of beef are often used. Silverside and topside are popular choices because they have a good balance of meat and fat, which contributes to the flavour and texture of the biltong. Game meats, like ostrich and kudu, are also used, especially in Southern Africa, and they give the biltong a unique, gamey flavour. Some people also enjoy chicken biltong for its lighter flavour and texture. Ultimately, the best meat for biltong is largely a matter of personal taste.

Biltong can be made from a variety of meats. Traditionally, biltong is made from beef, specifically lean cuts like silverside or topside. However, other types of meat can also be used to make biltong, including game meats like ostrich and kudu, as well as chicken and fish. The type of meat used can greatly influence the flavour and texture of the final product.

Biltong is air dried beef. Its closest relative is beef jerky though biltong is made differently and usually has different ingredients and flavours. Biltong has a savory flavour as its core ingredients are salt, pepper and coriander seeds. No, it does not taste like coriander for those who think coriander is gross!

The term Biltong comes from South Africa as far back as the 1600’s, the word is separated into 2: “Bil” which is derived from the Dutch word for ‘meat’, ‘buttock’ or ‘rump’, and “tong” meaning ‘strip’. Biltong = strip of meat. Voila!

The reason biltong exists was for preservation purposes. 400 years ago unfortunately refrigeration had not been invented yet so the natives and explorers needed to find a method to preserve their meat. A salt cure was one method and coriander seeds have an antibacterial property which kept the meat from going bad.

At The Herd Biltong, our biltong is made from beef (we use an outside flat – a part of the silverside) which is cut into strips, marinated in a vinegar mixture and seasoned. We keep it traditional. Salt, pepper and coriander seeds are our base flavours – just like it was 400 years ago.

After we cut and season, we hang the meat in our stainless-steel biltong cabinets in our drying room. The cabinets have an extraction fan on the top of the cabinet which ensures even air flow throughout the cabinet.

We have designed our drying room so the air that is pulled in is filtered 4 times (pre filter, HEPA, charcoal and UV) ensuring no airborne bacteria can enter the room, a fresh air intake which means the air is replaced every 40mins, it is positively pressured meaning when the door to the drying room is opened air is forced to exit the room (similar to what a hospital operating room has) to make sure no bacteria or dust particles can enter the room and then the room is dehumidified and temperature controlled.

It is then dried for up to 5 days and then sliced into bite sized pieces and bagged ready for consumption!

All of our biltong flavours use the following ingredients:

• Beef
• Vinegars
• Worcestershire sauce
• Salt
• Pepper
• Coriander seeds

Our garlic (Garlic Salt & Chilli Garlic) flavours use dehydrated garlic powder, and our Chilli Flavours (Chilli Garlic & Chilli Salt) use crushed birdseye chilli’s.

We do not use any preservatives in our product. All killer, no filler!

No, the Worcestershire sauce we use contains gluten.

Yes, we do not add any additional sugar to our products! The only sugar found would be the natural sugar from the garlic or there is a small amount of sugar in the worchestershire sauce.

You might not know this but because Australia has a huge export market for its beef, most (about 90%) abattoirs process their beef according to halal guidelines. Our meat supplier is halal certified, however, our business is not certified. There is no pork or boar/sow product that goes through our kitchen but as stated we are not halal certified.

We provide paper bags when purchasing online and when you visit us at events or markets. Apart from keeping it in a vacuum sealed bag, in the paper bag is the next best way to store it.

Paper bags in refrigeration will last up to 7 days, though the meat will dry out.

Paper bags stored in cool/dry spot will last up to 3-5 days. Relative humidity will affect this, if you live in a humid environment this will adversely affect the product.

Mould poses the greatest threat to biltong. Mold thrives in conditions with moisture and limited air circulation surrounding the biltong. To prevent mold growth, it is recommended to periodically mix the biltong to disturb the environment (every 2 days or so) and promote fresh air circulation. Since mould can develop rapidly, it is important to monitor your biltong closely.

Keep in mind that biltong is a perishable/fresh item, and if not properly cared for, it will spoil. It’s similar to leaving fruit or vegetable in direct sunlight or forgotten at the rear of the refrigerator it will spoil under those conditions.

This is the most common question we get asked! There are a few key differences between the two.

Jerky is dehydrated meat product. Biltong a cold, air dried meat. Because there is no heat applied to the product, biltong is able to retain its moisture leaving you with a more tender and moister product where as jerky is typically drier. And most importantly – because the meat is not ‘cooked’, biltong retains all the nutrients (mainly protein and iron).

Biltong is also a savory meat product, we do not add any sugar to our biltong range. Jerky typically does have a sweet aspect whether its sugar, honey or a sauce.

Some people like jerky! And that’s ok, however, most people have become accustomed to jerky as the standard for dried meats where in our (and many others) opinion – biltong is the king of dried meats.

Overseas – best to check with quarantine authority of the country you’re visiting. Each country has different regulations as to what kind of food products you’re allowed to bring in.

Interstate – Yes. There should not be an issue with taking biltong (especially if it’s vacuum sealed) interstate. Though TAS and WA do have stricter biosecurity laws. Best chek with the relevant authorities. 

Another pretty popular question! Biltong is becoming a very popular choice for health conscious individuals because of the following:

• Super high protein. Our product has 41g+ of protein per 100g. To put that in perspective – chicken breast has 31g and steak has 25g.
• No added sugar and super low carbohydrates.
• Very low in saturated fats – think 2%.

Based on the latest research, sugar and carbs make you fat. Our biltong has no added sugar and is around 3% carbs making it a super healthy snack for those health conscious individuals.

Yes – HACCP (Hazard Analysis Critical Control Point) is a system of managing food safety that involves analyzing and controlling potential hazards, including biological, chemical, and physical risks, at every stage of the food production process. This includes activities such as sourcing and handling raw materials, manufacturing, distribution, and consumption of the final product.

We are audited regularly (internally and externally) to ensure we maintain a high level of compliance to confirm we continuously deliver a safe, consistent and high quality product.

We do not recommend biltong for pregnant women. As the meat is not cooked, pathogens which can harm the unborn child may still be present.

Yes! You may find biltong useful if your child is a fussy eater and doesn’t like to consume a lot of cooked meat. The nutrient dense biltong can serve as a good replacement for protein or iron.

It’s even safe for babies! In South Africa, it’s very common to see ‘teething biltong’ in supermarkets. It’s essentially a small stick of meat with salt that the baby can gnaw on and the salt would heal the wounds in their mouths from teething.

Generally up to 2 business days.

We get daily business day pick ups from our logistics providers and (most of the time) the first thing we do when we get into the factory is pack the online orders so it can be sent off ASAP. We do not want to keep you waiting!

We package our product in 2 sizes, 100g and 250g packets.

All 500g and 1kg orders will come as 2x 250g and 4x 250g packets respectively (unless otherwise specified).

If you want all 100g bags just leave us a note on checkout.

We offer free shipping for all orders over $125 (excluding the shipping cost). Simply add $125 worth of products to your cart and the free shipping option will appear upon checkout.

Delivery is generally 2-6 business days. Regional and rural areas can take a bit longer.

Majority of our orders are sent via Aramex, AusPost and Sendle/Couriers Please.

Absolutely.

If you’ve placed an order and you have not received tracking info after 2 business days, please get in contact with us at hello@theherdbiltong.com.au

Biltong Consumption & Health FAQs

The amount of biltong you can safely eat per day depends on various factors including your overall diet, health status, and individual nutritional needs. Biltong is high in protein and provides important nutrients like iron and vitamin B12. However, it’s also high in sodium due to the salt used in curing. The American Heart Association recommends limiting sodium intake to no more than 2,300 milligrams a day, ideally 1,500 milligrams for those with high blood pressure. Therefore, consume biltong in moderation as part of a balanced diet.

The frequency depends on your individual circumstances. If following a balanced diet and monitoring sodium intake, you could enjoy biltong daily. Those with dietary restrictions or health conditions may need to limit consumption. Consulting a healthcare provider or dietitian is recommended for personalised advice.

How often you should eat biltong depends on your overall diet and health. Biltong is healthy in moderation due to high protein and essential nutrients. However, its sodium content means some need to be mindful of frequency. Consult with a healthcare provider if unsure.

Yes, biltong is a healthy snack. It’s high in protein, low in carbohydrates, and provides essential vitamins like iron and vitamin B12. It’s a good choice for those increasing protein intake or following low-carb diets. Eat it in moderation due to sodium content.

Yes, biltong is beneficial for muscle building because of its high protein content essential for muscle growth and repair. It also contains nutrients like iron and vitamin B12 that support overall muscle health. Remember, protein intake is just part of muscle building alongside training and balanced diet.

Biltong is a good snack for fat loss as it is high in protein and low in carbs. Protein helps promote fullness and control appetite. However, fat loss requires a balanced diet and regular exercise. Also, watch sodium intake.

Yes, biltong supports muscle health with its high protein content, helping muscle recovery post-exercise. Iron and vitamin B12 in biltong support red blood cell production, aiding muscle oxygenation.

Both are high-protein, low-carb snacks. Biltong usually has no added sugars, while jerky often does, making biltong a better choice for sugar watchers. Biltong is air-dried at room temperature preserving more nutrients, while jerky is smoked and cooked at higher heat, potentially losing nutrients. Both can be high in sodium and should be eaten in moderation.

It depends on the meat type and cooking method. Biltong is high in protein, low in carbs, and nutrient rich but also high in sodium. Cooked meats can be nutritious but some cooking methods add fat or cause nutrient loss. Both can be healthy if eaten in moderation within a balanced diet.

Fat content varies with meat cut and preparation. Lean cuts have less fat. Not all fat is bad; some is essential for vitamin absorption and energy. For lower fat, choose lean biltong.

Yes, biltong is a good iron source, important for red blood cell production and oxygen transport. Ideal for those needing more iron, but consume in moderation due to sodium.

Traditional biltong is low in sugar as it is cured without added sugar. Some commercial varieties may add sugar, so always check nutrition labels.

Biltong is high in protein and low in carbs, making it suitable for diabetics. However, its sodium content may be a concern for those with high blood pressure. Consult healthcare providers for personalised advice.

The curing process helps kill bacteria, but guidelines vary. Pregnant women should consult their healthcare provider before consuming biltong or other cured meats.

Both are high-protein, low-carb. Biltong typically has no added sugars and is air-dried preserving nutrients better than jerky, which is smoked and cooked. Both can be high in sodium and should be consumed in moderation depending on your diet.

Biltong is high in protein but also contains fats, small carbs, vitamins, and minerals. Composition varies by meat type and recipe.

Yes, it’s a high-protein snack that may help muscle recovery during sleep. However, eating large amounts late at night might affect sleep or weight. Its saltiness may increase thirst and disturb sleep for some.

Biltong can be part of your daily diet if eaten in moderation. It’s high in protein but also sodium and fat (depending on cut). Balance it with other nutrient-rich foods.

Yes, biltong fits a ketogenic diet as it’s high in protein and low in carbs. Eat in moderation.

White mould is usually harmless and can be wiped off with vinegar. Other mould colours or off smells mean discard it. Store biltong properly to prevent mould.

Yes, provided the beef is halal slaughtered. Ensure the biltong is labelled halal.

Traditional biltong is meat and not suitable for vegetarians. Vegetarian alternatives made from mushrooms or seitan exist to mimic biltong.

Yes, but in moderation due to sodium. Balance with other nutrient-rich foods.

Yes, biltong is typically eaten raw. The curing and drying process preserves it and makes it safe to eat without cooking.

Yes, due to high protein and low carbs. Watch sodium to avoid water retention and bloating. Choose low-sodium, no added sugar options.

“Wet” biltong is dried for a shorter time, resulting in moister texture. It’s safe to eat and comes down to personal preference.

4: Biltong: Nutrition & Protein Content

5: Protein Content in Biltong

Biltong is preserved by curing and air-drying. The meat is marinated in vinegar, salt, and spices. Vinegar kills bacteria, salt draws out moisture to inhibit bacteria, and air-drying further reduces moisture, creating an environment hostile to spoilage.

When stored unopened in a cool, dry place, biltong can last several months. Once opened or homemade, it’s best consumed within days to maintain freshness and prevent spoilage. Always check packaging for storage instructions.

Unopened commercial biltong usually doesn’t require refrigeration and can be kept in a cool, dry place. Once opened, or if homemade/not vacuum-sealed, refrigeration helps preserve freshness and prevent drying out. Use airtight containers.

Properly wrapped or sealed biltong can last up to 12 months + in the freezer. Thaw slowly in the refrigerator to preserve texture and flavour.

Vacuum packing extends shelf life by removing air and reducing bacterial growth. Unopened vacuum-packed biltong can last several months to a year if stored properly. Once opened, consume within days to a week.

Properly stored unopened biltong can be safe for months. Once opened or homemade, consume within a week. Discard if mould, off smells, or discolouration appear.

While possible, sun-drying is not ideal due to inconsistent temperature, humidity, and insect risk. Controlled indoor air-drying with good airflow is preferred.

Yes, freezing extends shelf life up to a year if wrapped tightly or sealed to prevent freezer burn. Thaw in the fridge before use.

Salt is essential for preservation by inhibiting bacterial growth. Omitting salt can shorten shelf life and compromise safety. For lower sodium, seek low-salt biltong options and eat in moderation.

Home fridge dry aging is possible but requires good air circulation, temperature, and humidity control. Dedicated dry-aging fridges or careful research are recommended for safety and best results.

Freezing, thawing, then refreezing is not recommended due to texture loss and potential bacterial growth. Portion biltong to avoid refreezing.

Traditional biltong is air-dried, not smoked. Smoking can be done after curing but before drying to add flavour. This changes the traditional taste and may affect drying time.

No, biltong is air-dried at room temperature. Heat can cook the meat rather than drying it, altering texture and flavour.

No, light is not needed and direct sunlight is avoided to prevent uneven drying and flavour loss. A cool, dark, ventilated area is best.

Yes, biltong can be cooked or used in dishes like stews, salads, or pasta, which changes its texture and flavour.

Yes, it’s normal for the inside to be softer and pink due to less drying. It’s safe to eat; drying time affects colour and moisture level.

While traditionally beef, biltong can be made from pork. Pork’s higher fat content affects drying and shelf life. Some avoid pork due to dietary preferences.

Vinegar tenderizes the meat, adds flavour, and preserves by creating an acidic environment that inhibits bacteria.

If under-dried, improve airflow, extend drying time, and use a fan or dehumidifier if needed. Ensure no signs of spoilage before continuing.

Soak briefly in water to reduce salt, then dry again. For future batches, reduce salt quantity for balance.

Biltong isn’t “rare” like steak, but shorter drying results in moister, redder inside, somewhat similar to rare meat.

Yes, over-drying causes tough, brittle meat. Aim for 3–7 days depending on thickness and conditions for best texture and flavour.

Temperature: 15-30°C (59-86°F) ideal.
Airflow: Good ventilation essential to carry moisture away.
Humidity: 30-40% relative humidity preferred.
Avoid direct sunlight and keep environment clean.

Typically 3 to 7 days depending on meat thickness, drying conditions, and desired dryness.

Preparation and marinating take up to 24 hours; drying takes 3 to 7 days. Total: about 4 to 8 days.

Biltong is both cured (marinated in vinegar, salt, spices) and air-dried until moisture is removed.

No, biltong is cured and dried but not fermented.

No, biltong is dried and cured but not aged like dry-aged steak.

Yes, it’s a dry-cured meat using vinegar, salt, spices, followed by air drying.

Biltong is preserved through curing and air-drying. The meat is marinated in vinegar, salt, and spices. Vinegar kills bacteria and salt draws out moisture, preventing bacterial growth. After marinating, the meat is air-dried for several days to remove moisture, which extends shelf life by creating an inhospitable environment for bacteria.

Stored in a cool, dry place and airtight container, biltong can last for several months. Once opened or if homemade without vacuum sealing, it’s best consumed within a few days to maintain freshness. Always check packaging for specific storage instructions or use-by dates.

Unopened, commercially prepared biltong usually does not require refrigeration and can be stored in a cool, dry place. Once opened, refrigeration helps maintain freshness, especially if you won’t consume it quickly. Homemade or butcher-sourced biltong not vacuum-sealed should be refrigerated. Use an airtight container to preserve flavour and prevent drying out.

Properly wrapped or sealed, biltong can last up to 12 months + in the freezer. Protect it from freezer burn by using freezer-safe bags or containers. Thaw it gradually in the refrigerator to preserve texture and flavour.

Vacuum packing removes air, significantly extending shelf life. Unopened vacuum-packed biltong can last several months to a year in a cool, dry place. Once opened, consume within a few days to a week for best quality.

Refrigeration isn’t required for unopened commercial biltong due to its curing and drying process. After opening, refrigeration is recommended to keep biltong fresh longer, especially if you won’t finish it quickly. Homemade or non-vacuum-sealed biltong should always be refrigerated.

It’s not advisable to refreeze biltong after thawing. Refreezing can degrade texture and flavour and increase the risk of bacterial growth. Portion biltong before freezing to avoid needing to refreeze.

While possible, drying biltong indoors in a controlled, well-ventilated environment is preferred to avoid uneven drying, insect contamination, and overly fast drying on the surface which can leave the interior moist.

Biltong dries at room temperature with good airflow; it doesn’t require heat or light. Excessive heat can cook the meat, while direct sunlight can dry the outside too quickly, affecting flavour and texture.

Yes, it’s common for biltong to be pink inside. The exterior dries and hardens faster than the interior, leaving the inside softer and pinker. This does not mean it’s raw or unsafe—the curing process makes it safe to eat. The pinkness depends on drying time and indicates more moisture inside. If you prefer dryer biltong, dry it longer.

Traditional biltong is usually made from beef due to its low fat and texture, but you can make biltong from other meats including pork. Pork’s higher fat content can affect drying and shelf life. Some avoid pork biltong due to dietary or personal preferences.

Vinegar is essential for flavour and preservation. Its acidity tenderizes the meat and gives biltong its tangy flavour. More importantly, vinegar creates a hostile environment for bacteria, helping preserve the meat during drying.

If biltong is too wet, it likely hasn’t dried enough. This can be due to high humidity, poor airflow, or insufficient drying time. If there are no signs of spoilage (mould or off smells), you can continue drying it. Improving airflow with a fan or using a dehumidifier can help.

If your biltong is too salty, you can soak it briefly in water to draw out some salt, then dry it again. For future batches, reduce salt in the recipe. While salt preserves the meat, balancing salt with other flavours is key to great biltong.

The concept of “rare” doesn’t directly apply to biltong. The curing and drying process changes the meat’s structure, making it safe without cooking. However, shorter drying can leave the inside moister and redder, somewhat similar to “rare.”

Yes, over-dehydrating meat makes it too hard, brittle, and flavourless. For biltong, the typical drying time is 3 to 7 days depending on thickness and conditions. Finding the right balance is important for texture and taste.

The best drying conditions balance temperature, airflow, and humidity:

• Temperature: Ideal range is 15-30°C (59-86°F). Higher temps dry the outside too fast, trapping moisture inside and causing spoilage.
• Airflow: Good ventilation carries away moisture and prevents mould. Fans help at home.
• Humidity: Around 30-40% relative humidity is ideal. Too dry can make meat tough; too humid slows drying.

Keep biltong out of direct sunlight to avoid uneven drying and flavour loss. Cleanliness is essential to avoid contamination.

Drying time depends on meat thickness, drying conditions, and personal preference. Typically, it takes 3 to 7 days in a cool, well-ventilated, dry environment.

Including preparation, marinating (up to 24 hours), and drying (3-7 days), total time ranges from 4 to 8 days.

Biltong is both cured and dried. It is marinated in vinegar, salt, and spices, then air-dried until it reaches desired dryness.

No. Biltong is cured and air-dried, but not fermented, which involves microbial chemical transformation.

No. Dry aging involves storing whole meat cuts for weeks to improve flavour and tenderness. Biltong is sliced, cured, and dried, usually within a week.

Yes. The curing involves a dry mixture of vinegar, salt, and spices that draws out moisture, followed by air drying.

Caution is advised. The hard texture poses choking risks and the high sodium content is not ideal. If introduced, give small pieces and supervise closely.

With better chewing skills, 2-year-olds can eat biltong more safely, but monitor closely and offer small portions. Keep intake limited due to sodium.

Generally not recommended due to choking risk, high salt, and potential bacterial contamination. Consult a paediatrician before introducing.

Dogs can have biltong as a treat but only in moderation. Beware of salt, spices, and toxic ingredients like onion or garlic powders. Use pet-specific products when possible.

Cats may like the meat, but biltong often contains salt and spices harmful to them. Stick to cat treats or pet-safe biltong and consult your vet.

Not recommended. High salt, spices, and hard texture pose health and choking risks for birds.

No. Biltong’s salt and spices are unsuitable for fish, and its tough texture is difficult to digest.

Not recommended due to high salt and spices which can harm hamsters. Provide hamster-appropriate food instead.

No. Snakes require whole prey for nutrition. Biltong lacks nutritional balance and may contain harmful ingredients.

Meat imports into the EU from outside countries are generally prohibited to prevent disease. Within the EU, personal consumption limits apply.

Thailand prohibits meat imports without permits from its Department of Livestock Development.

Japan has strict meat import rules. Check with their Ministry of Agriculture, Forestry, and Fisheries before traveling.

Since Brexit (2021), most animal-origin products from outside the EU are banned for import, including biltong.

U.S. regulations prohibit bringing biltong due to animal disease risks.

Rules vary by country. Many restrict meat products. Always check destination customs before packing biltong.

South Africa. Indigenous peoples first preserved meat this way over 400 years ago, with Dutch settlers refining the method.

Biltong is popular in Southern African countries and increasingly available worldwide including the US, UK, and Australia, though quality and taste vary.

South Africa is considered the home of the best biltong, thanks to traditional methods, local spices, and climate.

Biltong is sold in South Africa, Namibia, Zimbabwe, Botswana, UK, Australia, New Zealand, Canada, and the US, often in specialty stores.

Primarily Southern African cultures consume biltong, though it’s gaining global popularity especially among high-protein diet followers.

The traditional method originated with South Africa’s indigenous tribes, curing meat with salt, vinegar, and spices before air-drying. Over time, European settlers introduced new meats like beef and game, and spices such as coriander. Drying moved from hanging on trees to controlled environments for hygiene and consistency. Today, commercial producers use temperature-controlled chambers for precise drying, though homemade biltong remains popular.

Lean cuts like silverside or topside yield firm texture and rich meat flavour. Fattier cuts give a tender, buttery texture and deeper flavour from marbling. The cut influences the biltong’s texture and taste complexity.

Curing in vinegar, salt, and spices preserves the meat and imparts a tangy flavour. Coriander adds a warm, citrusy note. Unlike smoked dried meats, biltong’s flavour is clean and focused, enhanced by slow air drying.

Biltong is a cultural symbol in South Africa, common at celebrations and sports events. Making biltong can be communal, with family recipes passed down generations. It celebrates natural resources and hospitality.

Yes. Game meats like kudu or springbok are common in hunting regions, while beef dominates urban areas. Spice blends and slice thickness vary, with preferences ranging from spicy to traditional and from thick chewy to thin crispy slices.

Biltong’s high-protein, low-carb profile suits modern diets like Paleo and Keto, boosting its popularity. Its natural ingredients appeal to health-conscious consumers. However, its high sodium content means it should be eaten in moderation.

Innovations include new flavours (peri-peri, garlic, honey-glazed), advanced drying tech to speed processes, solar-powered drying for sustainability, and plant-based biltong made from mushrooms or soy to cater to vegans and vegetarians.

Biltong’s environmental impact is relatively low when made locally in small batches. However, as a meat product, it contributes to greenhouse gases and land use. Sustainable sourcing and eco-friendly production help reduce its footprint.

Challenges include navigating varying food safety and import regulations, maintaining product quality during transport, educating new consumers about biltong, and competing with local snack foods.

Homemade biltong offers customization of meat type, thickness, and flavours, plus control over ingredients without preservatives. Store-bought is convenient and consistent but varies widely in quality.

Commercial biltong is mass-produced for efficiency and consistency, sometimes losing unique qualities. Artisanal biltong uses traditional methods and recipes, producing distinctive flavours and textures.

The industry now offers vegan biltong made from mushrooms, soy, or seitan, catering to vegetarians and flexitarians, making biltong more accessible and sustainable.

Air-drying suits South Africa’s hot, dry climate and lack of ancient refrigeration. Meat variety reflects local biodiversity, including beef and native game from savannahs and grasslands.

Biltong can be chopped into salads, stews, or soups, used as pizza or canapé toppings, in pâtés or terrines, or even paired with sweet elements in desserts for umami contrast.

In South Africa, biltong grew from a humble homemade snack to a commercial and gourmet product. Internationally, it has gained popularity as a high-protein ethnic snack, elevating its status and pride.

Technology enables temperature-controlled drying chambers, vacuum packaging for shelf life, and home appliances like dehydrators, improving consistency and accessibility.

Biltong is high in protein, low in carbs and fat (e.g. ~80 calories, 16g protein, 2g fat per ounce). It’s often higher protein and lower sodium than jerky but varies by recipe and drying.

Misconceptions include confusing biltong with jerky, assuming it’s unhealthy due to salt, or thinking it’s a new invention. In reality, biltong is air-dried with vinegar, a balanced snack, and a centuries-old tradition.

Digestion varies individually but typically takes 24 to 72 hours due to its high protein and fat content.

Drying reduces weight by about 50-60%, so 1kg of fresh meat yields approximately 400-500g of biltong.

For snacking, yes—1kg can serve around 10 portions of 100g each. For main meals or larger appetites, more may be needed as biltong is filling due to high protein.