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, helps out with the accounts + admin + is a mum to our son Archer.

What started as a humble camping trip snack turned into something far bigger than we ever imagined. I’d made a batch of biltong, honestly, not my best work at the time and brought it along to share around the campfire. One of my mates absolutely demolished it and told me, “You’ve got to start selling this.” I laughed it off at first, but the idea stuck with me the entire trip.

When I got back home with the idea of selling it still at the forefront of my mind, I made another small batch, just a couple of kilos, and listed it on Facebook Marketplace. Within ten minutes, it was completely sold out. That was the moment everything shifted. Something clicked, and I realised, this isn't just a bit of fun - this could be a business.

From there, The Herd was born. Driven by a passion for quality meat and a preservative free alternative as well as a homage to my ancestry, we’ve grown from those first few scrappy batches made in a 2 bedroom apartment into a brand that stands for authenticity, quality and community. Every pack we make still carries that same spirit: humble beginnings, bold flavour, and the belief that the best things often start with a spark of an idea and the courage to run with it.

What began in a tiny two-bedroom apartment has now grown into a full-fledged operation. We’ve traded our city life in Sydney for the laid-back beauty of the Sunshine Coast, chasing not just the dream, but a lifestyle that reflects what we’re building: real, grounded, and a passion to stand out from the crowd.

Today, we craft every batch of biltong in our own commercial facility, right here on the Coast. You’ll find us slinging tong and sharing stories at local markets most weekends, connecting with customers face to face. If you're not a local, don't worry, we vacuum-seal every order so you can enjoy the same fresh flavour, delivered straight to your door. We’ve even opened our factory to the public a few days a week, so you can pop in, have a chat, and stock up direct from the source. And for even more convenience, you’ll now find our product on the shelves of selected stores across the country.

It’s been a wild ride so far, honestly this is probably the hardest thing we'll ever do, but this is just the beginning. We’re immensely proud of how far we’ve come, and even more excited about where we’re headed.