{"id":122,"date":"2019-04-22T13:30:41","date_gmt":"2019-04-22T13:30:41","guid":{"rendered":"http:\/\/okthemes.com\/sarasdemo\/?page_id=122"},"modified":"2023-05-05T15:11:42","modified_gmt":"2023-05-05T05:11:42","slug":"who-we-are","status":"publish","type":"page","link":"https:\/\/theherdbiltong.com.au\/who-we-are\/","title":{"rendered":"Who We Are"},"content":{"rendered":"

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\n\t\tWe are<\/span>The Producer of Great Biltong since 2016<\/h1>\n\t\t<\/span>\n\t\t

The Herd Biltong<\/em> was founded by a handsome chap named Jared Abrahamse<\/em> (myself) and his gorgeous partner Olivia Barbato<\/em>. Jared<\/em> is a first generation Australian with a long ancestry of South African\u2019s mainly based in Cape Town.<\/p>\n

Jared<\/em> 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<\/em> also shares this passion and has a keen eye for design and photography.<\/p>\n<\/div>

More About Us<\/a><\/div>\n\t<\/div> [\/vc_column][\/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1556999000195{background-color: #000000 !important;}”][vc_column][vc_row_inner equal_height=”yes” content_placement=”middle”][vc_column_inner width=”1\/2″ css=”.vc_custom_1556999135338{padding: 0px !important;}”][vc_single_image image=”3992″ img_size=”full” css=”.vc_custom_1637299898078{margin-bottom: 0px !important;background-image: url(http:\/\/okthemes.com\/sarasdemo\/wp-content\/uploads\/2019\/05\/our-values.jpg?id=295) !important;}”][\/vc_column_inner][vc_column_inner width=”1\/2″ css=”.vc_custom_1557079495492{padding-top: 15% !important;padding-right: 20% !important;padding-bottom: 15% !important;padding-left: 20% !important;background-color: #ffffff !important;}”]\n\t
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\n\t\t01<\/span>Meaty Thoughts: Our Philosophy<\/h3>\n\t\t

We don’t just make biltong<\/strong>, we make art<\/strong>.<\/p>\n

We believe in 3<\/strong> things:<\/p>\n

1. Quality<\/strong> meat yields a quality product.
2. Australian<\/strong>\u00a0ingredients wherever possible.
3. Passion<\/strong> through our product to our customers.<\/p>\n<\/div>\n\t<\/div> \n\t

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\n\t\t02<\/span>Method To Our Madness<\/h3>\n\t\t

Natural, Simple, and Australian.<\/strong><\/p>\n

In our biltong we use the following:<\/p>\n

\u2022 Coriander seeds
\u2022 Black pepper
\u2022 Salt
\u2022 Vinegar
\u2022 Worcestershire sauce
\u2022 Dehydrated garlic
\u2022 Chilli flakes<\/p>\n

That\u2019s it. Plain and simple.
No nasties. No preservatives. No sugar.<\/strong><\/p>\n<\/div>\n\t<\/div> \n\t

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\n\t\t03<\/span>Tasty Practices<\/h3>\n\t\t

24hrs Fresh<\/strong><\/p>\n

We bag, chop then vacuum seal our biltong and droewors within 24hrs of coming out of our drying cabinet.<\/p>\n

Vacuum Sealed<\/strong><\/p>\n

Vacuum sealing preserves the quality of the product.<\/p>\n

No Silica Bags<\/strong><\/p>\n

No need for moisture\/oxygen absorbing sachets which can deteriorate the flavour of biltong, and present an environmental hazard.<\/p>\n<\/div>\n\t<\/div> [\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1637769370925{padding-top: 7em !important;padding-bottom: 10em !important;}” el_id=”moreaboutus”][vc_column css=”.vc_custom_1637769376004{padding-top: 7em !important;}”]\n\t

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\n\t\tExplore<\/span>Our Story<\/h1>\n\t\t<\/span>\n\t\t

Hung out to dry, but we made a meal of it.<\/p>\n<\/div>\n\t<\/div> \n\t

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\n\t\t\t
<\/div>
2016<\/div>
Re-Kindling<\/span>After many trips to South Africa and many attempts at finding the same quality biltong in Australia, in my early 30\u2019s I (Jared) rekindled my love for hospitality and bought a small biltong machine, enough to yield a couple of kilos a week.<\/div><\/div><\/div>
<\/div>
2018<\/div>
First Success<\/span>After receiving very positive feedback from a select few samplers, one winters night we\ndecided to test our luck and post a Facebook Marketplace advertisement with a few (in\nhindsight, absolutely shocking as seen below) images to see if anyone wanted to buy our\nleftover biltong.<\/div><\/div><\/div>
<\/div>
2019<\/div>
Acknowledgement<\/span>This was the lightbulb moment, and thus - The Herd Biltong was born.\nIt was quickly established there was a huge demand for quality biltong in Western Sydney.\nFrom making a couple of kilos, enough for our own consumption, The Herd quickly grew with the addition of commercial grade machinery and building relations with trusted suppliers.<\/div><\/div><\/div>
<\/div>
2020<\/div>
Expansion<\/span>Not only do we fill the void in Western Sydney, but we have also branched out across the east coast of Australia and heading west with customers coming from Cairns, Adelaide and the Gold Coast to name a few.<\/div><\/div><\/div>
<\/div>
2021<\/div>
Present Day<\/span>We're now proud to announce the future of one of Australia's fastest growing Biltong Empires. We invite you to join our culinary journey, where nothing will hold us down. Join the Herd!<\/div><\/div><\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>
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The Flavours<\/h1>\n\t\t<\/span>\n\t\t

We have 4 amazing flavours: chilli garlic, chilli salt, plain garlic, and original.<\/span><\/p>\n<\/div>\n\t<\/div> [\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=”.vc_custom_1558525259003{padding-right: 5% !important;padding-left: 5% !important;}”][vc_column_inner width=”1\/4″ offset=”vc_col-lg-3″]\n\t

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\n\t\t\t\"Herd\n\t\t\t<\/div>\n\t\t
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The Flagship<\/span> Chilli Garlic<\/h4>\n\t\t<\/path><\/svg><\/span>\n\t\t\tBuy Now<\/a>\n\t\t<\/figcaption>\n\t\t<\/figure>\n\t<\/div> [\/vc_column_inner][vc_column_inner width=”1\/4″ offset=”vc_col-lg-3″]\n\t
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\n\t\t\t\"Herd\n\t\t\t<\/div>\n\t\t
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The Fiery Newbie<\/span> Chilli Salt<\/h4>\n\t\t<\/path><\/svg><\/span>\n\t\t\tBuy Now<\/a>\n\t\t<\/figcaption>\n\t\t<\/figure>\n\t<\/div> [\/vc_column_inner][vc_column_inner width=”1\/4″ offset=”vc_col-lg-3″]\n\t
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\n\t\t\t\"Herd\n\t\t\t<\/div>\n\t\t
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The Crowd-Pleaser<\/span> Garlic Bomb<\/h4>\n\t\t<\/path><\/svg><\/span>\n\t\t\tBuy Now<\/a>\n\t\t<\/figcaption>\n\t\t<\/figure>\n\t<\/div> [\/vc_column_inner][vc_column_inner width=”1\/4″]\n\t
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The Grand-Daddy<\/span> Original<\/h4>\n\t\t<\/path><\/svg><\/span>\n\t\t\tBuy Now<\/a>\n\t\t<\/figcaption>\n\t\t<\/figure>\n\t<\/div> [\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1558523403416{padding-bottom: 5em !important;background-color: #ffffff !important;}”][vc_column][vc_row_inner css=”.vc_custom_1558523167623{padding-top: 7em !important;padding-bottom: 7em !important;}”][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/2″]\n\t
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\n\t\tMeet the<\/span>Tongmaking Team<\/h1>\n\t\t<\/span>\n\t\t

Being the best, means meating challenges with the right herd.<\/p>\n<\/div>\n\t<\/div> [\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=”.vc_custom_1637306289490{padding-top: 12% !important;padding-bottom: 8% !important;background: rgba(0,0,0,0.7) url(https:\/\/theherdbiltong.com.au\/wp-content\/uploads\/2021\/11\/Herd-Biltong-182-min-scaled.jpg?id=3956) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;*background-color: rgb(0,0,0) !important;}”][vc_column_inner width=”1\/2″ css=”.vc_custom_1637799926575{padding-top: 10% !important;padding-right: 5% !important;padding-bottom: 10% !important;padding-left: 5% !important;background-color: #000000 !important;}”]\n\t

\n\tWe've got a beef with the industry. There is a lot of below average biltong out there. We are here to change that.\n\tJared ``TongLord`` Abrahamse<\/cite>\n\t<\/blockquote>[\/vc_column_inner][vc_column_inner width=”1\/2″][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=”.vc_custom_1557046758442{padding-top: 10% !important;padding-right: 15% !important;padding-bottom: 10% !important;padding-left: 15% !important;}”][vc_column_inner]\n\t
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``Thanks for spending the time to meet the team, we can't wait to meat you! ``<\/h3>\n\t<\/div> [\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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