We’re here to help you get a better idea of the dried meat snack. Try it in-store now – our Blackmore Wagyu Beef Biltong is now available.
1. Simply speaking, biltong is cured and air-dried beef.
2. Originating from South Africa and tracing back over 400 years, biltong was a way of preserving fresh meat for future consumption.
3. In Dutch, biltong translates to “strips of beef”.
4. Traditionally, biltong was dried in the open air – the best results were in winter because the air was cold and dry.
5. Our biltong is cured for three days in a secret mixture of spices and vinegar. The biltong hangs on racks in drying rooms where cold, dry air is circulated throughout (to simulate the conditions of South African winter).
6. Nowadays, the dried meat snack has added fun flavours (like our Blackmore Wagyu Biltong with salt & vinegar flavour, for example).
7. Biltong is similar to beef jerky, but it’s not the same. Most jerky contains loads of preservatives, which biltong doesn’t. Jerky also loses a lot of its nutrients as it’s dried at higher temperatures. Lastly, biltong is dried whole (then sliced afterwards), whereas jerky is dried in individual slices.
8. Biltong is super versatile – you can throw it on your charcuterie board, on pizzas, in salads or just enjoy it as a snack.
9. Our Blackmore Wagyu Beef Biltong is made with wagyu, resulting in a marbled, flavoursome biltong that’s rich and creamy in texture.
10. Want to store our biltong? Keep in in the fridge for up to 3 days or freeze it for up to 6 months.
Want to find out more about wagyu? Read more here.