Introduction
Biltong is one of South Africa’s most beloved culinary treasures. Traditional South African Food is known for its bold flavors, diverse influences, and rich cultural heritage. Among its many delicacies, dried meat snacks hold a special place. This protein-rich treat is not just a favorite among locals but also a must-try for travelers exploring South African cuisine. Known for its rich flavor, long shelf life, and nutritional benefits, this dried meat specialty is a staple in households, outdoor adventures, and sporting events. Unlike regular beef jerky, it is cured with vinegar and spices, giving it a unique texture and depth of flavor.
History & Cultural Significance
The origins of this famous food in South Africa date back to the 17th century when Dutch settlers sought ways to preserve meat for long journeys. Using traditional curing methods from Europe combined with African drying techniques, they developed a preservation method that prevented spoilage. Over time, it became a cultural staple, deeply rooted in South African heritage. Today, this dried meat delicacy is enjoyed at festivals, sporting events, and even as a protein-packed snack for travelers and fitness enthusiasts.
Ingredients & Regional Variations
Key Ingredients:
Lean cuts of meat (beef, game, or ostrich)
Vinegar (apple cider or malt)
Coarse salt
Coriander seeds
Black pepper
Brown sugar (optional)
Chili flakes (for a spicy kick)
Regional Variations:
Beef-based version: The most common variety, made with high-quality cuts like sirloin or fillet.
Game meat version: Made from kudu, ostrich, or springbok, offering a more intense and wild flavor.
Spicy variety: Includes extra chili flakes and black pepper for a fiery taste.
Garlic-infused version: Features garlic seasoning for added depth of flavor.
Modern Adaptations:
Chicken or fish variations for alternative protein sources.
Flavored snacks like chips, dips, and infused sauces.
Cooking Process & Difficulty Level
This famous South African food is relatively easy to prepare at home, though it requires patience as it takes several days to cure and dry properly.
Step-by-Step Cooking Guide:
Marinate the Meat: Slice the meat into thin strips and marinate it in vinegar, salt, and spices for a few hours.
Dry the Meat: Hang the marinated meat in a well-ventilated area with controlled humidity and airflow for 4-7 days.
Check Readiness: Once dry but still tender, slice and enjoy!
Difficulty Level: Beginner to Intermediate
Where to Eat Biltong in South Africa
Cape Town:
The Biltong & Braai Shop
Cape Town Farmers’ Market
Johannesburg:
Jackson’s Real Food Market
The Butcher Shop & Grill
Durban:
Bluff Meat Supply
Hidden Gems:
Local butcheries and roadside stalls for authentic flavors.
Pairing with Drinks & Side Dishes
Drinks: Pairs well with South African red wines, craft beers, and rooibos tea.
Side Dishes: Served with cheese, crackers, or nuts for a delicious charcuterie-style snack.
Fun Facts & Lesser-Known Trivia
This dried meat snack is often compared to beef jerky, but it’s air-dried rather than cooked, resulting in a different texture and taste.
South African astronauts have taken it to space as a snack!
It is sometimes used in cooking, like in pasta, salads, or even pizza toppings.
Health Benefits & Nutrition
High in protein and low in carbs, making it perfect for keto and paleo diets.
Contains essential minerals like iron and zinc.
No artificial preservatives when made traditionally.
Gluten-free and dairy-free, making it suitable for various diets.
Best Biltong Recipe to Make at Home
Ingredients:
1 kg beef or game meat
1/2 cup apple cider vinegar
2 tbsp coarse salt
1 tbsp coriander seeds (crushed)
1 tbsp black pepper
1 tbsp brown sugar
1 tsp chili flakes (optional)
Method:
Slice the meat into thin strips.
Marinate with vinegar, salt, and spices for 3-4 hours.
Remove from marinade and pat dry.
Hang in a dry, ventilated area for 4-7 days.
Slice and enjoy!
Global Influence & Fusion Cuisine
South African cuisine has inspired similar dried meat snacks worldwide. Fusion dishes featuring this specialty include:
Pasta with dried meat toppings
Dried meat-infused burgers
Pizza with dried meat shavings
International brands have started selling South African dried meat in Europe and the USA.
Comparison of Biltong with Similar Dishes
1. Biltong vs. Jerky
Both are dried meat snacks, but they differ in preparation and taste. South African dried meat is air-dried and marinated in vinegar and spices, giving it a tender texture and rich umami flavor. In contrast, jerky, popular in the United States, is dehydrated or smoked using heat, often with added sugar, resulting in a chewier and sometimes sweeter taste.
2. Biltong vs. Charqui
Charqui, a South American dried meat (common in Peru and Argentina), is much tougher and saltier. Originally made from llama or alpaca meat, it was sun-dried for preservation. South African dried meat, on the other hand, is made mainly from beef and is seasoned with coriander, black pepper, and vinegar, giving it a more complex flavor.
3. Biltong vs. Bakkwa
Bakkwa, a Chinese dried meat snack, differs in both taste and texture. While South African dried meat is air-dried and mildly spiced, bakkwa is grilled or oven-dried, often with a sweet and savory glaze. It has a softer, chewier texture compared to the firmer, more natural flavor of the South African version.
4. Biltong vs. Pastirma
Pastirma, a Turkish and Middle Eastern cured meat, is similar in its drying process but is heavily seasoned with a thick spice paste made of fenugreek, garlic, and paprika. This gives pastirma a bold, spicy flavor, whereas South African dried meat has a more subtle, meaty taste with hints of vinegar and coriander.