Biltong has been a South African favourite for a great many years and its roots can be traced back as far as the 17th Century. It is believed that it was Dutch settlers that introduced Biltong to South Africa when they settled there, bringing methods of preparing dry meat products.

However, biltong (which means rump strip) can also be attributed to African tribesmen who reputedly carried these meat strips under theirsaddles and Voortrekkers who used biltong because it was extremely easy to carry and store while they travelled long distances.

Traditionally, biltong was prepared using a combination of methods picked up from passing sailors and African tribesmen (pickling and salt curing).

This process was further refined over time as blends of spices, vinegar, salt, and sugar were combined to produce biltong’s distinctive flavour.

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