How To

Biltong is a cured and air-dried beef delicacy, made similarly to a prosciutto.

Biltong originated in South Africa and WE love it!!

Translated from Dutch, Biltong literally means “strips of beef”.

Biltong was first made by the Dutch settlers in South Africa in the 17th century as a way of preserving fresh meat in the harsh conditions of those times. Meat got cut into strips, packed in salt and saltpeter for an extend period of time to cure and then hung up to dry. The best results were achieved in winter when the air was cold and dry.

Biltong has since evolved into a delicacy. Over the ensuing years, biltong enthusiasts started to add different ingredients such as brown sugar, pepper and coriander to suit individual tastes and preferences. Biltong has arguably become the most popular savoury snack in Southern Africa (and with many other countries soon to be added!)

Our Biltong is a great “ready to eat” snack solution and is perfect for hiking trips, picnics, cheese platters, kid’s lunch boxes and of course, an accompaniment to watching your favourite sports team.

Even though Biltong is cured and air-dried, it’s still meat! We recommend that it be stored in the fridge in a paper bag over short periods, where it’ll just dry out more.

Should you wish to store it for longer than 3 days, or you want the biltong to stay soft (moist), we recommend you store it in an air-tight container in the Freezer. Biltong can be stored in the Freezer for up to 6 months.

Some countries have restrictions on various food-types allowed in. Biltong can for example be taken from Australia into South Africa, but not the other way around!

Trust me, it’s heartbreaking to give up your biltong at the airport due to quarantine restrictions!

Best to check with the relevant quarantine authorities before you travel with Biltong or send any Biltong overseas.

• 120g Wholewheat flour (250ml)
• 120g Cake flour (250ml)
• 200g Biltong – finely chopped (500ml0
• 50g Cheddar cheese (125ml)
• 30ml Baking powder
• 3 Eggs
• 200ml Milk
• 100ml Cooking oil
• 5ml Salt
• 15ml Lemon juice

Combine all of the ingredients and mix lightly. Spoon into greased muffin pans and bake at 220 °C for 11 minutes. Leave to cool slightly before removing and serve with butter. Makes 12

• 125g Smooth cream cheese (with chives optional)
• 30ml Mayonnaise
• 30ml Lemon juice
• 60g Grated biltong (125ml)
• Salt and freshly ground Pepper to taste

Combine all of the ingredients together to form a spread.
Serve on fresh bread, canapés, or as a dip with chips (add 30ml cream or milk)

Pastry Ingredients:

• 150 g cake flour (300 ml)
• 2 ml salt
• 5 ml mustard powder
• 120 g butter
• 50 ml ice water

Filling Ingredients:

• 2 leeks sliced
• 15 ml butter
• 15 ml cooking oil
• 30 ml chopped fennel leaves or parsley
• 120 g grated biltong
• 4 eggs, beaten
• 250 ml cream
• 125 ml sour cream
• 100 g grated Cheddar cheese (250 ml)
• 5 mustard powder
• 15 ml lemon juice
• 5 ml grated lemon rind
• freshly ground black pepper to taste

To make the pastry:

Sift together the flour, salt and mustard. Slice butter into small cubes, add to flour and rub in lightly with fingertips. Gradually add water, mixing to a soft dough, turn out onto a pastry board and shape into a smooth ball. Place the dough in a plastic bag or cling wrap and refrigeate for at least 30 minutes. Roll out on a floured pastry board and line a 230-mm diameter quiche dish. Refrigerate for a further 30 minutes, then bake blind in an oven at 200ºC for 10 – 15 minutes and leave to cool before adding the filling.

To make the filling:

Sauté the leeks in heated butter and cooking oil until transparent. Scatter leeks on the base of the pastry case. Mix remaining ingredients and pour into pastry case. Bake at 160ºC for 35-45 minutes until set.