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The History of Biltong
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BILTONG - MADE IN DRIFFIELD, EAST YORKSHIRE
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AND PACKED IN HANDY BAGS READY FOR MAIL ORDER SHIPPING

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Of course, I make all my own Biltong to a special family recipe, handed down over generations. We don't get much sunshine in Driffield, East Yorkshire, and drying the meat in the open is not possible. So, I have imported a genuine Biltong drying cabinet from Cape Town to make sure that my products remain true to that much loved South African taste while being authentically prepared.

Biltong has an interesting history though. The word Biltong is simply a term used to describe meat dried the South African way. It comes from the Dutch ‘BIL’ meaning buttock and ‘TONG’ meaning strip. Biltong has been around for centuries and has been a favorite with South African’s and Zimbabwean’s for close on 400 years now.

It is mildly spiced and salted, air dried meat, which has sustained these people since the early days of the Voortrekkers and has, more recently, found acceptance in a number of countries around the world.

No sporting occasion in South Africa, be it Rugby, Cricket, Tennis, etc, whether it be watched live or on television - is quite complete without a few beers and a good supply of Biltong, which is cut from a chunk using a sharp penknife. It also makes a great traveling companion, as it can last for long periods of time without decaying.

Its pure protein, low carbohydrate content has also ensured its inclusion among many of the ‘low-carb’ diets currently so popular in the western world among diabetics as well as sportsmen, walkers and travellers.

In the past farmers used a whole beef carcass for Biltong, but today the beef buttock - consisting of the silverside, topside and thick flank is normally used. The finest biltong is made from the eye muscles running down both sides of the backbone and which are cut whole from a side of beef. The most tender (and most expensive) biltong is made from the fillet.

For my Biltong, I use the finest Aberdeen Angus beef, which adds a special flavour. I make several batches a week, so my Biltong is always fresh.

It is pre packaged for conveniences and is ideal to send across the world by mail order.

 

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Boerewors is another inheritance from our pioneering forefathers who used to combine minced meat and cubed spek (pork and/or beef fat) with spices and preservatives (vinegar) which were freely available from the then Cape Colony.

The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors.

Again, I make my own, on site in Driffield, East Yorkshire, using the finest herbs and spices, blended into locally sourced meat with skill and care. 

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