Biltong is one of South Africa’s best-loved snacks, known for its rich, savoury flavour, satisfying texture and traditional preparation methods. Made from seasoned, air-dried meat, it has become increasingly popular in the UK among people looking for a delicious, protein-rich alternative to everyday snacks.
But what exactly is biltong, how is it made, and what makes it different from beef jerky?
In this guide, we explore everything you need to know about authentic South African biltong, from its origins and traditional ingredients to the different varieties available.
Biltong is a traditional South African dried meat snack, typically made from beef or game that has been seasoned, cured and slowly air-dried.
Unlike cooked meat snacks, biltong develops its distinctive flavour and texture through a gradual drying process. The result is a concentrated, savoury taste with a texture that can range from soft and tender to firm and chewy, depending on how long the meat is dried.
The name biltong comes from the Dutch words bil, referring to the rump or hindquarter, and tong, meaning strip.
Although biltong has been enjoyed in South Africa for generations, it is now widely available in the UK. At Susmans, our traditional South African biltong is prepared using carefully selected meat, our family spice recipe and established air-drying methods.
Biltong has deep roots in South African food culture, with traditional meat-preservation techniques dating back centuries.
Before modern refrigeration, drying meat was a practical way of preserving it for longer periods. Salt, vinegar and spices were used to help cure the meat before it was hung to dry.
Over time, these preservation methods developed into the biltong enjoyed today. What began as a practical food became a familiar part of South African life, enjoyed at home, during outdoor activities and as an everyday snack.
Traditional recipes have been passed down through generations, with different producers developing their own seasoning blends and preferred drying methods.
At Susmans Biltong, we've been making biltong since 1979, continuing the family traditions that helped establish our reputation for authentic South African meat products.
The traditional process of making biltong is relatively simple, but the quality of the meat, balance of seasoning and drying conditions all influence the finished product.
Good biltong starts with quality meat. Beef is the most common choice, although game meats such as venison are also popular.
The meat is cut into strips, with the thickness and fat content influencing its eventual texture and flavour.
At Susmans, we use carefully selected grass-fed Aberdeen Angus beef and wild venison, hand-cut by our experienced butchers.
The prepared meat is seasoned using a combination of ingredients traditionally associated with South African biltong.
These commonly include salt, vinegar, coriander and black pepper, although individual recipes vary.
Seasoning is an important part of what gives biltong its distinctive flavour. Some varieties retain a traditional savoury taste, while others incorporate chilli, garlic or additional spices.
Our own biltong is prepared using a signature family spice blend developed to complement the natural flavour of the meat.
Once seasoned, the meat is hung in a controlled environment where air circulates around each piece.
Unlike conventional beef jerky, which is often produced using heat, traditional biltong relies on gradual air-drying to remove moisture and develop its characteristic texture.
At Susmans, our biltong is typically air-dried over five to six days, depending on the product and desired finish.
Once the drying process is complete, biltong can be sliced into pieces or enjoyed in larger strips.
Some people prefer a softer, more tender texture, while others enjoy a drier, firmer bite.
This variety is one of the reasons biltong appeals to so many different tastes.
Biltong and beef jerky are both popular dried meat snacks, but they differ in preparation, seasoning and texture.
Biltong is traditionally cured with vinegar and spices before being slowly air-dried. It is often available in thicker pieces and can retain a softer texture, depending on the level of drying.
Beef jerky is generally made from thinner strips of meat that are dried using heat. It is often associated with a firmer, chewier texture and a wider variety of sweet or smoky marinades. Neither is necessarily better than the other. The choice largely comes down to personal preference.
For those who enjoy traditional South African flavours and the option of softer or drier cuts, biltong offers a distinctive alternative to conventional jerky. What Does Biltong Taste Like? Biltong has a rich, savoury flavour that reflects both the meat itself and the spices used during curing.
Traditional beef biltong has a deep, meaty taste, often complemented by peppery and aromatic seasoning. The drying process concentrates these flavours, creating a snack that can be enjoyed without cooking or additional preparation.
The taste also varies depending on the cut, fat content and seasoning.
For example, traditional beef biltong offers a classic savoury flavour, while chilli and peri-peri varieties introduce additional heat. Garlic biltong provides a more aromatic taste, and game biltong offers a distinctive alternative to beef.
Texture is equally important. Moist biltong is softer and more tender, while drier varieties have a firmer bite and more concentrated flavour.
One of the advantages of biltong is the variety of flavours, cuts and formats available.
Beef biltong is the classic South African favourite. Made from seasoned beef and slowly air-dried, it offers the rich flavour and satisfying texture that biltong is known for. It's an excellent starting point for anyone trying biltong for the first time.
For those who enjoy a little heat, chilli and peri-peri biltong offer a spicier alternative to traditional varieties.
These flavours combine the savoury character of dried beef with additional seasoning, creating a more intense snacking experience.
Garlic biltong adds an aromatic, savoury twist to the traditional recipe. It is a popular choice for those who enjoy bold flavour without necessarily wanting additional chilli heat.
Biltong isn't limited to beef. Game varieties, including venison, provide a different flavour profile while retaining the traditional curing and drying process.
Biltong is also available in convenient snack-sized formats.
Biltong bites and pre-packed varieties are particularly useful for taking to work, travelling or keeping a savoury snack close to hand.
The different formats make it easy to enjoy biltong without needing to slice or prepare it yourself.
Biltong is naturally rich in protein because much of the meat's moisture is removed during drying, concentrating its nutrients.
Protein contributes to the growth and maintenance of muscle mass, making biltong a popular choice among people looking to increase their protein intake.
Unlike snacks that require cooking or preparation, ready-to-eat biltong can be enjoyed straight from the pack, making it convenient for busy days, travel and after exercise.
However, nutritional values vary depending on the meat, fat content, seasoning and recipe. Biltong can also contain significant amounts of salt, so checking individual product information is important.
For more information, read our guide to the health benefits of biltong.
One of the simplest ways to enjoy biltong is straight from the pack. Its rich flavour makes it a satisfying standalone snack, with no cooking required.
It can also be served alongside other foods. Sliced biltong works well on sharing platters, with cheese and crackers, or as a savoury addition to salads.
For something different, try adding finely sliced biltong to sandwiches or using it as a topping for savoury dishes.
If you're looking for more inspiration, explore our guide to the top five ways to enjoy biltong.
Correct storage helps maintain the quality, flavour and texture of biltong.
Unopened products should be stored according to their packaging instructions. Once opened, storage requirements depend on the moisture content and type of biltong.
Moister varieties generally require greater care because they retain more moisture than fully dried products.
It's important to avoid conditions that encourage moisture build-up and to follow the manufacturer's storage and use-by guidance.
For detailed advice, read our dedicated article on how to store biltong correctly.
Biltong is made from meat that is cured and air-dried rather than conventionally cooked. The curing and controlled drying process produces a ready-to-eat meat product when prepared correctly.
No. Although both are dried meat snacks, traditional biltong is cured and air-dried, while beef jerky is commonly dried using heat. Their seasonings, textures and preparation methods can also differ.
Beef is the most common meat used for biltong, although game meats such as venison are also popular. Different cuts produce different textures and levels of tenderness.
Yes. Commercially prepared, ready-to-eat biltong can be enjoyed straight from the packet without cooking or additional preparation.
Yes. Biltong is strongly associated with South African food culture and has been enjoyed for generations. It remains one of the country's most recognisable traditional snacks.
Yes. Susmans produces traditional South African biltong in Newhaven, East Sussex, using established family recipes and air-drying methods. Customers can order a range of beef and game biltong online for delivery across the UK.
Whether you're discovering biltong for the first time or already enjoy this traditional South African favourite, choosing quality meat and carefully prepared products makes all the difference.
At Susmans, we've been producing biltong since 1979, combining our family's South African heritage with carefully selected ingredients and traditional preparation methods.
From classic beef biltong to chilli, garlic, peri-peri and game varieties, our range offers plenty of ways to enjoy this distinctive dried meat snack.
Explore our full range of South African biltong and order online.