"South Africa's defining snack: thick beef, ostrich or game strips vinegar-marinated, coriander-rubbed and air-dried for a week. Carried in every South African pocket."
About Biltong
South Africa's defining snack and one of the world's great cured meats — thick strips of beef, ostrich or game (kudu, springbok) marinated in vinegar, then rubbed with coriander, black pepper and salt and air-dried for 5 to 7 days in a ventilated drying box; the texture ranges from moist (nat) to dry and crumbly (droog); carried in the pockets of every South African; sold in every petrol station, sports stadium and airport.
Biltong — a staple of South Africa's cuisine
Thick strips of beef, ostrich or game (kudu, springbok) marinated in vinegar, rubbed with coriander, black pepper and salt and air-dried for 5 to 7 days. Texture ranges from moist (nat) to dry and crumbly (droog). Carried in the pockets of every South African, sold at every petrol station, sports stadium and airport.
Ground coriander seed is the South African biltong spice — it appears in biltong, in boerewors and in many other cured meats. It is the flavour that most specifically says 'South Africa'.
What to Expect
The biltong arrives in a paper bag, the strips dark and fragrant with coriander. The moist version (nat) is tender and slightly yielding. The dry version (droog) crumbles under slight pressure.
Why Try It
Biltong tells you about South Africa's preservation culture — a technique developed for the Great Trek when refrigeration was impossible and game was plentiful.
Insider Tips
Nat (moist) is more tender; droog (dry) is more intense. Try both on first encounter.
Game biltong (kudu, springbok) has a more complex flavour than beef — seek it out.
Buy from a dedicated biltong shop, not a supermarket.
