The Ultimate Superfood

Biltong is an air-dried cured meat tradition that originated in South Africa. It started when early settlers needed a way to preserve meat before refrigeration was invented. The dry climate allowed raw meat to be air-dried almost anywhere using salt or saltpeter for curing. Today it is a beloved traditional food snack that is uniquely South African. Biltong has a long shelf life when stored properly and uses a vinegar-salt brine marinade as a curing agent. It’s also very healthy:

BILTONG vs. JERKY

Biltong is not jerky.

• Biltong is always an air-dried cured meat that is never heated or cooked.
• By law in the USA and Canada, raw meat for jerky is required to be heated to 160°F during the drying or smoking process to be sold.
• Since biltong is not cooked, it retains a higher concentration of proteins and other nutrients than jerky. 
• Biltong uses natural curing agents, (salt and vinegar,) while jerky is cured using sodium nitrite and sodium nitrate (i,e. Prague powder).
• Jerky often has sugar added, and usually has several preservatives and chemicals for coloring among the ingredients. Biltong does not have these additives.
• Jerky is often smoked. Overall, Biltong tastes better than jerky and is healthier.