What is biltong

Biltong, the iconic South African dried meat snack, has its roots in ancient European meat preservation traditions. Long before the Dutch arrived in Southern Africa in the 1600s, European communities were already curing and drying meat as a way to preserve it for long winters and sea voyages. In particular, people in the Netherlands, Germany, and surrounding regions used vinegar, salt, and spices—such as coriander and pepper—to cure strips of beef or game, which were then air-dried or smoked.

When Dutch settlers, known as Voortrekkers, began migrating inland from the Cape Colony in the 17th century, they brought these age-old methods with them. Faced with the challenges of preserving meat without refrigeration during long treks, they adapted these techniques to local conditions. The dry African climate proved ideal for air-drying meat, and the availability of local game like kudu, springbok, and later beef, provided the perfect raw material.

The word biltong itself comes from Dutch: “bil” meaning rump or hindquarters, and “tong” meaning strip or tongue. Over time, biltong became not only a survival food but a deeply rooted culinary tradition in South African culture.

Unlike jerky, which is typically cooked and often sweetened, biltong is cured in vinegar and spices, then air-dried slowly to retain moisture and tenderness. Today, it is enjoyed around the world as a clean, high-protein snack—and a delicious link to a long tradition of practical, flavorful meat preservation.