Biltong is one of South Africa’s most iconic foods, a dried, cured meat with roots that stretch back centuries. While it is often compared to jerky, biltong has a distinct history, method, and flavour profile all its own.
Origins of the word
The name “biltong” comes from the Dutch words bil (buttock or rump) and tong (strip or tongue), referring to the strips of meat traditionally cut from the hindquarters of an animal.
Indigenous roots and the early history of biltong
Long before European settlers arrived, indigenous peoples of southern Africa were preserving meat by drying it in the region’s dry climate. When Dutch settlers arrived in the 17th century, they brought curing techniques using vinegar, salt and spices such as coriander and pepper. The combination of indigenous drying practices and European curing gave rise to biltong as we know it today.
A tool for survival
Biltong became essential for the Voortrekkers during the Great Trek in the 1830s. Refrigeration did not exist, so preserving meat that could last for weeks was vital for long journeys across the interior. Cured and air-dried meat provided a lightweight, protein-rich food source that travelled well.
What makes biltong different
Unlike many dried meats that are smoked or cooked, traditional biltong is cured with vinegar and salt, seasoned with coriander and other spices, and then air-dried. This produces a tender texture and a flavour that is savoury rather than sweet.
The history of biltong today
Today biltong is enjoyed worldwide as a high-protein snack. It is made from beef and a variety of game meats such as kudu, springbok and ostrich, keeping alive a tradition that connects modern snackers to centuries of southern African history. The history of biltong is more than a story of the past — it is a living tradition you can taste today. Shop our range of Veldbees biltong and enjoy a piece of that heritage.
