What is Biltong - the favourite South African snack

Biltong is usually made from the topside or silverside of beef. (For those unfamiliar with the terms
that means the rump)

It is made from thick slices of beef that are soaked in a combination of vinegar, spices and other flavourings. The strips of beef are then hung out to dry sometimes in a dehydrating machine that accelerates the process.

The process is basically good old fashion preservation from an era when fridges didnt exist and the Afrikaner community was nomadic so setting up smoking stacks wasnt viable,

The fabulous thing about biltong is that it can be made with beef, ostrich and most game and although the texture and taste may vary, it really is so exceptionally unique to this country that you are unlikely to find a similar experience elsewhere.

Whats even better is that you can purchase it at different stages of dehydration from crumbly stony bone dry to wet and chewy and there are usually the options to make your choice across this spectrum whereever you choose to purchase your treat.

Biltong is usually accompanied by Droe wors (translated as dry sausage) on the shelves of its purveyors - mostly butchers out of town, but available everywhere such as corner shops and convenience stores in town.

Droewors is essentially a miniaturisation of traditional boerewors (an Africanisation of cumberland sausage is the closest thing I can think of) that has been dehydrated and rather than the curled presentation is produced as sausage sticks.

These too come in a huge variety of flavours and are often made from beef or lamb, although you can get game wors as well it is more unusual.

Just like Biltong the traditional flavours are available and there are always extra availables for the adventurous such as chilli (You can buy biltong chilli sticks too) and piri piri as well as a variety of milder flavours to tempt the palate.

Try some thinly sliced biltong on a sandwich. Youll wonder how you can obtain this delicacy in your home country.