What Is Biltong: Origin, How It's Made, Nutrition & Varieties

Key Takeaways

• Biltong differs from beef jerky because it’s air-dried rather than heat-dried or smoked, resulting in a thicker cut, a tender texture, and a richer beef flavor.
• High in protein and low in carbohydrates, biltong is a popular snack for keto, paleo, carnivore, and high-protein diets.
• Traditional biltong contains minimal ingredients, typically beef, vinegar, salt, pepper, and coriander, with little or no added sugar.
• Beef is the traditional base, and venison and ostrich are common alternatives in South Africa, each with its own flavor and nutrition profile.
• Biltong comes in multiple varieties, from soft "wet" biltong to dry slabs, sliced packs, and convenient snack sticks.
• Proper storage is essential to maintain freshness, with options ranging from room-temperature storage for short-term use to refrigeration or freezing for longer shelf life.
• Quality biltong should feature premium meat and a short ingredient list, avoiding unnecessary additives, artificial flavors, and excessive sweeteners.
• Biltong is a versatile snack that can be enjoyed on its own or added to salads, wraps, grain bowls, charcuterie boards, and other high-protein meals.
• Choosing premium biltong from trusted retailers ensures better flavor, texture, ingredient quality, and overall eating experience.

Biltong is South African air-dried beef cured with vinegar and spices, delivering intense flavor and a steak-like chew with high protein content. Unlike jerky, biltong uses larger cuts and a slower drying process, resulting in a tender, less processed taste. This guide covers its origin, production method, nutritional benefits, storage tips, and where to buy premium biltong online.

What Is Biltong?

Biltong is a South African cured and air-dried meat marinated in vinegar, salt, pepper, and coriander before being hung to dry without cooking or smoking. Unlike jerky, it's thick-cut and tender, with deep, savory, tangy flavors that feel like eating thin-sliced steak. Many fans prefer its taste and texture to traditional jerky, though the two are really different snacks.

Why Biltong Is Different From Other Dried Meats

Biltong air-dries without heat or smoke, preserving clean, natural flavor while vinegar and roasted coriander seed deliver a distinctive tang. Thicker-cut than jerky, it delivers a heartier bite and tender chew that standard dried meats can't match.

Why Biltong Is Growing in Popularity

Biltong's short ingredient list and high protein content align perfectly with keto, paleo, and protein-focused diets driving today's snacking trends. As South Africans introduced their traditional snack globally, curiosity converted into loyal followings across new markets. The global biltong market is projected to double from 2025 to 2034, powered by demand for minimally processed, air-dried meats.

The History and Origin of Biltong

Biltong originated in Southern Africa as a way to preserve meat before refrigeration. Today, this air-dried beef appears on counters and in snack drawers worldwide, prized for its protein density and shelf stability.

Where Biltong Comes From

Biltong originated in Southern Africa, where indigenous communities developed air-drying techniques centuries ago by salting and hanging meat strips in the region's naturally dry climate. This method preserved meat without cooking, and it remains a staple across South Africa today.

The Meaning Behind the Word "Biltong"

The word 'biltong' comes from Afrikaans, combining the Dutch words bil (rump) and tong (strip), literally 'a strip of rump meat'. The name reflects the traditional practice of cutting biltong from large hindquarter cuts like silverside and topside, which is why cut quality matters so much in authentic biltong.

How Biltong Became a South African Staple

In the 1600s, Dutch and European settlers adopted the local indigenous custom and combined traditional drying methods with their own ingredients, such as vinegar, coriander, and spices. The Voortrekkers relied on it as shelf-stable, nutrient-dense fuel during their migrations across South Africa. Today, biltong remains a staple in South African butcher shops, markets, and supermarkets.

How Biltong Spread Around the World

South African communities brought biltong with them to the UK, Australia, New Zealand, Canada, and the US, where the category is growing alongside jerky. Because imports of raw and air-dried beef from South Africa are restricted under US regulations, biltong sold in the United States is made domestically by USDA-inspected producers, which is one reason a homegrown American biltong industry has taken off in recent years.

How Biltong Is Made

Biltong starts with quality meat cured in vinegar and spices, then left to air-dry for several days without cooking or smoking. The slow-drying process concentrates the flavor and gives biltong its signature tender texture, which is what sets it apart from jerky.

Selecting the Right Cuts of Meat

Select lean cuts like silverside, topside, sirloin, or fillet because they dry evenly and let spices shine through. You can leave fatty edges if you want richer flavor, or trim them for a leaner result. Slice with the grain before drying and against it when serving so you can control how chewy or tender it turns out.

Traditional Ingredients Used in Biltong

Biltong starts with vinegar like malt, apple cider, or grape, then adds coarse salt, cracked black pepper, and lightly roasted coriander seeds. Some makers throw in a bit of brown sugar to balance the acidity, and the best ones skip the heavy additives and let the spices do the talking.

The Curing Process

Here’s the classic flow from fresh beef to finished biltong.

1. Slice beef into thick 1-inch strips along the grain so your finished biltong tears like tender steak instead of crumbling. Cutting with the grain is what separates really good biltong from jerky, giving you that signature texture that makes all the difference.
2. Marinate in vinegar for 3-24 hours to tenderize and infuse a light tang.
3. Coat the meat generously with a signature spice blend of salt, coriander, and black pepper, the curing foundation that defines authentic biltong. If you like a hint of sweetness, brown sugar works well here. This step draws out moisture and locks in the deep, complex flavor that sets biltong apart from jerky.
4. Hang strips on hooks in a ventilated biltong box, where air can move freely around them. Good airflow stops mold from forming while letting moisture escape gradually, which gives you that perfect tender-yet-chewy bite you're after.
5. Air-dry for 5-7 days to reach your preferred texture: soft and moist or dry and firm. The curing stage determines both flavor intensity and shelf stability, so monitor closely until it hits your target. Stop when the outside feels tacky, but the inside retains moisture.

Air-Drying vs. Heat Drying

Air-drying at 68-77°F creates authentic biltong through slow moisture loss, preserving the signature tender bite traditional methods demand. Heat-drying accelerates the process but changes texture and disqualifies the product from true biltong classification. Choose air-dried for authentic flavor and texture.

How Long Biltong Takes to Dry

Biltong takes 4 to 14 days to dry depending on how thick you cut it and the humidity and airflow in your space. Softer biltong finishes in about a week, while fully dried biltong can take up to two weeks and gives you a much more intense flavor. Pick your preferred texture and plan your timeline accordingly.

What Is Biltong Made Of?

Beef is the classic choice, though game meats, poultry, and fish each bring their own flavor to the table. Venison gives you rich, mineral notes while fish offers a cleaner, sweeter taste, and poultry lands somewhere in between.

Beef Biltong

Beef biltong delivers deep umami and mineral notes with a rich, steak-like bite that sets it apart from standard jerky. Silverside and topside cuts are naturally lean and flavorful, and they hold their shape throughout the drying process for maximum texture.

Venison Biltong

Venison biltong delivers a lean, protein-packed snack with a distinctly gamey flavor profile and mineral-rich notes that game meat enthusiasts crave. Made from kudu, springbok, or similar wild game, it dries to a perfect chew without excess fat.

Ostrich Biltong

Ostrich biltong is exceptionally lean and high in protein, delivering a distinctly sweet, clean flavor that cuts through a crowded snack lineup. The meat's natural leanness suits the biltong process well, producing an exceptionally lean, high-protein biltong with a flavor all its own, a different profile from beef rather than a better one.

Types of Biltong

Biltong comes in several formats, including sliced, whole slabs, and sticks, as well as wetter or drier styles, each offering a different texture, from moist and pliable to firm and chewy. Choose your format based on how you want to eat it: slices for quick snacking, slabs for sharing, or sticks for on-the-go convenience.

Traditional Biltong

Thick strips cured with classic spices and air-dried to a balanced chew represent the gold standard against which all other biltong styles are measured. This is the foundation of what makes biltong legendary.

Wet Biltong

Wet biltong has higher moisture content, delivering a softer, more tender bite than its dry counterpart. The trade-off: shorter shelf life, so consume within days of opening for peak quality.

Sliced Biltong

Pre-sliced biltong delivers instant gratification straight from the bag or paired seamlessly with cheese and crackers. Perfect for charcuterie boards, road trips, and sharing without prep work.

Whole Slab Biltong

An unsliced slab gives you control. Cut it paper-thin for delicate bites or thick for serious chew, whatever you're in the mood for. Whole slabs stay fresher longer than pre-sliced packages.

Biltong Sticks

Biltong sticks take longer to dry than whole cuts, which gives them a chewy texture that lasts all day. Toss a pack in your bag, and you've got protein that won't leave your hands greasy.

Popular Biltong Flavors

Traditional biltong relies on salt, vinegar, coriander, and pepper, but brands now offer creative variations that maintain authentic air-dried quality. From chili and garlic to peppercorn blends, these flavors deliver the same lean protein and satisfying chew you expect from premium biltong.

Original

Biltong brings together tangy vinegar, savory salt and pepper, and warm roasted coriander in every bite. This South African snack packs bold spice with lean protein. You get quality meat and proven flavors without any filler or compromise.

Garlic

Garlic adds savory depth that enhances the beef without overpowering it. It's the familiar kick that makes every bite more satisfying.

Black Pepper

Extra pepper sharpens the bite and leaves a fragrant, lightly spicy finish. It’s the perfect choice for those who prefer a bold, aromatic kick.

Chili

A gentle-to-medium burn that plays well with biltong’s natural richness. The chili heat builds slowly without masking the underlying savory notes.

Peri-Peri

Peri-Peri biltong brings African heat and sharp citrus together, perfect if you love spice that actually lands. Slow-curing ensures you get that signature kick while keeping the meat tender.

BBQ

Air-dried biltong delivers that sweet, tangy barbecue sauce taste you crave without any smoke. It's great for BBQ fans looking for high-quality protein that stays fresh and needs no prep.

Sweet & Spicy

A crowd-pleasing balance that pairs subtle sweetness with a playful heat. It offers a complex flavor profile that satisfies both cravings simultaneously.

Smoked-Inspired Flavors

Traditional biltong skips smoke entirely, but smoke-inspired seasonings deliver authentic campfire flavors using the same proven drying method. You get that rich, smoky taste without compromising the meat's natural texture and protein density. Perfect for jerky lovers who want bold flavor.

What Does Biltong Taste Like?

Biltong delivers concentrated roast beef flavor with a gentle tang and the citrusy warmth of coriander. The texture is closer to that of cured steak than to jerky, making it bold yet clean on the palate.

Flavor Profile

Biltong tastes savory and meaty, with vinegar's tang and coriander bringing an earthy spice, all finished with a light black pepper kick. It's different from jerky because it skips the smoke, letting you actually taste the meat without heavy seasoning getting in the way.

Texture

Wet biltong delivers a soft, supple texture, while drier versions become firm with a pleasant crumble. Thicker cuts retain a steak-like chew even when fully dried, giving you control over your preferred bite.

Biltong Nutrition

Traditional dry biltong is one of the most protein-dense snacks available, with around 16 grams of protein per ounce and nearly zero carbs, making it ideal for high-protein diets and muscle recovery. Drying concentrates the nutrition, so you get a lot from a small portion.

Calories

A 1-ounce serving of traditional dry biltong typically provides about 90-100 calories, with the vast majority coming from protein. Wet biltong and fattier cuts run somewhat different numbers per ounce because of their higher moisture and fat content. 

Protein Content

Expect around 16 grams of protein per ounce for traditional dry biltong. Roughly 200 grams of raw beef reduces to about 100 grams of finished product, concentrating the protein. That's meaningfully higher per ounce than most heat-dried jerky, which typically lands around 9-14 grams.

Fat Content

Lean-cut biltong typically contains about 1-3 grams of fat per ounce. Versions made with a fat cap or from richer cuts will be richer in flavor and higher in calories. Both styles are traditional; pick whichever suits your preferences and goals.

Carbohydrates

Traditional biltong contains little to no carbohydrates, typically 0-1 gram per ounce. Flavored varieties (sweet & spicy, BBQ, some chili blends) and recipes that include brown sugar in the cure will contain more, so read the label if carbs matter to you.

Sodium

Salt is central to how biltong is preserved, so sodium is the number to watch for: a 1-ounce serving typically provides about 350-450 milligrams, roughly 15-20% of your daily intake, with considerable variation between brands. If you're limiting sodium, compare labels and keep portions moderate.

Vitamins and Minerals

Like other beef products, biltong provides iron, zinc, and B vitamins, including B12, all of which support oxygen transport, immune function, and energy metabolism. Amounts vary by product, and biltong is a snack, not a supplement; the micronutrients are a bonus on top of the protein.

Health Benefits of Biltong

Biltong's appeal to health-minded snackers is straightforward: plenty of protein, very few carbs, and a short ingredient list. Here's how that plays out, along with what to keep in mind.

High-Protein Snack

At around 16 grams of protein per ounce, biltong is an efficient way to add protein between meals or after training. Protein also promotes satiety, which makes biltong a practical alternative to carb-heavy snacks.

Low-Carb Option

With roughly 0-1 grams of carbs per ounce in traditional varieties, biltong fits easily into low-carb eating patterns. Flavored versions vary, so check labels.

Keto-Friendly

Most biltong contains zero carbs and no added sugars, making it an ideal protein source for keto dieters. Every bite delivers pure beef nutrition without derailing your macros.

Paleo-Friendly

Most biltong is made with zero carbs and no sugar, making it compliant with paleo guidelines. Cured with real spices using time-tested methods, it delivers pure protein without grains, fillers, or processing shortcuts.

Naturally Air-Dried

Air-drying preserves the meat without cooking, which is why biltong keeps its beef-forward flavor and tender texture. The process is gentle, and the ingredient list is short, providing a minimally processed approach, in the best sense.

Convenient On-the-Go Snack

Toss a pack in your bag, and you're ready for road trips, gym sessions, hikes, or your desk with no prep and no mess. Biltong gives you sustained energy without the cleanup or wrapper waste you get with processed snacks. Grab it whenever hunger hits.

Is Biltong Healthy?

Biltong packs a solid amount of protein and nutrients, which makes it great for muscle recovery and keeping your energy up throughout the day. Just stick to reasonable portions as part of a balanced diet, and you'll get the benefits.

Nutritional Advantages

Biltong delivers around 16 grams of protein per ounce and is packed with iron and B vitamins that support energy and muscle recovery. Little to no added sugar, minimal ingredients, maximum nutrition in every bite.

Things to Consider Before Eating Biltong

Biltong is a high-sodium cured meat, so you'll want to watch how much you eat if you're limiting your salt intake. Keep it in a cool, dry place to prevent mold and spoilage, since moisture will ruin it.

Portion Sizes and Sodium Intake

Start with 1-2 ounces per snack and scale up based on your activity level and sodium tolerance. Drink water throughout the day to balance sodium intake, especially post-workout when electrolyte replacement matters most.

Biltong vs. Beef Jerky

Biltong and beef jerky are both dried beef, but they differ fundamentally in cut, cure, and texture. Biltong uses larger muscle cuts cured with vinegar and spices, delivering tender, melt-in-your-mouth bites, while jerky relies on thin strips and smoke for a chewier snap. Choose biltong for rich flavor and a tender bite, or jerky for its firmer chew and portability.

Production Process

Biltong sits in vinegar and air-dries for days at room temperature, which keeps it tender and flavorful without any cooking involved. Jerky takes a different route, using heat or smoke to finish in just a few hours, which gives it a chewier bite and a taste that's quite different from biltong's slow method.

Ingredients

Traditional biltong keeps things simple with vinegar, salt, coriander, and pepper. No added sugar means you get a bold, savory punch that's distinctly tangy. Jerky takes a different route, leaning on sugar, soy sauce, and smoke to create something sweeter and smokier.

Texture

Biltong's thicker cuts deliver a tender, steak-like chew thanks to slow air-curing. Jerky's thinner slices and heat-drying create a drier, chewier bite with less juiciness.

Flavor

Biltong hits your palate with a sharp, savory tang that's distinct from jerky's smoke-forward profile. The coriander gives it that distinctive spiced bite, while the curing and air-drying process develops a pure, meaty flavor that stands on its own without any smoke.

Nutrition Comparison

Biltong packs more protein per ounce than most jerky and keeps carbs and sugar way down. Just check the sodium on the label since brands differ quite a bit.

Biltong vs. Other Dried Meat Snacks

Biltong stands out among dried meats for its short ingredient list and high protein density. While jerky loads up on sugar and processed options rely on additives, biltong gives you pure beef with nothing else added, which is why athletes and people watching their health reach for it.

Biltong vs. Turkey Jerky

Turkey jerky is lean and smoked; biltong delivers richer, steak-forward flavor with higher protein and iron per ounce. Choose biltong for maximum nutrition density and taste intensity.

Biltong vs. Bacon Jerky

Bacon jerky has way more fat and sodium than biltong. If you're watching your intake, biltong provides more protein and feels lighter on your stomach.

Biltong vs. Venison Jerky

Venison jerky is heat-dried and smoky, while venison biltong is air-dried with a distinctive vinegar-coriander finish. Both deliver lean protein, but biltong's slower cure creates a tender texture that jerky's quick drying can't match. Choose jerky for intense smoke flavor or biltong for a tangy, melt-in-your-mouth experience.

Biltong vs. Meat Sticks

Biltong strips away the extra stuff. Unlike most meat sticks, which are packed with fillers and curing agents, biltong relies on just a few ingredients and air-drying to get the job done. If you're looking for clean protein without all the additives, you get real meat and nothing else.

How to Eat Biltong

Eat biltong straight from the package as a protein-rich snack, or dice it into salads, stews, and grain bowls for instant savory depth. It works anywhere you need concentrated flavor and extra protein without added carbs.

As a Standalone Snack

Keep a bag in your desk drawer or backpack for those long workdays or travel days when you need a quick bite. It hits the spot when hunger strikes, and unlike most snacks, it's just meat with real protein and nothing else added.

In Charcuterie Boards

Layer sliced biltong with cured meats, olives, nuts, and dried fruit for a protein-packed charcuterie board that stands out. The savory beef strips complement your spread.

With Cheese

Aged cheddar, gouda, and manchego pair perfectly with biltong's savory, protein-packed profile. The vinegar tang cuts through creamy, nutty cheese for a balanced bite that keeps you coming back.

In Salads

Toss sliced biltong with arugula and shaved fennel in a lemon vinaigrette for a high-protein salad with serious savory depth. Biltong's dense, rich flavor transforms simple greens into a complete meal.

As a High-Protein Topping

Sprinkle biltong over grain bowls, baked potatoes, or soups to add protein and savory depth in seconds. It transforms simple meals into satisfying, high-protein dishes without extra cooking.

In Wraps and Sandwiches

Slice biltong into wraps with fresh vegetables and tangy sauce for a protein-packed lunch that takes 60 seconds to assemble. The tender meat holds flavor while keeping your wrap light and portable.

How to Store Biltong

Store biltong in a breathable container in a cool, dry place to maintain flavor and prevent mold. Wetter styles are best refrigerated soon after opening; drier cuts keep longer at room temperature.

Room Temperature Storage

Keep biltong in a breathable paper bag in a cool, dry spot for 3-5 days, since sealed plastic traps moisture and can cause mold. Skip the fridge for short-term storage, since room temperature keeps the texture and flavor exactly as they should be.

Refrigeration

For longer storage up to 4 weeks, refrigerate biltong in its original tight packaging. Once opened, pat dry and wrap loosely in paper to prevent moisture buildup that degrades texture.

Freezing Biltong

Freeze biltong in vacuum-sealed bags, and it'll keep for up to a year, giving you the longest storage option available. Don't have a vacuum sealer? Just use airtight freezer bags and press out the excess air to prevent freezer burn.

Shelf Life

Unopened biltong lasts up to a year in a cool, dry pantry, within the expiration date on your package. Drier cuts outlast wetter slices once opened.

Signs Biltong Has Gone Bad

If biltong smells off, feels rock-hard, or has visible mold, throw it out. For sliced biltong, any sign of mold is your cue to discard it.

How to Choose Quality Biltong

Look for biltong with a short ingredient list of just beef, salt, and spices, then check that it has consistent color and a firm texture that snaps cleanly when you bite it. Skip anything that feels soft or oily, or products loaded with added sugars, because good biltong comes from proper dry-curing rather than shortcuts or filler ingredients.

Ingredient Quality

Look for biltong made with quality meat, vinegar, salt, coriander, and pepper. These simple ingredients form the foundation of authentic biltong, so skip anything loaded with unnecessary additives or artificial colors that dilute both flavor and nutrition.

Meat Quality

Premium cuts like silverside and topside make excellent biltong, so choose marbled pieces for richer flavor, or go for trimmed cuts if you prefer lean protein. A fat cap adds depth to the final product, while lean cuts give you more protein with fewer calories. Pick what tastes good to you and fits your diet.

Texture Preferences

Wet biltong tastes softer and juicier but won't last as long in your pantry, while dry biltong stays fresher longer with a firmer bite. If you buy it in whole slabs, you can decide how thick or thin you want each slice, so you can choose between textures.

Moisture Level

More moisture yields tenderness but a shorter shelf life, while drier biltong intensifies flavor and extends shelf life. Pick your preference based on your consumption timeline and storage capacity.

Artificial Ingredients to Avoid

Skip artificial flavors and heavy sweeteners if you want real biltong. Instead, look for recipes built around actual spices and coriander to get that authentic taste without any fake stuff added.

Where to Buy Biltong

Buy biltong from local specialty shops or online retailers for convenient delivery straight to your door. JerkyBrands sources premium biltong from multiple makers, so you can compare styles side by side and save on shipping in a single order.

Online Retailers

Shop online to compare cuts, flavors, and formats side by side, then stock up without leaving home. You get the widest selection and freshest inventory delivered straight to your door.

Specialty Meat Shops

Specialty butcher shops and South African grocers stock house-made and imported biltong, giving you direct access to authentic recipes and local craftsmanship. This is your best bet for premium quality and variety you won't find in mainstream retail.

Gourmet Food Stores

Premium biltong brands are stocked by high-end grocers and specialty markets, particularly in cities with established South African communities. You'll find authentic selections at gourmet food stores that cater to discerning jerky buyers.

Why Buy From JerkyBrands

JerkyBrands carries premium biltong and dried meats that we've personally vetted, so you can skip the research and save on shipping by ordering from a single place rather than multiple. Whether you subscribe for 10% off recurring orders or try one of our variety packs, Beef, Exotic, Vegan, or Best Seller, you'll find something to love.

Frequently Asked Questions

Quick answers to the biltong questions we hear most from curious snackers. Read on to clear up any confusion and buy with confidence.

Is biltong the same as beef jerky?

No, biltong and jerky are fundamentally different products. Biltong is air-dried with vinegar, coriander, and pepper, while jerky gets heat-dried or smoked and often contains sugar, which gives each one its own flavor, texture, and nutritional makeup.

Is biltong cooked or raw?

Biltong is cured and air-dried, not cooked or raw. This process preserves the meat safely while developing its distinctive flavor and tender texture.

What meat is used to make biltong?

Beef is the standard choice for biltong, but venison, ostrich, chicken, and fish are popular alternatives. Each protein delivers a unique taste and texture profile.

Why is biltong air-dried instead of smoked?

Air-drying preserves the meat's natural flavor while vinegar adds tang and creates biltong's signature steak-like texture that smoking would only mask. This traditional method delivers authentic taste without the heavy smokiness of other jerky styles.

Is biltong healthier than jerky?

Biltong typically delivers more protein per ounce and less sugar than jerky, making it the leaner choice for pure meat nutrition. Jerky often contains added sugars and smoke flavoring, while biltong relies on vinegar and spice curing for preservation. Check nutrition labels to confirm which aligns with your goals.

Is biltong high in protein?

Yes, an ounce of biltong packs about 16 grams of protein, making it one of the best protein-packed snacks you can grab. Premium cuts can give you even more, so you get solid muscle-building fuel with every bite.

Is biltong keto-friendly?

Traditional biltong has little to no carbs and high protein, making it naturally suited for a ketogenic diet. It's a straightforward snack choice for anyone doing keto who’s worried about hidden carbs or sugar.

Does biltong contain sugar?

Traditional biltong has little to no sugar, only meat and spices. If you buy flavored varieties, they might add a little sugar for taste, so read the label if you're watching your intake.

Is biltong gluten-free?

Pure biltong made with beef, vinegar, salt, and spices is naturally gluten-free. However, some commercial brands use flavorings that contain wheat or process their meat in shared facilities. Always check the label for a certified gluten-free tag if you have a severe sensitivity.

Can biltong be made with meats other than beef?

Yes, you can make biltong with venison, ostrich, chicken, and fish. The curing and drying process works with any lean protein, though beef stays the go-to choice because its flavor and texture suit the cure especially well.

How should biltong be stored?

Keep biltong in a paper bag or breathable container at room temperature for short-term storage. For extended shelf life, refrigerate loosely wrapped for up to about 4 weeks, or freeze in vacuum-sealed packs to maintain quality.

How long does biltong last?

Biltong lasts 3-5 days at room temperature, up to about 4 weeks refrigerated, and up to a year frozen. Unopened commercial packages stay shelf-stable until the printed best-by date when kept in a cool pantry.

Can you eat biltong every day?

Yes, biltong is a daily option in a balanced diet due to its high protein content and convenience. However, monitor sodium intake and portion sizes since it's a cured meat.

Where can you buy premium biltong?

Buy premium biltong direct from JerkyBrands and choose from trusted makers in one cart. Subscribe to save 10% on recurring orders and lock in consistent access to quality biltong.