BEEF (200g BEEF PER 100g BILTONG), MALT VINEGAR (BARLEY) FLAVOURING*, SEA SALT, DEXTROSE, SPICES (IRRADIATED), PRESERVATIVE (POTASSIUM SORBATE, E202), SPICE EXTRACT
ALLERGENS IN BOLD
MAY CONTAIN: WHEAT, GLUTEN, SOYA BEAN, EGG, MILK, CELERY, MUSTARD, WORCESTER SAUCE (FISH)
*CONTAINS GENETICALLY MODIFIED ORGANISMS
If you are a South African, you will need no introduction to this delicacy which we were all brought up with and consider a staple food. However, for those of you who have not tried this product before – let me explain.
Biltong is cured, dried meat, mostly made from beef (game is also used). This technique of meat preservation has been used for centuries to keep meat unspoilt during long voyages. This technique was refined and eventually evolved into ‘biltong’, a word derived from the Dutch language and still used as an ideal snack when travelling. Biltong is low in fat and high in protein. An ideal post-workout snack or for banting or paleo diets.
How we make Biltong
We use carefully selected beef from our famous butcher in Rugby where the meat is locally sourced British beef. The meat is cut into strips which are marinated and cured in brown vinegar and sprinkled with a combination of spices. After marinating for a number of hours we hang the meat to dry.
HOW TO STORE BILTONG
The best way to store biltong to keep it fresh and tasty is to keep it in a location where it is dry, and the air can circulate around it. Once opened, consume within 3-5 days.