This enhances the flavour of the biltong. The spices are added and then air dried for approximately 2 days or so, only. It retains a lot more moisture and has a red appearance in the centre. The texture is softer.

We retain a lot more moisture in our product, so it is not as hard as the “Jerky” you might know. It is air dried over some days and will last for months. Storage is recommended in a fridge, but because the product is salted, it will dry out over time. The best way to retain the products, as purchased, is to place it in the freezer.  When you ready to eat it, simply take it out for a couple of minutes and it’s ready to be eaten.

Our Traditional [Plain] Wet & Fatty Biltong is created from premium outside flats and marinated in a blend of pre mixed spices imported directly from South Africa.  Our Biltong favour range includes Wet & Fatty, Peri Peri, Smokey, Red Wine & Garlic, Pepper Bite, Mild Chilli. New additions include Garlic Punch, Samurai "Tangy pepper", Wild Mango (Mango flavour with a hint of chilli however isn't hot at all. Outback Red (like teriyaki but better - tomato with a smokey overtone, Chakalaka (a warm, woodsy, earthy and complex balanced spice and purgent clove), Mrs Ball's Chutney.....

Experience all our different and unique flavours.