Our Chilli-Garlic Beef Biltong is a newer addition to our range, and it’s proving to be a hit so far. The heat of the chilli and the tang of the garlic blend perfectly for a savoury treat. We’re a little heavy-handed-with our chilli and garlic, so if you love a hit of flavour, this is the biltong for you.

Not only is our Chilli-Garlic Beef Biltong made from grass fed Beef Silverside, but it tastes remarkable. Considering it’s made from a mix of fragrant herbs and spice, could you expect anything less? We’ve also added bold chilli peppers for a spicy sensation.

History

The art of curing meat is a tradition that’s been perfected for over four hundred years. It started with our sailing Dutch forefathers. They found soaking meat in vinegar before massaging it with salt was the only way to keep raw meat while at sea for months at a time. At first, they would rehydrate the meat before cooking it. However, while journeying across Africa, the Voortrekkers learned to save time by carving and enjoying it as it was. If only they had our Chilli Beef Biltong back then.

The original marinade consisted only of salt, spice, and vinegar. Of course, tradition gave way to experimentation and before long the procured seasonings from the spice routes were added to create different flavour profiles.

Even though Emory St. Marcus started making Biltong over 30 years ago, we still find creating new lines an exciting endeavor. This is mainly because Biltong always remains at the forefront of our business. We’re always striving to bring a piece of home to South Africans living abroad.