Actual product may vary from the image displayed 

We’ve followed an old, traditional family recipe to ensure a true taste of South African. We make our biltong in-house, in Surrey, so we so we have full control over our manufacturing process. Our Lean Beef Biltong is very low in fat for those who prefer the ‘not so fatty’ pieces. But if you would like some fat on your biltong, choose from sliced or whole fatty pieces right here – it’s Award Winning too!

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. We’d like to think of it as the inspiration for our Award-Winning Original Beef Biltong.

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 endeavour. 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.