Biltong! What's that?

Biltong is a traditional South African dried meat snack with roots that go back several centuries. Its origin is tied to survival, preservation, and cultural exchange.

The Word “Biltong" comes from Dutch/Afrikaans: bil = buttock or rump (the cut of meat) tong = strip (the shape of the meat when cut).

Long before European colonists arrived, indigenous peoples of southern Africa such as the Khoisan were already drying meat in the sun and wind as a way to preserve game without refrigeration.

When Dutch settlers (later known as Boers) arrived in the Cape in the 17th century, they adopted and refined these drying techniques. They added vinegar (to tenderize and prevent mold and spoilage) and spices brought from Europe and Asia via Dutch trade routes—such as black pepper, cloves, coriander, and salt.

Biltong became especially important during the Great Trek (1830s-1840s), when Boer pioneers migrated inland with no access to refrigeration. The meat could last for months and was light to carry, making it vital for sustenance.

Today, biltong remains a South African staple, made from beef, game (like kudu or springbok), or even ostrich, and is enjoyed worldwide for its rich flavor and history.