The short version
South African dried beef, cured in vinegar, salt and coriander, then air-dried without heat. It's thicker and more tender than jerky, tangy rather than sweet, and the coriander gives it a warm, citrusy spice. Sliced thin, it makes a great meat for game-day and keto boards.
What it is
Biltong goes back centuries in southern Africa, where Dutch settlers adapted local methods of drying meat. Thick strips of beef (sometimes game) are soaked in vinegar, rubbed with salt, toasted coriander and black pepper, then hung to dry in moving air for several days. It's sold as whole sticks or in thin slices, and wet (tender, pink inside) or dry (firm all the way through).
- Taste
- beefy, tangy, peppery, with warm coriander
- Texture
- tender and chewy when sliced; firmer when fully dried
- Look
- dark red-brown slices, pink at the center, flecked with spice
Vinegar and salt are the mechanism. Acid lowers the pH of the meat's surface and salt draws out water, which together stop spoilage while the meat dries slowly. Because there's no heat, the proteins don't tighten the way they do in jerky, so biltong stays more tender. The vinegar tang also makes it taste lighter than its richness suggests.
What it pairs with — and why
| Pair it with | Why it works |
|---|---|
| Aged cheddar | Sharp, crumbly fat for lean, tangy beef. |
| Mango chutney | Sweet and spicy, a South African-style partner. |
| Pickled red onions | More acid and crunch, for guests who like tang. |
| Smoked almonds | Smoke and crunch; the snack mix of the board. |
| Dried apricots | Sweet chew against salt and spice. |
| Pinotage, Shiraz or a cold lager | South African reds and crisp beer both work. |
Skip it with: beef jerky on the same board. It invites a side-by-side comparison, and a sweet jerky makes biltong taste sour.
How to prep it for the board
- Buy it sliced or slice sticks across the grain into thin coins with a sharp knife.
- Serve 0.5 to 1 oz per person. It's dense and filling.
- Pile it loosely in a small bowl or a ramekin. Slices curl and don't fan well.
- Place it near the cheddar and the nuts as the snack corner.
- Keep it in the bag until serving. It firms up fast in open air.
- Fix: if it's too dry and tough, slice it thinner. Thin coins of dry biltong are crisp and pleasant.
What to buy
| Product | Where | Notes |
|---|---|---|
| Stryve Biltong | Walmart, Target, Amazon | The most widely available. Sliced, several flavors. |
| Kalahari Biltong | Grocery, Amazon | Now part of Stryve. Traditional sliced style. |
| Stormberg Biltong | Grocery, Amazon | Grass-fed, sliced and stick styles. |
| South African butcher biltong | South African shops, online | The real wet-style biltong, cut to order. |
| Mango chutney | Grocery, international aisle | The classic partner. See its own page. |
Label check: beef, vinegar, salt and coriander. Little or no sugar is a sign of the traditional style.
Skip: "biltong-style" jerky with heavy sweeteners. It's jerky with a new name.
Quick FAQ
What is the difference between biltong and jerky?
Jerky is sliced thin and dried with heat, often with sugar. Biltong is cut into thick strips, cured in vinegar and spices, and air-dried without heat, so it's more tender.
Is biltong raw?
It's not cooked. Vinegar, salt and air-drying cure it, the same way air-dried hams are cured.
What does biltong taste like?
Beefy and tangy from vinegar, with coriander and black pepper. Usually less sweet than jerky.
Is biltong gluten-free?
Many brands are, but some cures use malt vinegar or Worcestershire sauce. Check the label.
Is it keto?
Most plain biltong has little or no sugar, so it fits keto boards. Check flavored versions.
