Biltong FAQ

Biltong is air-dried, cured meat with South African roots. Strips of beef (or other meats) are seasoned, typically with vinegar, salt, coriander, and spices, then hung to dry slowly.

The result is tender, deeply flavoured, high-protein meat you tear by hand. It is not cooked with heat like jerky, and it is not the same as deli cold cuts.

Process: jerky is usually sliced thin, marinated, then heat-dried or smoked. Biltong is thicker-cut, vinegar-cured, and air-dried without that heat step.

Taste and texture: biltong is often softer and more "steak-like", with coriander and vinegar notes. Jerky tends to be chewier and sweeter from marinades.

Nutrition: traditional biltong is typically lower in sugar than many commercial jerkies, but always check the specific product, because spice mixes vary by butcher.

Most biltong on Biltong Connect is made from beef. Some butchers also offer game, droëwors (dried sausage), or specialty cuts.

Each product page lists the butcher and product details. If you need a specific cut or animal, browse that butcher's range or ask them via the platform once you have ordered.

Traditional biltong seasoning is often naturally gluten-free (meat, vinegar, salt, spices). But spice blends, coatings, and "works" style mixes can differ between butchers, and cross-contact in a working kitchen is always possible.

We do not treat "biltong" as automatically gluten-free. If you need gluten-free for medical reasons, check the product description and confirm with the butcher before ordering. Product dietary filters for this are coming soon.

Classic biltong is usually made without added sugar. Some flavoured styles, BBQ rubs, or sweet-heat mixes may include sugar or sweet ingredients.

If you are avoiding sugar, read the product notes carefully. Sugar-free / no-added-sugar filters are on our roadmap once butchers can confirm each product.

Not automatically. Halal depends on the meat source and how it was processed. That is specific to each butcher and product.

We will only mark products as halal when a partner butcher confirms it. Until then, please do not assume a product is halal; ask before you buy if this matters to you.

Droëwors (also written droëwors / drywors) is a dried South African sausage: mince seasoned and stuffed into casings, then air-dried. Snap sticks are a snackier, thinner style in the same family.

It is related to biltong culture, but it is a sausage, not a dried steak strip.

Keep it cool, dry, and with air circulating around it. Don't pack it tight in a sealed bag or leave it compacted. Trapped moisture is what makes biltong spoil or go soft in the wrong way.

A cool cupboard, pantry, or fridge with room to breathe works well. If you use a container, keep it loosely covered rather than vacuum-sealed for everyday storage.

Your butcher packs for transit; once it arrives, unpack it so air can move, then follow any note on the product or packing slip.

Orders are fulfilled by independent artisan butchers, not a central warehouse. That means you get maker-fresh product from the shop that produced it.

Timing depends on the butcher's batch schedule and fulfilment method (pickup or delivery). You will see fulfilment context on the butcher and product pages where available.

Browse butchers or shop by product, add items to your bag from one butcher at a time, then checkout securely. The butcher prepares and despatches your order.

Biltong Connect handles discovery, ordering, and payment. Your chosen butcher handles making and packing the food.