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This isn’t your normal FAQ because this isn’t just any commercial biltong snack. If you want bold flavour we know you’ll love Biltong Butcher. The secret is the fresh coarsely ground spice mixes that help work the flavour all the way through the cut rather than sitting on the surface of the beef.

That’s what happens when you use commercial finely ground spice mixes full of anticaking agents that give you an intense surface flavour and then no real flavouring of the meat inside.

Biltong is a traditional South African beef snack made by curing and air-drying premium cuts of beef. The result is a high protein, low carb snack with a rich, natural beef flavour and a tender texture that sets it completely apart from jerky. Beef is marinated in a blend of vinegar, salt, and spices, then hung to air-dry slowly in controlled conditions. No heat is applied at any point. This is what makes biltong different from most processed snacks. The protein stays intact, the natural flavour develops fully, and nothing needs to be added to make it taste good.

Because the protein in biltong comes from actual beef. Not from highly processed plant based protein sources like pea protein or protein isolates which are classified as supplements not real food. Most protein bars are built from protein isolates held together by industrial binders like palm oil and xanthan gum. Biltong is simply premium beef, vinegar, and spices. Low carbs. Superior bioavailability from whole food animal sources containing all nine essential amino acids. And because biltong requires chewing, it stimulates fullness hormones better than a soft processed bar. You get high protein without the blood sugar spikes, gut disruption, or crash associated with the fillers found in bars.

Because carbohydrates, particularly simple carbs, cause a rapid spike in blood glucose followed by an equally rapid crash. That crash is the 3pm energy slump most people have learned to accept as normal. It is not normal. It is a direct consequence of what you are eating. When you eat a carb-heavy snack, your blood glucose rises quickly and your body releases insulin to manage it. Blood glucose drops, and you feel tired, unfocused, and hungry again within an hour or two. The snack did not solve the hunger. It postponed it. Biltong satisfies. Everything else just delays the next craving.

In the health food space there is a popular marketing strategy of highlighting no refined sugar. Which is good, except that usually is not where the conversation ends. Most low sugar snacks swap refined sugar for artificial sweeteners like sucralose and acesulfame potassium, sugar alcohols like erythritol and xylitol which cause GI discomfort, or natural sweeteners like stevia and monk fruit which still affect insulin response. Research increasingly suggests these 0 calorie alternatives are not the free lunch the marketing implies. Several studies have linked them to negative changes in gut microbiome composition. Most of our biltong flavours have less than 2g of sugar to enhance the flavour. That’s it.

Traditional biltong made with quality beef and patience does not need chemical assistance. Commercial production at scale creates pressure to speed up the process and extend shelf life. Common shortcuts include: antimicrobial dips using lactic acid or acidic calcium sulfate; chemical preservatives like potassium nitrite and sodium benzoate; vacuum tumbling to force marinades in 30 minutes rather than hours; and additives like dextrose, maltodextrin, and MSG to compensate for low-quality beef and rushed processes. None of these are used at The Biltong Butcher. Read our ingredient list. If you cannot find a chemical you were not expecting, that is the point.

Traditional biltong made with quality beef and patience does not need chemical assistance. Commercial production at scale creates pressure to speed up the process and extend shelf life. Common shortcuts include: antimicrobial dips using lactic acid or acidic calcium sulfate; chemical preservatives like potassium nitrite and sodium benzoate; and additives like dextrose, maltodextrin, and MSG to compensate for low-quality beef and rushed processes. None of these are used at The Biltong Butcher. Read our ingredient list. If you cannot find a chemical you were not expecting, that is the point.

Unopened biltong has a shelf life of 30 days. We make it daily in Matakana without artificial preservatives, so unlike commercial biltong it is not built to sit on a shelf for months.

Once you open the pack, we recommend transferring any leftovers into the brown paper bag included with your order and storing it in the fridge. The paper bag lets the biltong breathe rather than sweat, which keeps the texture exactly where it should be. Stored this way it will stay fresh for up to 7 days.

We include the brown paper bag with every order because it genuinely makes a difference. Plastic traps moisture. Paper manages it. That is the whole reason traditional biltong has always been stored and sold in paper.

One thing to avoid regardless of where you store it: sealed plastic containers or zip-lock bags. Any environment where condensation can form will speed up mould. Paper and airflow are your friends.

Biltong is made from whole cuts of beef that are marinated and air-dried in slabs. The result is a sliced, tender snack with a firm exterior and a softer interior. Droewors is a dried sausage. The beef is minced, seasoned with coriander, cloves, pepper, and salt, then hand-stuffed into a natural casing and hung to dry. Droewors is firmer throughout, slightly snappier, and has a more pronounced spice profile. Both are traditional South African snacks made without heat, high in protein, and free from preservatives.