With the many flavours that have come with it, one of the newer heroes shining within Australia’s diverse culinary landscape is biltong, a traditional South African dried meat snack. Although biltong is sometimes compared to beef jerky, it has unique attributes, especially in its preparation and flavour. As biltong edges into popularity nationwide, its origins and defining qualities shed some light on what makes this uniquely South African snack so increasingly beloved. Here’s your guide to what makes biltong special, how it’s made, and its rising status within the biltong Australia market.
The Heritage of Biltong
The origins of biltong date back to Dutch settlers in Southern Africa who required a means to preserve meat that would withstand many days of travel across the region. “Using vinegar, salt, with spices like coriander and black pepper, they invented a way to cure and air-dry strips of meat. The name “biltong” comes from the Dutch words “bil” (rump) and “tong” (strip), which describe the first cuts of meat that were dried and preserved. Once a survival food, it’s a cultural favourite throughout Southern Africa and beyond.
What Makes Biltong Different?
The recipe and texture set biltong apart from other dried meats, such as jerky. Most jerky is made using marinades high in sugar, but in biltong, the meat is cured in a vinegar-and-salt brine, resulting in a savoury, slightly tangy taste. Classic coriander and pepper spice blends contribute to biltong’s signature meaty punch—they provide depth without sweetening it.
Regarding texture, biltong is usually made from thicker cuts of meat, often two centimetres thick, drier, whole and then sliced. This creates a natural crust on the outside and a moisture content of varying levels on the inside. The texture is characterised as “wet” (very tender), medium (moist and balanced) or dry (chewy and firm), allowing for a wider sensory range than jerky’s one-firmness-fits-all approach to dryness.
Crafting Biltong: A Traditional Process
Real biltong requires careful meat selection, seasoning and drying.
Meat Matters
Made from wild game at its origins, biltong transitioning to beef became the most popular option, particularly in Australia. Lean cuts like topside, silverside or rump are preferred. Too much fat can delay drying, but small quantities (predominantly yellow fat) are prized for flavour. In the biltong Australia market, producers often use premium local beef (grass-fed, organic and even Wagyu). Kangaroo meat has become a butcher counter favourite for its leanness and sustainability as a local option.
Seasoning and Curing
The meat is brined in vinegar and spiced, typically with coriander, pepper, and salt. Variations include adding chilli, garlic, paprika, or Worcester sauce, but many Australian makers follow traditional South African recipes. Curing can take a few hours or overnight, letting the flavours infuse and starting preservation.
Air-Drying: The Signature Step
Unlike jerky, which is dehydrated and often baked in ovens, biltong is air-dried slowly in controlled environments. In Australia, commercial producers use drying rooms or cabinets, where temperature, airflow, and humidity are carefully regulated. This slow drying, which can last several days, preserves the integrity of the meat and results in the characteristic biltong texture.
Biltong in the Australian Market
Biltong Australian is now in the retail mainstream after being confined to specialty stores for South African communities. Its rising interest is fueled by its nutritional profile—high-protein and low-carb—and its compatibility with keto, paleo, and high-protein diets. It is now available in major supermarket chains, such as Coles and Woolworths, and online at specialty butcheries.
Australia’s biltong makers include family-owned operations like Protea Foods in Melbourne and artisanal brands emphasising organic and grass-fed offerings. Indigenous produce and artisan methods guarantee freshness but leave space for creativity, including decidedly Australian versions of biltong using kangaroo or spiced varieties.
Health Benefits of Biltong
Biltong is known not only for its flavour but also for its nutritional content. Composed of quality meat and few additives, it is naturally rich in protein, iron, zinc, and B vitamins. Compared to many processed snacks, biltong contains little, if any, sugar and low carbohydrates. Therefore, it is a healthy choice for athletes, dieters, or those looking for a nutritious snack.
Lean varieties of beef are low in fat, while fat-containing versions — particularly from grass-fed or Wagyu sources — can give beneficialomega-33 fatty acids. While salt is used in curing, many reputable producers will responsibly modulate sodium content.
Choosing the Right Biltong
Understanding the texture spectrum is essential for newcomers. ‘Wet’ biltong is moist and tender, a favourite among South Africans. ‘Medium’ offers a balance, and ‘dry’ packs a firmer punch and has more shelf life. Australian producers respond to these preferences, too, with clear labelling or custom options.
Classic coriander and pepper are ubiquitous in flavour, but chilli, garlic , and peri-peri-type styles are also widely available. Try experimenting with some different blends to find your favourite flavour!
Droëwors: A Close Cousin
What you’ll often spot next to those packages of biltong at a South African food shop is something called droëwors: a dried sausage of spiced minced meat in casing. Its preparation is similar but differs in texture and flavour, so it’s a whole new experience for biltong Australia lovers.
Conclusion
Biltong is more than a snack for Australians — it’s an age-old culinary tradition with a rich history developed through tried and tested practices. It then becomes an impressive dried meat product, which is robust in flavour, texture, and nutritional value. Biltong is no longer just for expats, thanks to the increasing number of local producers and an expanding retail presence that makes the air-dried savoury snack a mainstream, everyday treat. Whether for the health benefits, distinctive taste, or cultural heritage that interests you, biltong is carving out a well-deserved corner in Australia’s modern food landscape.