Our moist beef biltong is made using prime cuts of Irish or British Silverside beef, generously marinated for 6-12 hours with our in-house spices. After dry curing for approximately 3 days, the result is a tender, slightly pink interior with the perfect amount of fat. This is the most common way in which biltong is enjoyed.
Exactly what it says, wet with fat. Not my favourite (I prefer dry with fat) but my Dad absolutely lived this, said its the best he's had outside SA! Amazing product with service to match!
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