Our moist low fat beef biltong is made by carefully removing the fat from the finest cuts of British or Irish Silverside beef, or by using a lightly marbled salmon cut silverside as an alternative. Next, the meat is marinated for 6 to 12 hours and seasoned with our in-house spices. Dry curing in our specially designed wooden drying boxes takes 3-4 days, depending on environmental conditions, resulting in a tender texture and a robust beefy taste. We are confident that you will appreciate our low fat biltong.
