Oh, where to start.. along with the whole of South Africa, we’re biltong fanatics and we love the soft-but-chewy texture of the meat. The umami savouriness of beef silverside blends seamlessly with the sharp-saltyspicy flavour of the cure. To addictive effect.

But it’s not all about taste and texture; biltong also delivers a bit of a hit of protein. It’s full of essential, natural fats but unlike other grab-and-go foods, it isn’t packed with preservatives, artificial flavours or sugars. Because the beef we use is organic and the process we follow is natural, this is a snack you can enjoy with a clear conscience. So whether you pop it in your lunchbox, savour it with drinks or use it in your cooking, biltong deserves to be on your shopping list.

When early Dutch settlers to South Africa needed to preserve meat, they devise a process that involved a simple cure followed by gentle dehydration in the warm, dry African breeze. Luckily for them, this process kept the meat from spoiling and also tasted fantastic. Many years on, we see no need to deviate from the basic principles.

That means we cure cutes of lean organic beef silverside in vinegar and salt. Aromatic spices including cloves, nutmeg and black pepper are added for a further flavour dimension. Curing complete, the meat dries in a controlled environment until it’s soft and delightfully chewy. It’ then thinly sliced and packaged. Simple as that.