Biltong & Dry Wors

Biltong and Dry Wors, is a traditional South African cured, air-dried meat snack, typically made from beef (often silverside) or game like kudu and ostrich. It is prepared by marinating meat in vinegar, salt, sugar, and spices—primarily coriander—before hanging it to dry, resulting in a rich, flavorful, and tender high-protein snack. Production: Unlike jerky, which is often smoked or heated, biltong is air-dried, preserving its natural texture and flavor. Ingredients: Common ingredients include beef, black pepper, rock salt, and coriander. Texture/Dryness: The drying process can be adjusted to create "wet" (moist) or "dry" biltong based on the,, moisture loss, which typically ranges from 50% to 75%. Varieties: It is often sold as whole pieces (sticks/sticks), sliced, or in thinner "snapsticks". Nutritional Value: Biltong is high in protein and very low in carbohydrates, making it a popular, healthy, and convenient snack. Origin: The technique originated with Dutch settlers in South Africa as a way to preserve meat without refrigeration. It is commonly enjoyed on its own, paired with drinks.