ANDREWS-BILTONG.COM

To make biltong, long strips of meat are marinated in a salt, vinegar and spice mix for a minimum of 24 hours. They are then hung and air dried slowly at a relatively low temperature for the curing process over which at least 50 percent of the meats water weight is lost. This means 10kg of meat make a maximum of 5kg of biltong, this is why it is such a great source of protein. Our biltong is preserved naturally by the salt and acidity of the vinegar, in other words no nitrates or other such preservatives are used in our recipes... The best recipes are the ones that are shared through the generations, this one is no exception. From grandfather to grandson both named...

Primary location: Athens Greece