What is Biltong
Biltong is South African dried meat. The word comes from Dutch with ‘BIL’ meaning buttock and ‘TONG’ meaning strip. Biltong has been around for centuries; for instance, a more primitive form, the Dutch tassal, was also prepared in certain areas of France during the late Middle Ages. Tassal was also made in Batavia, and made its way to South Africa with the Dutch settlers where it was adapted to the less pungent biltong.
Biltong has been a favorite with South African’s and Zimbabwean’s for close on 400 years now. This mildly spiced and salted, air dried meat, has sustained these people since the early days of the Voortrekkers and has, in more recent years, lent it's name to both the complexion and diet of one of South Africa's most famous sons - the single-handed round the world sailor "Biltong" Bertie Reed.
No Rugby, Cricket, Tennis, Boxing or other sporting occasion in South Africa - whether it be watched live or on television - is quite complete without a few beers and a good supply of Biltong. It also makes a great traveling companion as it can last for long periods of time with very little attention, always providing sustenance in the absence of other foods or delicacies.
In the home it can be used in a multitude of ways to compliment other dishes: thinly sliced as a filling for omelets, sliced or shredded as a filling for pancakes, crepes and quiches, salads, and spreads. Of course, the South African farmer's favorite: plenty of shredded Biltong on a slice of freshly baked bread with plenty of butter.
There are typically two main types of biltong – Beef Biltong and Game Biltong. Both are good,
but some people prefer one above the other. Lamb, pork and poultry are not used for biltong, although ostrich meat makes good biltong and is popular in South Africa. Beef is probably the most popular and the easiest to obtain, from a perspective of making your own biltong.
In the past farmers used a whole beef carcass for Biltong, but today the beef buttock - consisting of the silverside (from which 'ronde' or 'predikantsbiltong' and 'regte' biltong are made), topside and thick flank is normally used. The finest biltong is the 'garingbiltong' made from the eye muscles running down both sides of the backbone and which are cut whole from a side of beef. The most tender is the 'binnebiltong' or 'ouma se biltong' (grandmother's biltong) which is made from the fillet.
Biltong has been a favorite with South African’s and Zimbabwean’s for close on 400 years now. This mildly spiced and salted, air dried meat, has sustained these people since the early days of the Voortrekkers and has, in more recent years, lent it's name to both the complexion and diet of one of South Africa's most famous sons - the single-handed round the world sailor "Biltong" Bertie Reed.
No Rugby, Cricket, Tennis, Boxing or other sporting occasion in South Africa - whether it be watched live or on television - is quite complete without a few beers and a good supply of Biltong. It also makes a great traveling companion as it can last for long periods of time with very little attention, always providing sustenance in the absence of other foods or delicacies.
In the home it can be used in a multitude of ways to compliment other dishes: thinly sliced as a filling for omelets, sliced or shredded as a filling for pancakes, crepes and quiches, salads, and spreads. Of course, the South African farmer's favorite: plenty of shredded Biltong on a slice of freshly baked bread with plenty of butter.
There are typically two main types of biltong – Beef Biltong and Game Biltong. Both are good,
but some people prefer one above the other. Lamb, pork and poultry are not used for biltong, although ostrich meat makes good biltong and is popular in South Africa. Beef is probably the most popular and the easiest to obtain, from a perspective of making your own biltong.
In the past farmers used a whole beef carcass for Biltong, but today the beef buttock - consisting of the silverside (from which 'ronde' or 'predikantsbiltong' and 'regte' biltong are made), topside and thick flank is normally used. The finest biltong is the 'garingbiltong' made from the eye muscles running down both sides of the backbone and which are cut whole from a side of beef. The most tender is the 'binnebiltong' or 'ouma se biltong' (grandmother's biltong) which is made from the fillet.
