If you’ve wandered into a gourmet deli or browsed the snack aisle lately, you might have spotted packets of “biltong” sitting right next to the beef jerky. It looks similar at first glance, strips of dried meat you can snack on, but biltong has its own unique history, flavour, and nutritional profile that’s winning over plenty of Australians. 

So, what exactly is biltong, and is it actually better for you?

What is Biltong?

Biltong is a type of air-dried, seasoned meat snack that originated in South Africa. 

The name comes from the Dutch words bil (meaning “rump” or “buttock”) and tong (meaning “strip” or “tongue”), which is a pretty literal description: strips of meat cut from the hindquarters.

Traditionally, biltong was made from beef, but you’ll also find versions made from game meats like ostrich in South Africa. In Australia, beef is the most common choice, though kangaroo biltong is starting to appear too.

A Brief History of Biltong

Biltong’s origins go back several centuries to when Dutch settlers arrived in South Africa in the 1600s. Without refrigeration, they needed a way to preserve meat for long journeys and hunting expeditions. The settlers combined European curing techniques with indigenous drying methods, using vinegar, salt, and spices to season the meat before hanging it to dry in the warm, dry air.

Over time, the recipe became a staple of South African cuisine, passed down through generations. Today, while modern production often happens in climate-controlled rooms, the basic process remains the same, and the flavour still packs a punch.

How Biltong is Made

One of the key differences between biltong and jerky is how they’re made. 

For biltong, large strips of meat are marinated in vinegar and spices (typically coriander, pepper, and salt) for several hours. The vinegar not only adds tang but also helps preserve the meat. The strips are then hung to air-dry for days until they reach the desired texture. This slow drying process helps keep the meat tender while concentrating the flavour.

Jerky, on the other hand, is usually sliced thinner, marinated, and then cooked at a low temperature in a dehydrator or smoker. The cooking process gives jerky a chewier texture and slightly different flavour profile.

The thickness of biltong means it can be sliced and eaten in a variety of ways, from thin shavings to chunky bites. It often retains more moisture than jerky, giving it a softer bite.

Nutrition: Biltong vs Jerky

Protein

A 28g serving of beef biltong typically contains around 16g of protein, which is higher than many jerky brands. This makes it a great option for post-workout recovery or as a mid-afternoon energy boost.

Fat

Biltong can be lean, but depending on the cut of meat used, it might have a little more fat than jerky. This isn’t necessarily a bad thing. A bit of fat can help with satiety and flavour, but it’s worth checking the nutrition label if you’re watching your intake.

Sugar and Additives

One of the biggest differences? Sugar. Many commercial jerkies are sweetened, sometimes with quite a bit of added sugar to balance out the saltiness and help with preservation. Traditional biltong recipes don’t include sugar, though some modern versions may add a touch for taste. In general, biltong tends to be lower in sugar and free from artificial flavourings.

Sodium

Both snacks are salty, as salt is key to preservation. However, sodium content varies widely between brands, so if you’re mindful of your salt intake, compare labels before choosing.

Is Biltong Better for You?

“Better” depends on what you’re looking for in a snack. If your priority is high protein with minimal sugar and a shorter ingredient list, biltong might have the edge. Its air-drying process avoids the need for cooking or extra preservatives, and its seasoning tends to be simpler. 

Biltong makes for a great on-the-go snack. Throw it in your bag for a protein hit at work, on a road trip, or while hiking. It can also be chopped into salads for extra flavour and crunch, added to cheese boards, or stirred into scrambled eggs for a savoury breakfast twist.

If you’re trying it for the first time, look for a reputable brand that uses quality meat and natural seasonings. You’ll find it in specialty food shops, online, and increasingly in major supermarkets.

Biltong: A Snack Worth Trying 

Biltong might be the “new jerky” on Aussie shelves, but it’s far from actually being new. It’s a centuries-old tradition that’s only now getting global recognition. 

With its rich flavour, simple ingredients, and high protein content, it’s a snack worth trying, especially if you’re after something a little less processed than conventional jerky.