The Origin of Biltong

Curing and preserving meat has been around for centuries, and practiced by cultures all around the world, however the roots of Biltong are traced back to South Africa. In a time before refrigeration, indigenous Southern African natives, needed a sustainable way to preserve meat for future consumption. With only basic resources on hand, knives were used to cut the meat, salt to flavor and preserve, and tree branches to hang the meat until it was dry.

During the 17th century, European settlers arrived at the Southern tip of Africa, and saw the benefits of having a stock supply of cured beef. This method was quickly adopted and they started adding their own ingredients of vinegar and saltpeter (potassium nitrate) to the meat-curing mix. Then, in a mass migration known as the “Great Trek” in the 19th century, thousands of Dutch farmers (called Voortrekkers) hitched their wagons to avoid British rule in Cape Colony and moved North into the interior of Southern Africa. For this long journey, they needed portable, non-perishable food with sustenance. Biltong was the perfect solution.

Through the ages, the process of making Biltong has remained largely unchanged, but rather gradually refined into what you see today with Pendragon Meat Beef Biltong.