Biltong

Strips of beef or game are cured with vinegar, salt and coriander seed, then air-dried into a tender, savoury snack quite distinct from jerky. South Africans eat it by the bagful at sport matches.

Biltong’s origins trace back to the early European settlers in southern Africa, who adapted traditional meat-preservation techniques—using vinegar, salt, and spices—to the region’s climate. Its history is intertwined with the Dutch and indigenous Khoikhoi practices, though the exact timeline is debated; what is certain is that it became a staple for trekboers and later spread across the country.

Regional variations exist, with some preferring beef, while others use game like kudu or springbok, and spice blends range from simple coriander to added pepper or nutmeg. Culturally, biltong is a beloved national snack, enjoyed at sports events, road trips, and social gatherings, symbolizing South African heritage and a rugged, resourceful culinary tradition.