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about

Hand-Made Biltong

A family-run business, here at Jonny Biltong we hand-make Biltong in small batches to ensure the taste is always exceptional. We’re based in Durham, a region of the country known to many as `the land of the Prince Bishops`, in the North East of England.

Lean & Clean Protein

Our passion for creating Biltong began in 2016, after realising the many benefits of this South African delicacy. Type 2 diabetes had been present in our family, and we wanted to find a natural product low in carbs and sugar, yet high in protein and uncompromising on flavour. Biltong fit the bill - a great source of iron and vitamins such as B12 while remaining low in saturated fat. We soon realised that Biltong could fit perfectly with a healthy and active lifestyle.

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So, what are the Benefits?

All the carbohydrates that we eat are broken down into glucose. The type, and amount, you consume can make a difference to your blood glucose levels and diabetes management. That’s why we take control of every ingredient used in the Biltong production process, and we can guarantee no additional sugar is added to any of our Biltong product range.

We source pure, high-quality herbs and spices to use in our Biltong recipes, blending our own unique Biltong mix. Each batch of spice mix is freshly prepared prior to production, allowing the meat to absorb the aromatic flavours from each individual herb and spice from the early stages of production.

This process gives us a most wonderful flavouring with no need for sugars or sweeteners to be added. As the business progresses, more new flavours will be added. We have some new recipes in the mix now!

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Our Process

1.

Our high-quality meat is sourced from local farms here in Durham. We start with a full cut of steak which encourages the ageing process which gives the meat its unique flavour.

We only use the best British Silverside beef. Any excess fat is trimmed off to give the leanest possible beef to work with from the start (approximately 220g of raw beef is used to make 100g of finished Biltong).

2.

1.

We cure the meat for several hours in award-winning Apple Cyder Vinegar, crafted from a special blend of English Apples produced in Suffolk, England since 1728. This cider has a delicate apple flavour and a pleasant, clean finish which complements the curing and marinating process beautifully.

3.

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3.

The next production stage is to add Pink Himalayan Rock Salt, one of the oldest and most pristine salts in the world. This salt was deposited from prehistoric waters over 250 millions of years ago from unpolluted seas. Simply put, this is the finest, unrefined and additive-free salt available - mined from the foothills of the Himalayan mountains in Pakistan.

4. Enjoy!

3.

A mixture of high-quality herbs and spices (freshly prepared in-house just before the curing and marinating process) are then added to the marinade. Next, we let the beef rest for a minimum of 24 hours in our refrigerators.

5. Enjoy!

The beef is then removed from the refrigerators and hung in our custom-made dehydrators, so the drying process can start. Our Biltong is then monitored several times a day for a minimum of 4 to 6 days under low temperature and controlled air-flows. Air drying the meat in this way means the beef preserves all its protein.

Enjoy!

Once our Biltong is ready, we hand-pick, slice and pack the product ready for you to enjoy!

Try the selected cuts of the best British beef air-dried using hand-picked herbs and our special family recipes.

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