Rugby players love biltong because it is lean, air-dried beef that packs a lot of protein into a small, easy-to-carry form. It travels well, it does not need a fridge for the trip to training, and it gives real, whole-food fuel without any sugar. For a sport built on strength, collisions and long seasons, that combination is hard to beat. It is one of those foods that feels made for the demands of the game.
If you are new to it, biltong is spiced beef that is air-dried rather than cooked. Our full explainer, a beginner's guide to biltong, walks through how it is made and why it is different from anything else on the shelf.
What is the link between biltong and South African rugby?
Biltong and rugby grew up together in South Africa. Long before energy bars existed, players and supporters carried strips of air-dried beef to matches because it kept for days and gave a proper hit of protein. It became part of the culture around the game, passed down in families and clubhouses, eaten on the touchline and in the stands.
We make our biltong with a South African butcher, using the same air-drying method that fed generations of players. The recipe is honest and simple, and it carries that heritage into every pack. When you eat it around a match, you are tasting a tradition that has followed the sport for well over a century.
Why is biltong good fuel for rugby players?
Rugby is a heavy sport. Players need protein to build and repair muscle after hard contact, and they need it in a form that does not sit like a stone before training. Biltong delivers over 60g of protein per 100g in the lean version, with about 3g of carbs per 100g and no sugar. That is a lot of usable protein in a light, portable form.
Because it is whole beef and nothing else of note, there is no added sugar spike and no crash. It is real food you can eat in the changing room, on the coach, or after a session when you need something proper to eat but do not want a full meal. For players managing weight and body composition across a season, that clean profile matters.
What makes biltong different from a protein bar?
Most protein bars are built in a factory from powders, syrups and binders. Biltong is just beef and spice. Our base uses six ingredients: Portuguese beef, Worcester sauce, vinegar, salt, coriander and black pepper. That is the whole list, and none of it is a mystery.
There is no sugar and there are no additives, so you know exactly what you are giving your body. For players who read labels and care what goes in, that simplicity matters as much as the numbers. A bar might match the protein, but it rarely matches the honesty of a single, recognisable ingredient list.
How do rugby players fit biltong into their day?
It works as a mid-morning bite between sessions, a bag in the kit for away games, or a high-protein option in the evening when a full plate feels like too much. Because it needs no cooking and no cutlery, it fits around a busy training schedule with no fuss.
Pair it with fruit or a handful of nuts for a balanced bite, or eat it on its own when you just want the protein. It is protein you can carry, wherever the season takes you. Many players keep a pack in the kit bag so there is always something proper to reach for after training.
Which biltong flavour suits training best?
All three of our flavours carry the same lean beef and the same protein. Lean is the plain, classic choice. Garlic adds a savoury depth that many players prefer after a session. Piri Piri brings a gentle heat if you like a bit more character. It comes down to taste, not nutrition, so pick the one you enjoy most.
Some players rotate between all three to keep things interesting over a long season. Because the protein is the same across the range, you can choose purely on flavour without giving anything up on the nutrition side.
Can biltong help with recovery on match day?
After eighty minutes of contact, your body needs protein to start repairing muscle, and it needs it soon. Biltong gives you a quick, high-protein option right there in the changing room before you get to a proper meal. It bridges the gap when a hot plate of food is still an hour or two away.
Team it with a piece of fruit or a drink with some carbohydrate and you have protein plus energy to kick-start recovery. It will not replace a full post-match meal, but it is a smart first step while you cool down and travel home.
Is biltong the same as jerky?
No. Jerky is cooked and usually sweetened with sugar. Biltong is air-dried for about five days and contains no sugar, which gives it a very different taste and a cleaner label.
Can you eat biltong every day?
Yes, in sensible amounts it fits well into a training diet as a lean protein. Balance it across your day with other whole foods and plenty of water.
Does biltong need refrigeration?
An unopened pack keeps well without a fridge, which is part of why it suits travel and away games. Once opened, keep it cool and eat it within a few days.
How much biltong should a player eat in one go?
A pack is a sensible portion for a hit of protein around training. Listen to your appetite and balance it with your other meals across the day.
If you want proper fuel for training, shop our biltong and see why players rate it. Packs are 17.50 EUR, and a monthly subscription means you never run out mid-season. It is made by hand in Sintra and ships within Portugal.
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