Biltong is air-dried, spiced beef. It comes from South Africa, where strips of beef are dipped in vinegar, rubbed with salt and spices, and hung to dry in cool air for several days. The result is a dark, deeply savoury, high-protein food you slice or tear straight from the bag. No cooking, no added sugar, no fuss.
Where does biltong come from?
Biltong has been made in southern Africa for roughly 400 years. Long before fridges, people preserved meat by curing it in vinegar and salt and drying it in the open air. The name comes from the Dutch "bil" (rump) and "tong" (strip). Coriander and black pepper became the classic spicing, and they still are.
We make ours a long way from the veld, in Portugal, with Portuguese beef. It is a South African tradition, made properly by a small Sintra-based company.
How is biltong made?
Real biltong needs only six ingredients: Portuguese beef, apple cider vinegar, Worcester sauce, sea salt, black pepper and toasted coriander seeds. The beef is trimmed and cut into strips, marinated in vinegar and spices, then hung to air-dry for about five days. Nothing is cooked, smoked or sweetened. That slow dry is what gives biltong its firm bite and concentrated, beefy flavour.
Is biltong the same as jerky?
No, and it is worth knowing the difference. Jerky is usually cooked or smoked at heat and very often coated in sugary marinades. Biltong is air-dried, spiced with vinegar rather than sugar, and comes out savoury instead of sweet.
| Biltong | Jerky | |
|---|---|---|
| Method | Air-dried, uncooked | Cooked or smoked with heat |
| Sugar | None added | Often high |
| Spicing | Vinegar, salt, coriander, pepper | Sweet or smoky marinades |
| Taste | Savoury, beefy | Sweet, chewy |
We go deeper on this in biltong vs jerky: what's the real difference?
What does biltong taste like?
Rich and properly beefy, with a gentle tang from the vinegar and a warm, earthy note from the coriander. Texture depends on how far it is dried: softer and moist in the middle, or firmer with more chew. Our three flavours build on that base: the clean, classic Lean, a savoury Garlic and a warming Piri Piri.
Is biltong good for you?
It is one of the most protein-dense foods you can carry. Our lean biltong has over 60g of protein per 100g, with around 3g of carbs, no added sugar and no artificial preservatives. That makes it a simple, honest choice when you want real protein without a long ingredients list. It is food, not a sugary treat.
Try it for yourself.
We make biltong by hand in Portugal. Three flavours, six ingredients, no added sugar. Delivered across Portugal.
BUY BILTONG IN PORTUGALFrequently asked questions
Is biltong raw?
No. It is not cooked, but the vinegar cure and the days of air-drying make it safe to eat as is. "Air-dried" sits between raw and cooked.
How long does biltong last?
After delivery, take it out of the vacuum bag and keep it sealed in a tray in the fridge, moving it around each day. Kept like that, it lasts up to 5 days.
Does biltong need to be refrigerated?
Yes. Our cut biltong is made without chemical preservatives, so after delivery take it out of the vacuum bag and keep it sealed in a tray in the fridge. For travel, hikes or the gym, pack the day's portion in a small sealed container.
Is biltong gluten free?
Our standard biltong is not, because the Worcester sauce contains gluten (barley) and fish (anchovies). We do make a gluten-free version to order, cured without Worcester sauce. Just email hello@rawsintra.com.
How much protein is in biltong?
Our lean biltong has over 60g of protein per 100g, which is among the highest of any real food you can slip in a bag.
Ready to order? Buy biltong in Portugal from Raw Sintra, made by hand in Portugal and delivered to your door. And if you'd like to know more about us, read our story here.
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