Our Story - The History of Raw Sintra

Raw Sintra makes biltong, air-dried spiced beef, by hand in Sintra, Portugal, and delivers it across the country.

We are a small, independent food brand with an honest recipe and an unlikely origin story: two friends and a South African butcher, and a hillside in Sintra that turned out to be almost perfect for air-drying beef.

Who is behind Raw Sintra?

Raw Sintra was founded by Anthony Day and Sergio Graçioso, an English and Portuguese partnership. Anthony swapped a career in tech marketing for a drying rack in the hills of Sintra, and Sergio brought the local knowledge and the Portuguese half of the story. We make our biltong together with a South African butcher, so the tradition is done properly rather than approximated. We are the first to admit we are learning as we grow, but the one thing we will not cut corners on is the product.

Why do you make biltong in Portugal?

Biltong is a South African tradition, roughly 400 years old, of curing and air-drying spiced beef. It needs cool, moving air rather than heat, and Portugal turns out to suit it beautifully. The cool Atlantic air rolls over the hills, and we air-dry each batch for about five days. It is a South African method, made in a Portuguese microclimate that happens to be ideal for it.

What goes into Raw Sintra biltong?

Six ingredients, and nothing you would not recognise: Portuguese beef, apple cider vinegar, Worcester sauce, sea salt, black pepper and toasted coriander seeds. That is the whole recipe. It is a short, honest ingredient list with no added sugar, and our lean cut has over 60g of protein per 100g, because air-drying removes the water and concentrates the beef. From the same base we make three flavours: Lean for the pure, classic taste, Garlic for a savoury kick, and Piri Piri for a Portuguese twist with a little heat.

Allergens: our standard biltong contains fish (anchovies) and gluten (barley), both from the Worcester sauce, so the standard packs are not gluten-free. We do make a gluten-free version to order, just email hello@rawsintra.com and we will sort you out.

How is it different from jerky?

Biltong is air-dried, not cooked, and it is not sweetened. Jerky is usually cooked with heat and often coated in sugary marinades. That difference in method is why biltong tastes deeply savoury rather than sweet, and why the protein stays so high. If you are new to it, our guide to what biltong is walks through the whole thing in plain terms.

Where can I buy Raw Sintra biltong?

Online, and we deliver across Portugal. You can buy our biltong here, in 250g, 500g and 1KG packs, starting at just 17.50 EUR. Everything is made by hand and shipped with tracked delivery, usually within one to two business days. We ship within Portugal only, which keeps things fresh, local and simple.

Frequently asked questions

What is biltong?

Biltong is air-dried, spiced beef. Strips of beef are cured in vinegar, salt and spices, then hung to dry in cool air for several days. It is not cooked, and it is ready to eat straight from the bag.

Where can I buy biltong in Portugal?

From Raw Sintra, online at our biltong shop, made by hand and delivered across Portugal.

Is Raw Sintra biltong gluten-free?

Our standard biltong contains gluten (barley) from the Worcester sauce, so it is not gluten-free. We do make a gluten-free version on request, email hello@rawsintra.com.