Approx. 100g beef biltong.
Grass-fed silverside and grass-fed topside are the two cuts we use for our biltong. It is marinated overnight in vinegar and our secret spice mix. It is then cured and hung until ready.
We source our animals from small, independent farmers. We choose them based on what the animal ate and how it was treated. Everything we buy, as a result, is grass-fed and pasture-reared. We buy whole carcasses, allowing us to work with specific cuts and maintain full traceability of the product. All our beef is dry-aged for an absolute minimum of 14 days but closer to thirty days, on average.