South African style beef biltong Garlic, 250 grams. In resealable bag.

But not garlic like you've eaten in a Thai restaurant and everything you eat tastes of garlic for two days, but a subtle flavor addition to the beautiful Black Angus beef the Moorcrofts use. Really well done, very happy with it. Excellent addition to my selection.

South African biltong differs from Dutch biltong in that Afrikaners leave some fat on the meat. While we Dutch carefully trim away every bit of fat, the experts deliberately leave some fat because it simply gives the meat so much more flavor. Beef biltong is top-quality beef. Marinated according to a South African recipe, then dried and cut into pieces. Biltong is generally softer, thicker, and therefore easier to chew than jerky.
Biltong doesn't get much better than this. That's why South Africans are reluctant to leave their country: it's difficult to find good biltong outside of southern Africa.

This easy-to-chew, top-quality beef biltong is available in four flavors. I also have Original, Chili, and Chili-Chorizo.
And for those who know me, I don't like small bags because they're relatively expensive, so I'm offering large, resealable 250g bags at a great price. And of course, there's a volume discount:
1 bag of 250g = €25.95
2 bags of 250g = €46.90
3 bags of 250g = €66.90
4 bags of 250g = €85.80

Long ago, a British family boarded a ship and sailed to South Africa to start a new life. Their name was Moorcroft. The Moorcroft family eventually became biltong makers, and successful ones at that. They are now the sixth generation of biltong makers. But sales in South Africa have hit a ceiling, and if you want to expand and sell to the European market, you have to produce from Europe. So, they recently returned to the UK and are now producing their amazing original "South African" (style) beef biltong in the UK for the European market, using top-quality Black Angus cattle. And I import this wonderful biltong for Dutch biltong lovers.

And where exactly does the name "biltong" come from? The Dutch settlers in Southern Africa (about 200 years ago) needed dried meat. They cut it from the animal's rump (bil) and in the shape of a large, long tongue (tong). And that's how the name "biltong" originated.

Nutritional values ​​per 100 grams
energy kJ/kCal: 1231/293
Fat total: 11%
of which saturated 4.3%
Carbohydrates 3.9%
of which sugars 3.4%
Proteins: 45%
Salt: 4.1%

It takes 200 grams of delicious Black Angus meat to make 100 grams of beef biltong.
Without MSG, without soy and without gluten.