Dried meats are everywhere now. At the gym. On flights. Stuffed into gift boxes. They’ve moved from being just travel snacks to everyday protein sources. But lumping them all together misses the point. Biltong and beef jerky may look similar, but they come from different places, different methods, and offer different experiences.
At Mpoumpas Butchery, we treat biltong the same way we treat pancetta or prosciutto-with respect for where it came from and how it’s made. Here’s why biltong isn’t just another snack, and how it holds its own next to jerky.
Where Biltong Comes From
Biltong started in South Africa. It’s a method born from necessity-meat needed to last through long treks and hot weather. The word comes from Dutch settlers: “bil” for meat, “tong” for strip. The core idea hasn’t changed much in centuries.
Unlike jerky, which is cooked or smoked in the US, biltong is dried slowly in air. That one difference changes everything-from taste to texture to shelf life. It’s still common in South African homes, markets, and road trips. And now, more people outside the region are finally catching on.
How It’s Made
There’s no factory trickery in real biltong. The process is simple, but it demands patience:
- Pick the Cut: Most use top round or silverside beef. Some use wild game, ostrich, or venison.
- Marinate in Vinegar: This step lowers the pH and helps keep bacteria away.
- Season with a Dry Rub: Salt, coriander, pepper. Some throw in garlic or chili.
- Hang to Dry: No smoke, no heat. Just clean airflow at the right temp.
- Slice It Up: Thick slabs, thin sheets, or bite-sized chunks.
| Element | Biltong |
|---|---|
| Drying Method | Cold air drying |
| Preservation | Vinegar and salt |
| Texture | Moist center, soft chew |
| Additives | Rarely any |
| Shelf Life | 5 to 10 days (room temp), 6 months (vacuum sealed) |
Biltong retains more natural fats and nutrients. Its chew is tender, not tough. Unlike jerky, there’s no need for sugar, soy, or liquid smoke to create flavor.
So How’s It Different from Jerky?
Despite looking similar, these two products come from very different traditions.
| Feature | Biltong | Jerky |
| Origin | South Africa | United States |
| Drying Method | Air-dried | Heat or smoke |
| Ingredients | Vinegar, salt, spices | Often sugar, soy sauce, preservatives |
| Texture | Moist, tender, fatty | Dry, chewy, sometimes tough |
| Flavor | Savory, tangy | Sweet, smoky |
| Additives | Few or none | Often contains corn syrup, nitrates |
| Nutrition | High-protein, low-carb | More sugar, sodium |
Jerky is mass-market and made to last forever. Biltong is handcrafted with fewer shortcuts. You can taste the difference.
Why Biltong Wins on Nutrition
Biltong is a natural choice if you’re watching carbs or care about ingredients. Here’s why:
- Protein: About 50g per 100g. Helps with recovery and staying full.
- Low Sugar: Most types have little to none.
- Good for Keto or Paleo: Clean and carb-light.
- Additive-Free: No MSG, gluten, or fillers in traditional versions.
- Micronutrients: Iron for energy, zinc for immunity, B12 for the nervous system.
Because it isn’t cooked, it holds onto more of its nutrients. And because there’s no sugar, you don’t get that cloying aftertaste some jerky has.
More Than Just a Snack
Yes, biltong is easy to grab and eat. But it also fits into meals:
- On Charcuterie Boards: Add thin slices with cheese, figs, and olives.
- In Salads: Shave over greens or toss with tomatoes and vinaigrette.
- With Eggs: Dice and stir into scrambled eggs or omelettes.
- In Pasta: Swap it in for pancetta or bacon.
- As a Spread: Blend with butter and herbs for a rich topping.
It has depth. You can serve it in a paper bag or on a white tablecloth.
Storage: Treat It Right
It’s preserved, not invincible. Store it wrong and it’ll spoil. Here’s what works:
| Storage | Shelf Life |
|---|---|
| Paper Bag (room temp) | 3-5 days |
| Wax Paper in Fridge | 10-14 days |
| Vacuum-Sealed in Fridge | Up to 3 months |
| Freezer | 6+ months |
Keep it dry. Never seal warm biltong. Avoid plastic unless vacuum sealing. And don’t store it near anything that heats up.
Where to Get the Real Thing
A lot of what’s sold as biltong is just jerky with vinegar. That’s not what we do at Mpoumpas. We use lean cuts, real vinegar, and proper drying time. No sugars. No shortcuts.
We stock classic cuts, spicy versions, marbled slabs, and sliced options. Every order includes storage advice. Come visit us in Athens or browse our selection online.
Conclusion: Biltong Is Built Different
Biltong isn’t just a snack. It’s a product of time, care, and tradition. Made slow. Seasoned right. Never overprocessed. It’s food with a point of view.
Try it once. You’ll get why we’re so serious about doing it properly.
We’re not here to knock jerky. But if you want something that tastes better, chews better, and fits cleaner into your diet, biltong is worth switching for.
At Mpoumpas, it’s not about novelty. It’s about real food, made well. That’s why biltong stays on our shelves and in our kitchens. Always.