Although BILTONG has not been officially trademarked, the meat has been synonymous with East and South Africa for over four hundred years.
Derived from the dutch words “bil” (buttock or meat) and “tong” (tongue or strip), african folklore has its antecedents in migrating african tribesmen, that while herding their stock, would place strips of venison under the saddles on their horses as the chaffing would tenderise the meat and the sweat of the animals would spice it! .
European folklore states that seafarers pickled meat in large wooden caskets and devoured this during the months they were at sea and biltong was originally prepared in France during the Middle Ages and subsequently made its way to South Africa by Dutch settlers. Due to the abundance of spices on the Cape Colony, spice mixtures were developed that would preserve the traditional biltong taste. These were in abundance in the then Cape Colony, as the French Huguenots produced wine and vinegar from their grape crops. As the colony was the halfway stop for seafarers plying the spice routes of the East, the biltong grew in demand and various brine recipes and marinades were created and handed down for generations!

Nowadays, the making of biltong has become a tradition in the farming and hunting communities and questions over which meat is best and what spices to use are frequently discussed. Initially it was made from springbok meat but today, one can either request beef or game biltong, among others. The most tender is the 'binnebiltong' or 'ouma se biltong' (grandmother's biltong) which is made from the fillet and the finest is the 'garingbiltong' made from the eye muscles running down both sides of the backbone and which are cut whole from a side of beef .
No Rugby, Cricket, Tennis, Boxing or other match in South Africa - whether it be watched live or on television - is quite complete without a few beers and a good supply of Biltong. It also makes a great travelling companion as it can last for long periods of time with very little attention, always providing sustenance in the absence of other foods or delicacies and has become a very popular snack worldwide, since many South Africans immigrated to other shores the recipe followed and local inhabitants grew attached to this popular delicatessen.
Mark. Harries