A Taste of History: The Story of Biltong
For many, biltong is simply a delicious, protein-packed snack. But every chewy, spiced strip carries a history as rich and fascinating as its flavour—a story woven into the very fabric of South Africa’s cultural tapestry.
So, where did this beloved dried meat treat come from? Let's take a journey back in time to trace the origins of biltong.
The Earliest Roots: Preservation by Necessity
The concept of preserving meat by air-drying is not unique to South Africa. Across the globe, various cultures developed methods to make meat last without refrigeration. In Southern Africa, the indigenous peoples were preserving meat by slicing it into strips, curing it with salt, and allowing it to air-dry in the hot, arid climate. This was a crucial survival technique, providing nomadic groups and early hunter-gatherers with a reliable source of food that wouldn't spoil.
The Arrival of the Voortrekkers
The evolution of biltong as we know it today began in the 17th and 18th centuries with the arrival of European settlers, particularly the Dutch. These pioneers, known as Voortrekkers (literally, 'pioneers' or 'those who trek ahead'), were migrating inland away from the Cape Colony during the Great Trek in the 1800s.
They needed a durable, non-perishable food source for their long journeys by ox-wagon. The local method of air-drying was adopted, but the settlers refined the curing process, introducing new ingredients.
They began to marinate the meat in a mix of:
Vinegar: To inhibit bacterial growth (the acidity is a potent preservative).
Spices: Crucially, ingredients like ground coriander seeds, pepper, and sometimes cloves, were added—a practice inherited from the Cape, being a halfway stop on the lucrative spice routes from the East. Many of the spices also have antimicrobial properties, adding to preservation and food safety.
This combination created the distinct flavour profile that is instantly recognisable as biltong.
The Name: Simple and Descriptive
The word "biltong" itself is a blend of two Dutch words, perfectly describing the snack:
'Bil': meaning rump or meat.
'Tong': meaning strip or tongue.
So, Biltong simply means "strip of meat."
A Staple of South African Life
Biltong became a vital part of the settlers’ diet, providing essential protein and sustenance on their long migrations. Traditionally, it was made from beef, but local game meats such as kudu, ostrich, and wildebeest were also used.
Over time, biltong transitioned from a purely practical necessity into a beloved cultural staple. Today, it’s impossible to imagine a South African gathering, a sports match, or even a local butcher shop without an abundance of biltong and its close cousin, droëwors (dried sausage).
Biltong Goes Global
In the modern era, as South African expats and travellers shared their favourite snack with the world, biltong’s fame spread. It has gained significant popularity globally, especially among athletes and health-conscious snackers, thanks to its high protein content and minimal ingredients compared to many heavily processed alternatives.
While the tradition of making biltong at home in simple wooden drying boxes continues, it has also become a massive industry. From classic cuts to exotic spices like chilli or garlic, biltong has adapted its flavours while staying true to the fundamental methods of curing and air-drying—a testament to its enduring legacy.
From a preservation method born of necessity to a global culinary treat, the history of biltong is a wonderful reminder of how food can preserve and tell the stories of a people and their journey.
Do you have a favourite biltong flavour or a cherished memory of making it? Share your thoughts in the comments below!
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