Lean Beef Biltong
We’ve followed a traditional recipe to ensure a true taste of South Africa. Our Lean Beef Biltong is very low in fat for those who prefer the ‘not so fatty’ biltong. Would you like some fat on your biltong? Choose from sliced or whole fatty pieces right here – it’s Award Winning too!
Grass Fed Beef – 200g for every 100g of Biltong, Barley Malt Vinegar, Spices & Herbs (irradiated), Brown Sugar, Sea Salt, Forest Honey, Celery
For allergens, see ingredients in BOLD
Preservatives: Potassium Sorbate
Produced in a factory that handles Soya Beans, Egg, Milk, Wheat and Mustard
Lean Beef Biltong NUTRITIONAL INFORMATION:
- Energy kj -845
- Energy Kcal -202
- Fat -2.6
- Of which saturates -1
- Carbohydrates -3.4
- Of which sugars -2.2
- Protein -42
- Salt -3.5
The art of curing meat is a tradition that’s been perfected for over four hundred years. It started with our sailing Dutch forefathers. They found soaking meat in vinegar before massaging it with salt was the only way to keep raw meat while at sea for months at a time. At first, they would rehydrate the meat before cooking it. However, while journeying across Africa, the Voortrekkers learned to save time by carving and enjoying it as it was. We’d like to think of it as the inspiration for our Award-Winning Original Beef Biltong.
The original marinade consisted only of salt, spice, and vinegar. Of course, tradition gave way to experimentation and before long the procured seasonings from the spice routes were added to create different flavour profiles.
Even though Emory St. Marcus started making Biltong over 30 years ago, we still find creating new lines an exciting endeavour. This is mainly because Biltong always remains at the forefront of our business. We’re always striving to bring a piece of home to South Africans living abroad.
Award-Winning Lean Original Beef Biltong
£3.99 – £21.60
Actual product may vary from the image displayed
Not only is our Award-Winning Lean Original Beef Biltong made from grass fed Beef Silverside, but it tastes remarkable.