Not only is our Chilli-Chutney Beef Biltong made from grass fed Beef Silverside, but it tastes remarkable. Considering it’s made from a mix of fragrant herbs and spice, could you expect anything less? We’ve also added a generous amount of Mrs Balls Chutneys (various) for a fruity flavour and just a hint of chilli for a kick.

INGREDIENTS

Grass Fed Beef – 200g for every 100g of Biltong, Chutney 8.4%, Barley Malt Vinegar, Spices & Herbs ( Irradiated ), Brown Sugar, Chilli Powder 1%, Sea Salt, Forest Honey, Celery

For allergens, see ingredients in BOLD

Produced in a factory that handles Soya Beans, Egg, Milk, Wheat and Mustard

NUTRITIONAL INFORMATION:

(per 100g)

• Energy kj -845
• Energy Kcal -202
• Fat -2,4
• Of which saturates -0,9
• Carbohydrates -6,8
• Of which sugars -5,4
• Protein -39
• Salt -3,5

HISTORY

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. If only they had our Chilli-Chutney Beef Biltong back then.

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 African’s living abroad.