Our Fine Beef Biltong Sprinkle is shaved bits of Biltong. Ideal for a sandwich filler or mixed in with cream cheese and sweet chilli for a homemade dip.

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 wonder if they ever imagined Biltong being turned into a Fine Beef Biltong Sprinkle.

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.