What is Biltong? The South African gourmet charcuterie that has arrived in Portugal
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If you've never heard of Biltong, you're about to discover one of the jewels of world charcuterie. If you already know it, you know exactly what we're talking about: that deep flavour, the perfect texture, the satisfaction of eating something made with time and dedication.
What is Biltong?
Biltong is a form of dried cured meat originating from South Africa, with roots dating back to the 17th century. The word comes from Afrikaans: bil (rump) and tong (strip). But today, Biltong goes far beyond rump — it's a cultural symbol, a tradition, an art.
Unlike American beef jerky, Biltong is not dehydrated with heat. It is slowly air-dried over several days, in a natural process that preserves the meat's flavour and creates a unique texture: firm on the outside, tender on the inside.
How is KAMBAKO Biltong made?
At KAMBAKO, we follow the original South African recipe. The beef is carefully selected, seasoned with natural spices — coriander, salt, vinegar, black pepper — and hung to air-dry slowly for several days. No preservatives. No artificial additives. No shortcuts.
The result is a gourmet cured meat with an intense and natural flavour, artisanally produced in small batches in Portugal.
Biltong or Beef Jerky?
It's the question we're asked most often. The differences are significant. Biltong is air-dried; beef jerky is dehydrated with heat. Biltong is more tender and succulent; jerky tends to be drier and chewier. Biltong has a complex flavour profile, based on natural spices; jerky is often sweet. And traditional Biltong contains no sugar or preservatives.
Biltong in Portugal
Until recently, it was almost impossible to find authentic Biltong in Portugal. KAMBAKO has changed that, bringing the South African tradition to Portuguese soil, producing it artisanally and delivering throughout the country and Europe. Whether as a whole piece to slice as you like, or already sliced for immediate consumption, KAMBAKO Biltong is true gourmet cured meat.
Try KAMBAKO Biltong and discover why those who try it can't stop.
