About Us

The story behind KAMBAKO

KAMBAKO is a word of African origin, used to describe a large adult male elephant, usually solitary, experienced, and imposing. An animal associated with strength, resilience, and character—values that eventually became part of the brand's identity and also explain the elephant in our logo.

KAMBAKO was born from a combination of things that have always been a part of my life: family, travel, food, photography, and the enjoyment of making things with my own hands.

I am Portuguese, but South Africa has been part of my family history for three generations. I grew up with that connection and with flavours that, for many South Africans, mean much more than just food. Biltong, Droëwors, and Boerewors are part of a culture, of gatherings around the table, of a braai among friends, and that hard-to-explain feeling for those who have never missed a taste.

I also lived for ten years in Bath, in the United Kingdom, an experience that further reinforced my contact with different cultures and how food can build bridges between people and places.

It was from this connection that KAMBAKO was born.

I started by producing artisanal Biltong, seeking to respect traditional South African methods: good meat, spices, time, and air. Without industrial processes simply aimed at speeding up production. Later came Droëwors, Boerewors, and KAMBAKO Piri-Piri, always with the same philosophy.

Today, I continue to produce in small batches, personally overseeing each stage of the process. I use carefully selected ingredients and seek, above all, consistency, texture, and flavour.

This way of working has allowed KAMBAKO to win over Portuguese customers and a growing South African community in Portugal.

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But there's another side to my life that, seemingly, has little to do with Biltong: I am a street photographer.

For many years I photographed people, streets, and small moments of daily life. Photography taught me to observe, to wait, and, above all, to realise that interesting things rarely need to be artificial.

Interestingly, I apply much of that philosophy to KAMBAKO.

In photography, I wait for the right moment.
In Biltong, I wait for the right time.

I don't like shortcuts in either.

Perhaps that's why KAMBAKO was never intended to be simply a gourmet charcuterie brand. I want to produce food with identity, character, and a story behind it—products that we recognise by taste and not just by packaging.

KAMBAKO continues to grow, but the intention is to preserve what has been present since the first batch: artisanal production, small batches, and respect for the time each product needs.

Just like the old elephant that gives it its name, KAMBAKO represents strength, character, experience, and authenticity.

Because some things simply shouldn't be rushed.

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Ângelo Fernandes
Founder of KAMBAKO
Artisanal Producer & Street Photographer

KAMBAKO
Time. Air. Tradition.