How Our Biltong Is Made

Every batch begins with premium cuts, trimmed by hand and sliced with the grain. No mystery offcuts, no shortcuts.

Next comes the cure: our coriander-forward spice blend and a vinegar wash, worked through the meat and left to rest for a full day so the flavour goes all the way in, not just on the surface.

Then we wait. The strips hang in a cool, airflow-controlled room and dry slowly over several days. Rushing it with heat is how you get a hard, dull result, so we do not.

Finally it is sliced, weighed and sealed fresh in Busselton. No preservatives, no nasties, just meat and spice done properly.