Australian eye-round of beef, cut into thick steaks, then marinated and cured before drying slowly at low temperatures for that subtle yet unique South African taste. Great with a cold bevvie!

Polish classic done South African style. Pork and beef meat stuffed in a lamb casing,  smoked and dried at low temperatures.

Australian eye-round of beef, cut into thick steaks with selected fat strips left on, then marinated and cured before drying slowly at low temperatures for that subtle yet unique South African taste. Since fat quality is of the essence for this classic version, it’s only available when we are satisfied that the biltong will taste great!

Australian beef shoulder meat marinated overnight, then ground and stuffed into lamb casing. We add nitrates to our droëwors for safety reasons.