Is it just some new jerky? Not quite.
Biltong comes from Africa and is dried significantly longer than jerky. The result is small pieces of meat that don’t have a chewy texture; on the contrary, they are much tenderer and extra juicy.
Stress‑free animals = tender and nutritious meat[1].
The farms we source our meat from take care of their animals with love and the utmost care. The cows graze freely in the vast areas of Namibia, without any stress or harmful hormones.
We got the recipe for our biltong from an African who brought it to the Czech Republic along with authentic methods. Following this recipe, we marinate the meat in apple cider vinegar, salt, coriander, and pepper, and only then do we air‑dry the meat. This gives it its distinctive flavor that you’ll fall in love with.
Animal protein is an excellent source of protein with a complete spectrum of essential amino acids, which serve as building blocks not only for muscle cells. In addition, protein is highly satiating, so you won’t feel hungry again soon.
Protein
Fat
Carbohydrate
 |
 |
| Vilgain Grass‑fed Beef Jerky | Vilgain Grass‑fed Biltong |
|---|---|
structure |
|
| Dried meat slices | More tender and juicier pieces |
drying temperature |
|
| 65 - 75 °C | Maximum 30 °C |
drying time |
|
| Several hours | Several days to weeks |
grass-fed |
|
| Yes | Yes |
flavouring |
|
| Sea salt | Salt, coriander and pepper |
price |
|
| £10.98 / 100 g | £10.98 / 100 g |
| Buy | Buy |
Beef, edible salt, blend of spices, apple vinegar.
250 g of raw meat was used for 100 g of the product.
Allergy warning: May contain peanuts.
100 g | |
Energy | 1 212 kJ / 284 kcal |
Fat | 5,3 g |
- of which saturates | 1,7 g |
Carbohydrate | 2,6 g |
- of which sugars | <0,5 g |
Protein | 57 g |
Salt | 2,3 g |
