Biltong

Origins of Biltong:

• Historical Background: Biltong dates back to the 17th century when Dutch settlers (Voortrekkers) needed a way to preserve meat during long journeys inland. They used vinegar, salt, and spices to cure the meat, then air-dried it.

• Influences: The technique was influenced by indigenous African drying methods and European curing traditions.

• Purpose: It was a practical solution for survival in a time without refrigeration, ensuring meat could last for weeks or months.

Pricing:

• UGX 180,000/kg

• UGX 90,000/500g

• UGX 45,000/250g

Eat It as a Snack:

• The most common way: simply grab a piece and enjoy it straight from the packet.

• Pair it with nuts, cheese, or dried fruit for a protein-rich snack.

• It is often served in social settings like braais (BBQ) or sport events.

• Slice biltong thinly and add it to a sandwich with butter, cheese, and tomato.

• Works great in wraps with salad and a light dressing.

• Chop biltong into small pieces and sprinkle over a green salad.

• Combine with feta, avocado, and cherry tomatoes for a South African twist.

• Use biltong in omelets, quiches, or pasta dishes for extra flavor.