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Information about Biltong plus Biltong Recipes




Go to:-   S. Africa Main Page  |  S. Africa Speciality Dish   |  Cooking by Country Main Page




The word BILTONG is derived from the words 'Bil'= buttock or meat and 'Tong' = strip and indeed that's basically what it is - strips of meat which have been preserved.


Many peoples all over the world and throughout the ages  have seen the necessity to preserve meat in times of plenty to see them through the leaner times and it is precisely for these reasons that Biltong was invented.  South African pioneers found it expedient to sun dry meats during their long and often arduous trek. Little or no fresh meat was taken at the start of their journey. Various meat  was and still is used, game, ostrich and beef amongst them. 


The ingredients use in the preparation of Biltong  were readily available in the early colony. The French Hugenots were already  producing wine and vinegar from their grape crops and as mentioned in the main South Africa Cooking By Country page,  the colony was a stopover for European Spice traders. 


Bicarbonate of soda is also added to prevent moulding and saltpeter gives it the lovely reddy colour. 


Today the Biltong industry is huge and biltong is probably one of the most sought after delicacies in Southern Africa by both the inhabitants and tourists alike.


You can find  recipes using this classic ingredient on the main South Africa Cooking by Country Page.



Happy Cooking!



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