Our Biltong uses topside or silverside cut, to ensure the best flavour and fat marble. We cut it into strips following the grain of the muscle, or flat pieces sliced across the grain. We use a trusted age old method of curing the meat with selected spices and salt for a number of day in the perfect temperatures to achieve the best tasting Biltong!

Our traditional, coriander-seed spiced boerewors sausage is made with love and just the right amount of fats to keep it juicy and succulent. It's usually made from a thinner sausage rather than a thick sausage, as the thinner sausage dries more quickly and is thus less likely to spoil before it can be enjoyed.

Our sticks have less moisture than our normal biltong, but are much spicier! A great partner to a cold beer over a weekend.

Our traditional, coriander-seed spiced biltong stix are prepared and made with love, dried and cured through our tried and tested ways.