The History

The term “biltong” itself is believed to have Dutch origins. “Bil” means buttock or hindquarter, and “tong” means strip or tongue in Dutch. This refers to the specific cuts of meat used in biltong.

Indigenous Preservation Methods:

The Khoikhoi and San tribes used their knowledge of the local flora and fauna to preserve meat. They would cut strips of meat from game animals, such as antelope, and then season them with a mixture of salt and herbs, like coriander and pepper. These strips were then left to air-dry in the sun and wind.

Drying Techniques:

The meat was typically hung in the open air or on wooden frames to dry. The arid climate of Southern Africa, with its low humidity and strong winds, was ideal for the preservation process. This method allowed them to store meat for extended periods without refrigeration.

European Influence:

When European settlers, including the Dutch, arrived in Southern Africa in the 17th century, they encountered these indigenous meat preservation techniques. They adapted and modified the methods to suit their tastes and available resources.

Evolution of Biltong:

Colonial Period:

During the colonial period, biltong became a staple for European settlers and travelers, as it provided a reliable source of protein during long journeys and harsh conditions. The seasoning and preparation methods evolved, incorporating vinegar and spices like cloves and nutmeg, which were readily available from European trade.

Industrialisation:

With the advent of industrialization in the 19th century, biltong production became more standardised. Meat could be processed in larger quantities, and machinery was employed to expedite the drying process.

Modern Biltong:

Today, biltong remains a beloved snack in South Africa and has gained popularity in other parts of the world. While traditional methods are still used by many, modern biltong production often involves additional flavorings and spices, making it available in various flavours.

Biltong has a diverse and fascinating history that blends the preservation techniques of indigenous peoples with the culinary adaptations of European settlers. It has evolved over centuries to become the iconic South African snack we know today, enjoyed not only for its taste but also for its cultural significance and connection to the land.