All Beef

Silverside with the fat cap left on is what earns a Fatty Biltong its name. As it dries, that cap works into the muscle and carries the spice with it. It is the richest thing we make, and the reason most people who start with Lean end up buying both...

Droëwors is South Africa's traditional dried sausage. We make ours with 100% Dutch beef and our own droëwors spice blend, then air-dry it in Kampen until it breaks cleanly when you bend it. Dense, savoury and easy to take with you. Meat: 100% Dutch beef How it is made: seasoned..

Black Angus Topside is the cut we choose for our Lean Biltong, and the choice is the whole product. Black Angus Topside keeps enough marbling through the muscle to hold its flavour once the moisture is gone, without the fat cap that gives our Fatty range its richness. Lean, but..

Chilli Stix are cut from the same lean Black Angus Topside as our Lean Biltong, sliced into thin strips before they are spiced. Cut this thin, they dry faster than the sliced cuts, so they come out of our cabinets in Kampen a day or two earlier. The chilli is..

Our Sliced Chilli Biltong starts from the same cut as the Fatty: Black Angus Silverside with the fat cap on. The fat matters more here than anywhere else in the range. It carries the chilli through every slice, so you get a proper bite of heat without it overpowering the..

The same Black Angus Silverside as our Fatty, fat cap on, finished with a chutney seasoning. The fat carries the fruit through every slice, so it eats sweet and savoury at once, with no heat at all. Sliced, spiced, then hung in our drying cabinets in Kampen for five to..

The same Black Angus Silverside as our Fatty, fat cap and all, seasoned with its own spice blend, made without added MSG. The blend is built differently, so it eats a little brighter and more aromatic than the Fatty, with the same richness underneath. Sliced, spiced, then hung in our..