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...

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..