Authentic South African biltong made the traditional way.

Pull up a chair—the tale of biltong, born from necessity and loved at campfires. In the 1600s, settlers in South Africa sliced game, salted it, and let the dry air cure it—travel insurance you could chew. By the 1800s and the Great Trek, Voortrekkers refined the craft with vinegar to guard against spoilage and coriander and pepper for warmth and bite. Its name is straight Dutch: bil (rump) + tong (strip)—plain, practical. Once wild kudu and wildebeest, later beef as farms took root; the spices stayed, the vinegar stayed, and the tradition carried on. Today it still tastes like adventure, connecting kitchens and frontiers alike. VeldFuelUK is dedicated to bringing you flavours from the past