South African Biltong Is Having Its Moment

The practice of curing and preserving meat.

For centuries, the practice of curing and preserving meat has been honed and perfected by various cultures around the world. Arguably, however, it is South Africa that has fine-tuned the art with its signature beef delicacy, biltong.

Dating back 400 years, biltong was first created by indigenous peoples of South Africa and then modified with new vinegar and spices by Dutch immigrants. Deriving from the Dutch words “bil” meaning “meat” and “tong” meaning “strip”, this iconic South African snack is made only from high-quality cuts of beef which are then seasoned and hung to dry and age. Exploding in popularity for its flavor and durability, it is revered as the ideal travel snack and, along with Droëwors (dried South African Sausage) is one of South Africa’s most sought-after commodities.

Helmed by Brittney Brothers and Cameron St. Luce, New York Biltong opened this summer as the only storefront in the Northeast serving all-natural, grass-fed and USDA approved biltong that is freshly cut and prepared to exacting preferences. Its premium beef products are American-made and produced using family spice recipes and curing techniques that have been perfected over four generations, including hanging the fine beef cuts to naturally air-dry to maintain the meat’s natural, tender flavor.

A toast to the traditional South African ‘spaza’, New York Biltong will also offer a robust variety of South African sausages (Droëwors & Boerewors), homemade meat pies and sausage rolls, a select range of teas, rusks, chutney, chocolates as well as being one of the first and only establishments in New York serving South African craft beer and hard cider.

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