Biltong, although traditionally a South African snack, has captivated the taste buds of many around the globe. Known for its rich flavours and nutritional benefits, biltong is a delicious treat and a staple in the diets of many health-conscious individuals and culinary enthusiasts. We look at some interesting things you might not know about the culinary delight and the reasons behind its growing popularity.
The Origin of Biltong
Biltong’s roots can be traced back to the early European settlers of Southern Africa. This dried meat delicacy was developed out of necessity, as a method for preserving meat in the harsh and arid climate of South Africa.
The historical significance of biltong goes further, serving as a sustainable source of nourishment during long voyages and hunting trips. Over centuries, making biltong spread and evolved, incorporating various spices that enhanced its flavour and preservation capabilities. Biltong became a symbol of survival and resilience, reflecting the adaptability and cultural blending of South African society. This seasoned, air-dried meat has retained its popularity, transitioning from a survival food to a modern-day gourmet snack.
Different Types of Meat Can Be Used in the Production of Biltong
Traditionally, biltong was made using venison due to its widespread availability and substantial texture. This included game meats such as impala, kudu, springbok, and ostrich. Over time beef was introduced as the main source of meat and is the staple source for biltong manufacturing today. Each type of meat offers a unique flavour profile, which adds to the richness of the biltong experience.
Recently, Wagyu beef has emerged as a premium choice for Australian biltong production. Known for its intense marbling, Wagyu beef lends a luxurious texture and depth of flavour to the biltong. This high-quality meat, particularly Wagyu beef from Australia, is celebrated for its buttery taste and superior fat quality, which translates beautifully into the finished product.
The Biltong-Making Process
The method of making biltong may sound straightforward, but it involves a meticulous process that has been perfected over generations. Initially, the meat is cured in a mixture of vinegar, salt, and spices, including coriander, black pepper, and sometimes chilli. This not only seasons the meat but also inhibits microbial growth. Following the curing process, the meat strips are hung to dry in a controlled environment for a period ranging from a few days to several weeks, depending on the desired level of dryness.
The art of biltong-making is in the drying phase; it requires careful monitoring to achieve the perfect balance between moisture and dryness, ensuring that the biltong is neither too moist (risking spoilage) nor too dry (becoming overly tough). The result is a savoury snack that is both chewy and moist, with a harmonic blend of spices that echo the South African culinary tradition.
Nutritional Benefits of Biltong
Apart from its taste, biltong holds great nutritional value. It is a rich source of protein, essential for muscle repair and growth, making it a popular choice among athletes and those involved in rigorous physical activities. Moreover, it is low in carbohydrates and contains various vitamins and minerals, including iron, zinc, and vitamin B, essential for overall health.
The health benefits of biltong are amplified when made from high-grade meats such as Wagyu beef. Wagyu beef contains higher amounts of omega-3 and omega-6 fatty acids compared to regular beef, enhancing the heart-health benefits and anti-inflammatory properties of biltong. This makes Wagyu biltong a sought-after variant among health-conscious consumers, offering a guilt-free way to enjoy a rich, flavourful snack.
Biltong in Culinary Culture
Biltong has transcended its traditional roles to become a versatile ingredient in many modern dishes. It can be found in everything from salads and wraps to quiches and even desserts, providing a unique umami flavour and texture contrast. Chefs appreciate biltong for its robust flavour, which can enhance the depth of various culinary creations.
In addition to its use in recipes, biltong is increasingly featured in food pairings, particularly with cheese and wine, where its intense flavour profiles complement different wine varietals.
Wagyu Biltong Co. embodies traditional South African meat preserving techniques, combining Australia’s finest quality Wagyu with a traditional blend of spices to produce our delicate and desired Wagyu biltong. Shop our range here.