Let’s get something out of the way… If you’ve ever looked at a bag of biltong and thought,
“Isn’t that just fancy jerky?”
We forgive you. But no. Absolutely not.
Biltong is what happens when beef is treated properly. It’s air-dried, spiced, cured beef that’s been made the same way in South Africa for centuries. Not cooked. Not smoked. Not blasted with heat. Just seasoned, hung, and left alone to do its thing.
Simple.
Which is probably why it’s so good.
The Short Version (Before We Get Carried Away)
Biltong is:
- Prime beef
- Cured in vinegar and salt
- Seasoned (coriander is the hero here)
- Slowly air-dried
That’s it. No sugar glaze. No sticky coating. No “teriyaki explosion madness” nonsense. Just bold, savoury beef.
It’s Not Jerky Alright!!
Jerky is fine. We’re not anti-jerky. But they are not the same. Jerky is usually cooked or smoked. It’s sliced thin and dried quickly. It often leans sweet. Biltong? Air-dried. Thicker cut. Slower process. More flavour. Less sugar.
Jerky tastes like seasoning.
Biltong tastes like beef.
And when you taste proper biltong for the first time, there’s usually a moment… A quiet little “Ohhh. Right.”
That’s when we’ve got you.
Why People Get Slightly Weird About It
Here’s what happens. You try it casually. Then you buy it deliberately. Then you start saying things like, “Have you had proper biltong though?” It sneaks up on you.
Part of it is the flavour. That rich, savoury depth. The slight tang from vinegar. The warmth from coriander. The fact it doesn’t need to scream to be noticed. But part of it is something else.
It feels real.
It’s Proper Food
We’re surrounded by snacks that pretend to be healthy. Protein bars that taste like sweetened cardboard. Crisps that vanish in six bites. Chocolate that promises “energy” and delivers regret.
Biltong doesn’t pretend.
It’s high in protein. It’s low in carbs. It doesn’t spike your sugar levels into orbit. It fills you up properly. You eat a handful and you’re sorted. No crash. No weird aftertaste. No “why did I eat that entire pack of biscuits?” spiral.
Just beef. Done right.
The Texture Debate (Yes, It’s a Thing)
There are two types of people in this world. The “soft centre” crowd, who like their biltong slightly tender in the middle. And the “dry and firm” crew, who want that proper chew.
At Smally’s? We respect both. But we’ll say this: Good biltong should never feel like you’re gnawing on a flip-flop. It should have bite. It should have character. It should feel natural, because it is. No two pieces are identical. That’s part of the charm. It’s not engineered into uniformity. It’s crafted.
A Quick History Lesson (Don’t Worry, It’s Interesting)
Biltong wasn’t invented because someone needed a gym snack. It started as a way to preserve meat during long journeys across Southern Africa. Vinegar and salt kept bacteria at bay. Air did the rest. Practical? Yes. Delicious? Also yes.
Over time, it became a national staple. Not a trend. Not a niche. Just part of everyday life. We love that. Because it means this isn’t some flash-in-the-pan food craze. It’s survived centuries for a reason.
Why It’s Blowing Up in the UK
Let’s be honest, we love savoury snacks. But most of what’s on offer is either deep-fried or sugar-loaded. Biltong hits differently. It works:
- After the gym
- With a cold beer
- On a long drive
- At your desk when 3pm hits and motivation leaves the building
It doesn’t melt. It doesn’t crumble. It doesn’t need babysitting. It just sits there being delicious until you demolish it.
“But Is It Actually Healthy?”
Compared to crisps? Yes. Compared to chocolate bars? Obviously. Compared to broccoli? Let’s not be dramatic.Biltong is naturally rich in protein, iron and B12. It’s low in sugar. Usually very low in carbs.
The key word is quality.
Cheap versions bulk it out with additives. Proper biltong keeps the ingredient list simple. Beef. Vinegar. Salt. Spices. If you can’t pronounce half the packet, put it back.
Why Smally’s Exists (Since We’re Here)
We started Smally’s because good biltong shouldn’t be hard to find. It should taste bold. Proper. Addictive in the best way. No corners cut. No pretending. No bland supermarket sadness. Just premium cuts, proper seasoning, and time.
Because that’s how it’s meant to be done.
So… What Actually Is Biltong?
It’s air-dried, spiced beef. It’s tradition. It’s high-protein without the lecture. It’s savoury without apology. It’s what happens when simple ingredients are given the respect they deserve.
And the reason people are obsessed?
Because once you’ve had proper biltong, not the dry, dusty stuff, you don’t really go back. You just start keeping a stash. Fair warning: if you try Smally’s, hiding it from the rest of the house becomes a genuine consideration.
We’re not saying it’s addictive.
We’re just saying… don’t blame us.