Biltong and Droëwors are most definitely trademark South African snacks and represent for many an important area of South Africa food culture. In a country where meat is a daily dietary requirement for most people, these dried meat delicacies come in a variety of textures and flavours, depending on the meat used and the seasoning applied. Platteland Butchery perfected this delicacy in all its glory with our own special recipe and special spices to perfect this meaty delicious delicacy. No rugby game is complete without a big piece of Biltong with yellow fat and our delicate spiced droëwors.

Interesting fact, dit you know Biltong, specifically, was first created by the indigenous people of South Africa over 400 years ago. They preserved their meat by curing it with salt and hanging it to dry. Although at that time it wasn’t known as Biltong.

When the European settlers arrived, they introduced a more sophisticated curing process that involved vinegar and spices such as pepper and coriander. That is how Biltong was born. The word Biltong is derived from the Dutch words “bil” (meat or rump) and “tong” (strip), so essentially Biltong means strip of beef. Well Platteland Butchery perfected this in all ways.