We are a family run business and pride ourselves on our personal service, and quick delivery.  Please try PeakBiltong.co.uk for all your online biltong needs.

We originate from South Africa and have been living in the UK for 4 years now. We have been making Biltong and droewors our whole lives and decided to share our products with the rest of the world. 

Biltong origins

Biltong is a kind of cured meat that originated in South Africa. Many different types of meat are used to produce biltong, ranging from beef through game meats to fillets of ostrich from commercial farms. Our biltong uses only the best silverside of beef for its biltong.

It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. Biltong is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process.

 

Origins of Droewors

Droewors literally translated as "Dried Sausage" (English pronunciation "Drew-er-vors" is a popular South African snack food, made by drying the traditional, coriander-seed spiced boerewors sausage. It is usually made from dun wors ("thin sausage") rather than dik wors ("thick sausage") as the thinner sausage dries more quickly and is thus less likely to spoil before it can be preserved. 

The recipe used for these dried sausages is similar to that for boerewors, though pork and veal are usually replaced by beef, as the former can go rancid when dried. Drying makes the sausage less desirable for cooking (as it tends to be less succulent), but ideal for storage. Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional Italian cured salumi, which are dried slowly in relatively cold and humid conditions.

A further difference is that droëwors is made from the normal frying/cooking sausage (boerewors), and therefore does not have the same content of curing agent that is found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mould can begin to form more easily than would happen with a cured sausage.