Matt's Biltong: What It Is, How It's Made, and How to Buy

What Is Matt's Biltong

Matt's biltong is a type of air-dried cured meat product originating from Southern Africa and made popular by small-batch producers focused on traditional techniques. At its simplest, biltong is air-dried beef (or sometimes game) cured with salt, vinegar, and spices, then sliced and dried at low humidity for days rather than cooked. This process produces a firm, shelf-stable snack with concentrated flavor and a noticeably different texture compared with jerky. Matt's biltong typically emphasizes cleaner ingredient lists and minimal cure additives, which appeals to shoppers looking for products with simple back labels and transparent origins.

Traditional Biltong Methods and Ingredients

Classic biltong relies on a short list of ingredients and slow drying instead of high-heat cooking. Common components include:

• Coarse-cut cuts of beef, often from the silverside, topside, or rump
• Salt and vinegar for curing and moisture control
• Coriander and other spices that vary by producer

Because the product is air-dried rather than smoked or cooked aggressively, it retains more of the original meat flavor and a softer, more tender chew. Small-batch makers may highlight heritage breeds or specific farms, which can affect taste and price but not always the core production method.

How Air-Drying Differs from Cooking

Unlike jerky, which is often heated to drive off moisture quickly, biltong slowly loses water over several days. This slower moisture loss helps maintain a more tender bite and slightly thicker slice. Because the product is not heat-treated, it must be kept dry and stored carefully to avoid mold, which is why modern packaging often includes oxygen absorbers or modified-atmosphere packaging.

Flavor, Texture, and Cut Comparisons

Matt's biltong is generally described as savory, lightly tangy from vinegar, and subtly spiced, with a firmness that can range from supple to quite dense depending on cut and dryness level. Flavor differences emerge from the animal's diet, the cut of meat, and the length of drying. Thinner slices are often softer and quicker to eat, while thicker chunks provide a chewier, more snack-like experience. Compared with jerky, biltong tends to be less caramelized and more focused on pure meat taste.

Quick Comparison: Biltong vs Jerky

Sourcing, Shelf Life, and Storage

Matt's biltong is often produced in limited quantities by small makers who prioritize traceable sourcing, simple labeling, and minimal preservatives. Because the product is shelf-stable when dried properly, it is frequently sold in vacuum-sealed packs that prolong freshness. Once opened, it should be kept in a cool, dry place or refrigerated and consumed within days to a couple of weeks, depending on humidity and how thoroughly it was dried. Freezing is an option for longer storage but can slightly alter texture.

Storage Best Practices

• Unopened: store in a cool, dry cupboard
• Opened: reseal tightly or move to an airtight container in the fridge
• Consume within 7–14 days after opening for best quality
• Avoid humid environments to reduce mold risk

Buying Matt's Biltong: Grades, Pricing, and Availability

When shopping for Matt's biltong, you will typically encounter different grades based on cut and dryness. Lower-grade options may include more trim and gristle, while premium cuts use lean, tender sections and longer drying for a firmer bite. Prices vary by producer, animal welfare standards, and whether the meat is grass-fed or finished. In regions where the product is niche, you may find it in specialty delis, online shops, or curated gift boxes, often with short production runs that reward advance planning or subscriptions.

What to Look for on the Label

• Ingredient list length: shorter is usually simpler
• Cut description: silverside, topside, or rump indicate traditional choices
• Producer origin and animal welfare notes if important to you
• Shelf life and packaging type

Serving, Pairing, and Culinary Uses

Matt's biltong works well as a standalone snack, on charcuterie boards, or folded into grain bowls and salads for a protein boost. Because it is already seasoned and cured, it rarely needs additional salt, though complementary flavors like mustard, dark chocolate, smoked paprika, or a simple citrus squeeze can enhance tastings. Pair with a crisp white wine, a light red, or a neutral beer depending on your flavor preferences. For events, portioning into small bags or slices makes serving easy and portion-controlled.

Serving Suggestions

• Thin slices as an appetizer with mustard or chutney
• Chunky bites on a shared board with nuts and dried fruit
• Torn into salads, omelets, or grain bowls at home
• Strips alongside beer or wine for casual tasting

Matt's Biltong in Context: Tradition, Trends, and Variations

Interest in Matt's biltong reflects a broader curiosity for Southern-African foods and small-batch cured meats that emphasize transparency and traditional preparation. Producers may experiment with game, different salt levels, or longer air-dry periods, but the foundational approach remains focused on curing and drying rather than cooking. For shoppers, this means a product that stores well, delivers distinct flavor, and fits clean-label preferences when sourced from makers who highlight simple ingredients and clear production practices.