Biltong: The Ancestral Superfood South Africans Have Been Chewing on for Centuries (Literally)

If you grew up in South Africa, you already know there are three things people take seriously: rugby, braais, and biltong. And while the first two often end in loud opinions and slightly singed eyebrows, biltong is one thing everyone agrees on—it's delicious, it’s addictive, and if it were a person, we’d probably give it permanent residency.

But here’s the part most people don’t know: biltong isn’t just a snack… it’s basically the multivitamin your ancestors tried to send you through time. High in protein, rich in healthy fats when made from grass-fed, grass-finished beef, and free from the chemical circus you’ll find in modern processed foods, biltong is one of the cleanest, simplest, and most biologically compatible foods a human can eat.

Let’s break it down—story style.

Meet Biltong: The Hero Your Metabolism Didn’t Know It Needed

Before energy bars, protein shakes, and influencers trying to sell you pea-protein-infused cardboard, early humans survived on meat that was naturally preserved by air, salt, and spice. No electricity. No preservatives. Just pure, nutrient-dense fuel.

Biltong is a direct descendant of that wisdom. When you make it from grass-fed, grass-finished beef, you’re getting:

• Complete protein that your muscles actually recognize (unlike soy nuggets pretending to be meat)

• Healthy fats your hormones adore

• Iron, zinc, B vitamins, and amino acids your brain, thyroid, and metabolism rely on

• Zero sugar, zero grains, zero nonsense

It’s keto-friendly, carnivore-friendly, diabetic-friendly, insulin-sensitive friendly… basically friendly to anyone whose body wants to burn fat instead of store it.

And here’s the kicker: biltong stops cravings because it satisfies the body’s actual nutrient requirements. No more midnight pantry raids. No more “accidentally” eating an entire bag of chips. Biltong gives your system the protein hit it’s begging for.

Why Grass-Fed, Grass-Finished Beef Matters

Think of cows the way you think of yourself: feed them junk, they feel like junk. Feed them real food, their bodies produce healthier fat, cleaner protein, and better nutrients.

Grass-fed, grass-finished beef:

• Has more omega-3s

• Contains CLA (conjugated linoleic acid) — known to help with fat loss and inflammation

• Has a cleaner amino acid profile

• Avoids the hormonal and antibiotic stew found in grain-fed feedlots

So when you eat biltong made from this type of beef, your body gets premium-grade building material instead of mystery meat with an identity crisis.

Let’s Talk Taste: Because Health Food Shouldn’t Punish You

Biltong is irresistible for a reason. That coriander-pepper-vinegar magic hits your tongue with a combination of savory depth and ancestral nostalgia. It’s like your DNA recognizes it and says:

“Ah yes… the good stuff. The fuel we evolved on.”

Unlike jerky—which is usually sugar-bombed and dehydrated until it's one step away from becoming furniture—biltong is soft, flavorful, and rich. The fat rind (especially on silverside cuts) melts in your mouth like nature’s own keto butter.

Once you start, you’re done for. And honestly? That’s fine. There are worse addictions.

Biltong: The Perfect Protein for Humans Who Have Goals

Whether you’re:

• Trying to lose weight

• Building muscle

• Balancing hormones

• Avoiding carb crashes

• Hiking, cycling, or running a global health-coaching empire

…biltong fits.

It’s portable, stable, won’t spike your insulin, and keeps you full for hours because protein and fat are the king and queen of satiety. try finding a packet of chips that does that.

And Now… The Official BBHC Biltong Recipe

(Because once you read about it, you’re going to want to make it)

Source: BBHC Biltong Recipe: How to Make 1kg of Biltong

Ingredients for 1 kg of Biltong

• 18 g salt

• 2 g black pepper

• 4 g coriander (lightly toasted and crushed—your kitchen will smell heavenly)

• 50/50 vinegar + Worcestershire sauce mix (just enough to coat the meat)

Instructions

1. Choose your cut:
Silverside = richer flavor with fat
Topside = leaner, but still beautiful

Cut into 2–2.5 cm strips with the grain.

2. Marinate:
Coat the strips in the vinegar/Worcestershire blend.
Mix salt, pepper, coriander. Coat generously.
Refrigerate 12 hours, mix again, refrigerate another 12.

3. Hang & Dry:
Do not rinse.
Hang in a cool, ventilated area for 4–5 days.
More days = drier biltong, fewer days = softer center.

4. Enjoy:
Store in a cool, dry place—if it lasts long enough to store.

Final Word

Biltong is more than a snack. It’s a return to real food, ancestral fuel, and simple nutrition that actually works with your biology—not against it.

And when it’s made properly, with clean ingredients and grass-fed beef, it's one of the healthiest, most satisfying, most effortlessly delicious foods you can include in your daily eating plan.

Just don’t blame me when the whole batch disappears “accidentally.”