THE CURING PROCESS
There’s no shortcut to exceptional biltong.
At Jan Biltong, carefully selected meat is seasoned with a distinctive blend of spices before being hung to cure and dry using traditional methods. It’s a process that takes time, care and experience, allowing the meat to develop the deep flavour, firm texture and character that true biltong lovers appreciate.
From premium meat to traditional curing, every step matters. And when the process is done right, you can taste the difference.
CURRENT SPECIAL:
Spend R400 in store and receive a FREE Braaiwors Pack!
Available at all Jan Biltong outlets while stocks last.
