Biltong: The spicy cult snack from South Africa as the perfect accompaniment to wine

What is biltong and where does the tradition come from?

To understand the fascination with this snack, we need to take a look at South African history. The term is composed of the Dutch words ‘bil’ (leg/piece of meat) and ‘tong’ (tongue/strip). The origins of biltong lie in the need for preservation.

The modern form of biltong was largely influenced by Dutch settlers, the Voortrekkers, in the 17th and 18th centuries. On their long treks into the interior (the “Groot Trek”), they needed provisions that would not spoil in the heat. They marinated the meat in vinegar (which kills bacteria) and rubbed it with a mixture of salt, pepper, coriander and sometimes cloves before drying it in the air. Unlike American beef jerky, biltong is not smoked or heated, but slowly air-dried. The result is an authentic, intense meat flavour with a subtle hint of coriander, which is still produced today using traditional methods.

More than just meat: a national cultural treasure

In South Africa, biltong is almost a religion. Whether at a rugby match, as a snack on long car journeys or at a convivial braai (barbecue), these dried strips of meat are an essential part of life. It is the social glue that brings people together. Biltong is incredibly versatile: it is not only made from beef, but often also from wild animals such as kudu, springbok or ostrich, which gives the snack its own unique, wild flavour.

A key difference to other types of dried meat is its consistency. While many snacks are tough and chewy, biltong can be enjoyed either ‘wet’ (juicy and soft) or ‘dry’ (hard and crumbly), depending on your preference. In South Africa, it is often bought in pieces and cut into thin slices with a sharp knife. This dedication to the product shows that it is not about quick calories, but about conscious enjoyment and appreciation of a centuries-old craft.

The perfect pairing: which wine goes well with biltong?

Now for the most important question for connoisseurs: what should we drink with it? As biltong is usually salty, spicy and slightly sour due to the vinegar, it needs a wine that can stand up to its strength. We therefore recommend full-bodied red wines that round off the taste experience.

Our top recommendations for pairing:

Pinotage: As South Africa’s national grape variety, Pinotage is the perfect partner for biltong. The often smoky, earthy notes and dark fruit of Pinotage harmonise excellently with the coriander spices in the meat. A full-bodied Pinotage picks up on the spice without overpowering it.

Shiraz/Syrah: If you like it peppery, go for a Shiraz. This grape variety often has its own spicy notes that go wonderfully with the black pepper in biltong. A full-bodied Shiraz from Stellenbosch or Swartland region is a safe choice here.

Cabernet Sauvignon: Do you prefer fatty biltong (known as ‘vet’ biltong)? Then a tannin-rich Cabernet Sauvignon is ideal. The tannins and acidity of the wine ‘cut’ through the fat and cleanse the palate for the next bite.

Tip for the perfect moment of enjoyment: serve the biltong on a wooden board, accompanied by mature cheese, olives or nuts. The combination of the salty meat and the fruity tannins of the wine will delight you – a simple but high-quality taste experience!

Conclusion: Bring South Africa into your home

We would like to recommend Biltong House – here you can get authentic biltong of the highest quality. It is definitely worth the investment – because biltong is much more than just a snack – it is a piece of South African soul. The combination of historical tradition, artisanal production and unique flavour makes it the ideal accompaniment to our first-class wines from South Africa. Whether as a starter for a festive meal or as the highlight of a relaxed evening, with a good piece of biltong and the right glass of red wine, you can bring the magic of South Africa right into your living room. Try it and enjoy!