Back Biltong Afrikaans بيلتونغ Arabic بيلتونج ARZ Biltong Catalan Biltong Czech Biltong Danish Biltong German Biltong Spanish Biltong Basque Biltong French
 Sliced beef biltong | |
| Type | Dried meat |
|---|---|
| Place of origin | Southern Africa |
| Main ingredients | Meat |
| Ingredients generally used |
|
Biltong is a form of air-dried, cured meat which originated in Southern Africa. Southern African countries include - (South Africa, Zimbabwe, Namibia, Zambia, Malawi, Botswana, Lesotho and Eswatini). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least 71 °C (160 °F).
The word "biltong" is from the Afrikaans bil ("buttock") and tong ("strip" or "tongue").[1]
- ^ Eric Partridge (20 September 2006). Origins: An Etymological Dictionary of Modern English. Routledge. ISBN 978-0-203-42114-7. Retrieved 24 September 2008.