When we introduce the product to retailers, their first reaction is of surprise. What´s this crazy thing you bring now? Some even ask.
A new category (healthy protein snacks), a new product (= Biltong veal slices or shavings) makes us naturally and in an intuitive way seek for a time of consumption to associate to this product/category. In Spain, where we produce or delicious biltong, we tend to refer to the cecina (a Spanish jerky), but actually it has nothing to do. Jerky is to Biltong the same way a muffin is to a coulant chocolate. Similar raw materials, different process, therefore, different result. Besides the former is smoked beef, cured and salted while the biltong is veal marinated in Modena Balsamic Vinegar (of Rioja grapes), air dried and bathed on spices. At least ours. Pretty much different, dont you think so?
In relation to Jerky (american style dried beef),
- Biltong uses prime silverside cuts while Jerky usually uses meat from the cow´s neck.
- Biltong is air-dried (30-35ºC) naturally while Jerky is cooked in an oven at about 180ºC for 6hours, thus loosing all its nutritional properties as protein denaturalises above 80ºC.
- Jerky tends to add the smoke flavour via artificial flavourings and the taste with sauces such as Teriyaki or others. Biltong´s flavour comes naturally from the meat quality and the blend of selected spices and finally rounded by the soft taste of the Balsamic Vinegar.
- Jerky market leader sources its beef frozen for months (and most of Biltong producers as well) while we use only fresh veal from the Pyrenees on a km.0 (low carbon footprint) strategy.
- Jerky tends to be chewable while we cut fine thin shavings to suit the sophisticated palate.
But the most suprising part of the product comes on its versatility on How to Eat It:
The obvious option is to open the bag (hey, it’s a bag of premium quality properly sealed so you can´t open it any way!) and eat it as a snack. But what other options do we have? How can we make the most of our Kubdu veal slices? This is a living product that depending on what we do with it will drive your taste toward one side or another.
Here are a few tips:
- Try them after 1 hour in the refrigerator. Cooling in the refrigerator not only lengthens a little bit the product life by avoiding of drying, but also helps standardize the flavour and raise spices notes. Especially in the original variety. Specially useful to do in bags which are close to their best before date.
- Oxygenate. Like good red wines, it’s worth leaving it to oxygenate minutes or even hours or a few days. Slices enhance its characteristic biltong flavor, lowering the intensity of veal flavour, as it helps the product reaching its zenith of flavor. You can leave it in the fridge oxygenating, it´s so yummy! So do not be afraid to leave your bag opened for a while, the next day you may like it even more!
- Powder it. You can not imagine how good Kubdu Biltong tastes after mincing it. Biltong powder enhances its flavor and is ideal for toasts, mozzarella, pizza and salads. Add a few drops of olive oil and then you´ll have it all! Try it and you’ll be surprised.
- Don´t cook it. Biltong is about taste and nutrition, thanks to its natural condition unadulterated meat, so if you cook it or boil it it will lose its nourishing and yummy side. You can add it to dishes such as risottos, omelettes, pizzas, gazpacho … but ALWAYS at the end of the cooking process and preparation.
- Salads? Yes, please! If you are a salads-lovers its your lucky day as Kubdu Biltong is ideal to spice up your salads. Combine it with fresh products such as dairy products (cheese, mozzarella …), mushrooms or avocado, which provide texture and mild flavor. Do not put key nutrients such as red pepper or carrot as it will diminish the Biltong flavour.
If you do not feel like cooking and want to eat healthy, Kubdu Biltong veal slices are perfect as a snack or use them as protein intake in your salads and dishes.
Finally, as a dry product, we recommend always to match it with a good drink. Either:
· a beer to watch a game of football
· a glass of wine for an evening meal
· or a gin and tonic or combined if we are in party mode.
We kindly invite you to look in detail our wine pairings prepared by Ferran Centelles at our website.
Have you got more ideas? Enjoy and share them with us here or in our social networks.