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CatalàVIDEORECIPE #1: WHITE RICE WITH ICING BILTONG
EASY, FAST AND TASTY
INGREDIENTS
Drying meat dates back to the Paleolithic…. Since mankind exists they hunted and meat had to be preserved by sundrying, salting, spicing, smking or curing.
But the is a moment in our history were dry meat lived its momentum: the colonialism. Mainly in African and America; when advancing inland they had to kill the cows and the remaining meat had to be preserved with the resources available. In this moment is when the 2 leading snacks worldwide were developped: Jerky in North America and Biltong in South Africa.
Jerky used to be smoked and salted while Biltong (word with dutch origin that means “bil”= strip of meat, “tong” = cow buttock) took advantage of its rich spice heritage due to being the main Port in the Spices Routes by sea, being marinated previously.
Jerky´s evolution along the last decades meant a loss of quality and naturalness since it has been driven towards industrial optimisation. Thus its being cooked in an oven for about 6hours at around 71ºC. The result is a very dry piece of meat tasteless and odourless since most of its proteins suffer from heat and get denaturalised. This the reason why some sugary sauces are added and flavourings or spices. Its a very popular product in the US, mainly among lorry drivers, and just as Biltong, it´s part of the national pride. Main leading brand worldwide is Jack Links that exports across the 5 continents.
Biltong it is part of the South African´s DNA and its produced with all different types of meat, being beef and game the most popular. First step is to marinade with vinegar and covered it with spices. Then its gently and slowly air-dried for over a week fully respecting its natural drying process, and then its sliced into fine shavings or served as sticks. All targets eat it all times: from kids to elderly, from men to women. You´ll rarely find a SouthAfrican travelling abroad without a few kilos in his suitcase. Biltong is not so worlwide spread as Jerky as it has been preserved inside the country for many years just until the century change when it started being produced by melancholic expats. In countries such as the UK, Biltong sales are 75% of the market and Jerky is 25% only. Both together overcome the 18 million pounds per year. Crazy isn´t it?
Similarities between Biltong and Jerky
- Both are a beef protein snack (it can be manufactured out of other animals such as turkey, pork, antilope or ostrich, just to name a few)
- Both have a high protein content and a low fat, calorie and carb content. Though curiously enough the market leader JACK LINKS has a lower protein profile and an excessive level of carbs (16g-25g every 100g) as consequence of the sugary sauces added, that jeopardises the nutritional profile.
- Natural source of iron, vitamins B and aminoacids.
- Convinience: usually sold in handy out-of-home bags easy to carry.
Differences between Biltong and Jerky
- Meat Origin: Jerky uses the cow´s neck – cheaper and more fibrous – while biltong is amde with silverside which is a lean prime part of the cow full of flavour and with a smooth texture.
- Drying process: Jerky as stated before is dried in an ovean at around 71ºC for 6h and usually had a final 10min heat shock of 135ºC according to production standards. Biltong air-dries gently and slowly at room temperature (30-35ºC) for about a week. Biltong´s production process ensures the protein quality thus ensuring High Biological Value Proteins (HBVP) while Jerky can´t because of overpassinf the 80ºC that denaturalises the proteins affecting both taste and smell (quinones), this is why the need to add sauces and spices at the end to boost the product tasting experience. Jerky tends to have added smoke flavouring.
- Flavour comes in Jerky our of sauces and flavourings added at the end of the drying process in order also to soften the meat while in Biltong flavour comes from its meat quality highlighted by spices and rounded or not by the vinegar.
- Concerning texture Jerky´s more fibrous and harder to chew, while biltong tends to be thick as well but much easier to chew due to its meat quality.
- Meat processing: Jerky slices meat in thin layer, places it in a tray inside an over and its marinated with sauces afterwards while Biltong cuts the meat in steak first and then they get marinated and spiced before air-drying them. Biltong process allows to elimiante the hemo group efficiently with its prior marination, the hemos group might promote cancer according to WHO 2015 reports.
- Shelf life: Jerky last for more than 12-18 months as its fully cooked and dried while Biltong is still a fresh product (if dried to tender or semi-tender) thus with a 3-6 months shelf-life.
Exclusive Properties of Kubdu Mediterranean Biltong & SaSaNa Biltong
- It is the only dry meat snack produced in Spain with Spanish Veal raised in the Pyrenees. Always check the meat origin at the rounded sanitaire number at the back. First 2 letters show the country of origin.
- It is the only one using real veal – though they might claim it in the ingredients list is a bad translation from beef tying to raised the perceived value. Almost all Biltong and Jerky use old milking cows with a strong taste and harder texture.
- It is a low carbon footprint product. Farms, slaughthouse and factory lay within miles thus it´s a proximity product. We use only fresh veal never frozen. Both Jerky and Biltong are commonly produced out of blocks of frozen old cows. Jack Links for example sources its US produced Jerky from beef from New Zealand!
- It is the only one that uses Balsamic Modena Vinegar GPI from grapes of La Rioja region (grape juice is taken to Moden to evolve into vinegar) giving it a unique & special aftertaste flavour.
- Its is the first and only Gourmet Biltong worldwide. Endorsed by its high quality raw materials and the Superior Taste ITQI 2015 award given by international chefs & sommeliers of 15 different schools.
- A mix betweent the Original Biltong essence thanks to its SouthAfrican genuine spices and the mediterranean local ingredients ending into a superb & unique Mediterranean Biltong.
- It´s the first Halal Biltong to be offered worldwide thus suitable for muslim people. The Halal process promotes as well the eliminating of the hemo group mentioned before.
- The absence of nitrites – as it marinated and free of any thermical, chemical or physical process – have raised the interest of nutritionists and experts up to the extend that the Catalan Oncology Institute via one of its spokeperson have categorised it as probably the best meat to eat in order to prevent any form of cancer.
At African Tastes we control the whole production chain from the farms up to the point of sale in order to keep our quality compromise in all its forms so you can enjoy it in a natural and healthy way.
Moreover we guarantee the best price/quality ratio. It means that we do not just choose the best meat for you and manufacture it gently and with all our love, but also work at very very low margins so you can buy it at a reasonable price. You might fins cheaper and more expensive offers but we can guarantee we offer the best product at the lowest price!
Hope all this info have been intersting enough. Please address any doubts to hallo@kubdu.com
After trade fairs, degustations and emails, we have gathered a few Frequently Asked Questions that come up after discovering our product. As we are a brand new category (gourmet proteic snack) a lot of doubts have raised, and we will try to answer them below. If you have questions that are not below, please send them to hallo@kubdu.com and we will incorporate them in a new post.
1. Isn’t it like Spanish “Cecina”(dry smoked beef)?
No, it only matches in the animal origin – which is cow/veal – but its taste and the properties are totally different, as the process is completely opposite. We like to say that Biltong is to ‘cecina’ as a croissant is to a muffin. Both are pastry with a flour origin but that´s it.
Cecina is a smoked salted cured beef leg; while Kubdu Biltong is not smoked, neither salted or cured but a marinated, spiced and air-dried veal steak. This makes it differ from aspect, colour, smell, taste and even in texture.
The confusion is normal, as it is the closest product we would have in the Spanish market. But we are talking about a brand new product, alongside a brand new category.
2. Does it need to be in the fridge?
No, it doesn’t. It is preserved at room temperature in a cold and dry place. Once opened keep it in the fridge. It takes up 10 to 14 days to dry because it keeps the moisture. At room temperature takes from 2 to 4 days. So once opened it preserves better in the fridge, although dry tastes also great!
In fact you can leave your pack open for a month and it will still be awesome, drier but awesome. As the days goes by it loses water until it is completely dry.
3. When does it expire?
It doesn’t. You can eat the product 9-10 months after and it will be in good conditions.
However after 5 months the aromas of spices can decrease and that is why mark it as best before date. We work always to deliver the freshest product possible so you can choose the tenderness.
The best before date is indicated by the manufacturer, ensuring that the product retains all its organoleptic properties in excellent conditions until the consumption date. Unlike the expiry date, which indicates when microbiologically the consumption of the product can be harmful.
4. Does it have preservatives or colourings?
Our product does’t have artifitial colourings, the colour comes from the own meat, spices and natural colourings such as caramel.
And it doesn’t have artificial preservatives; we just add potassium sorbate, which is an antifungal and prevents the appearance of mold during drying, when the product is still wet.
How is it preserved then? 99,9% is explained by (1) the controlled atmosphere: the presence of oxygen is residual and as there is no oxidation the product is not damaged. This is replaced by an inert gas, alimentary nitrogen. (2) three-layer bag: provides a seal which maintains the controlled atmosphere. (3) vinegar and salt: natural preservatives.
5. Does it have a lot of salt?
Salt is used as a preservative and flavoring. Salt is the essence in the drying process as it reduces the moisture from the meat. It must be said that spices allow us to reduce the amount of salt, and we will continue to reduce it in upcoming improvements.
6. Which type of allergens does it contain?
The Original and Boboti really none, but the spices might contain traces of gluten, milk, eggs and soy due to cross-contamination in the factory of origin. This means that in the factory where spices are packaged have a production line where they might use these allergens. The cleaning process and separation avoid cross-contaminations but are required to write it in ourpacks, because the remote possibility exists.
However the tests we have done until today have been always negative, and it shows the absence of these allergens.
It’s a suitable product for muslims as it’s Halal certified. The whole process and raw materials follows strictly the Halal norms.
7. How much Biltong is advisable to consume?
Reference Daily Intake recommended is 50g protein, so with a couple of Kubdu Biltong 40gr bags would cover the daily protein needs.
Also note that depending on the age, sex and physical activity, among other parameters, this amount will vary. IR is calculated as mean and minimum low, ie 2000 kcal for an adult, for example being a man is actually 3.000kcal 16 to 39 years. An athlete will be around the 4.000kcal at least.
Problems always comes by abuse or lack of consumption, so a moderate consumption of any food, is recommended.
8. Does this product make you fat?
Unlike existing current market snacks – which are made of carbohydrates and fats – this protein snack is low in calories and ‘barely has fat’. The explanation is simple: carbohydrates surplus intake is stored, the surplus fat become glycogen and is also stored in the adipose tissue along with three water molecules, but the protein is not stored. Therefore, we could say that by not stored, does not generate fat.
That little 3,5% of fat or 1,75% of existing sugar in the product might generate fat, but being that quantity it would hardly generate an excess that provoked storage, it would be consumed.
Also noteworthy is that as proteins can not be stored, metabolism degrades them to be expelled through urea, so excess meat consumption would generate excess aminos having oxidative power, and therefore detrimental.
9. WHO says that eating processed meat may increase the risk of colon cancer, should you not consume this product or any meat?
First we must consider that meat is an essential nutrient of the food pyramid as it provides us the essential amino acids for the composition and regeneration of our organs and tissues. Besides being natural source of iron and B vitamins in many cases.
Second we have to lower the alarmism of such notice, since its main impact is on the development of settler-rectal cancer. The possibility of developing a settler-rectal cancer is 5% in men and somewhat lower in women. The consumption of such meat would increase the risk by 18% according to studies, so the risk would increase from 5% to just under 6%. Mind this cancer is mostly genetic-hereditary.
The risk detected in processed meats (bacon, sausages, burgers mainly) focuses on 3 factors:
· Use of nitrites and nitrates: Nitrates are used in much of the processed meats (especially meats) as preservatives (eg sodium nitrite in turkey), And the organism can pass nitrites and react with amino groups to form carcinogenic compounds that damage DNA.
· Heme molecule: present in red meat, it is responsible for transporting iron. Studies in rats suggest that could affect the formation of carcinogenic nitroso compounds that would be originating cancer. However they are not validated theories. What it is demonstrated is that calcium helps reduce these potential effects.
· High temperature: frying, roasting or grilling can promote the formation of carcinogens by HCA and PAH, which is shown to cause cancer in animals.
Having said that:
· Kubdu Biltong uses no nitrites or nitrates.
· Kubdu Biltong does not use high temperatures. Only air-dried betwwen 30ºC and 35°C.
· The beef is red meat so it contains heme, as it’s logical, and it’s essential for the supply of iron that our body needs. Meat has much more benefits than negative effects so its clearly recommended.
Therefore, Kubdu Biltong is one of the best ways to eat premium meat and acquire essential nutrients provided by this high quality protein.
10. I see that it has monosodium glutamate, isn’t it bad?
Monosodium Glutamate is the most common enhancer in the food sector taste.
It is the sodium salt of glutamic acid, one of the most abundant non-essential amino acids in nature .
Also known as UMAMI (see news dec2015) and is very popular for being considered the 5th taste after sweet, sour, salty and sour.
It is used to balance, combine and highlight the character of other flavors.
There are some believes that think it should be an additive to avoid, however scientific evidence shows that there is nothing to worry about. Only could present a risk to exaggerated doses, as happens with many of the essential vitamins for the body.
The fact is that the FDA (Food and Drug Association US) today continues to say that adding MSG to food “is generally considered safe”.
So with science in our hand, we can safely consume it. Moreover it is becoming now very trendy and popular in top cuisine.
11. I see the bag is quite small, is it enough a bag of 40gr?
40g bag is the single-consumption format. It contains around 30 chips, enough for 2-3 salads or to satisfy the craving for food a person might have.
Keep in mind that protein is more satiating than carbohydrate or fat, so with only 1 bag of 40g you’ll be satiated.
12. It´s an expensive product.
It is not. If you run the numbers, you’ll see that 1 kg of high quality beef silverside costs around 16 €/kg approx. During the drying process it drops down to one-third of its original weight so only the value of beef would be 45 €/kg. We use only high quality raw material to make an exquisite unbeatable gourmet biltong !
1 bag of 40 gr equals a 100-105g veal steak approximately .
Compared with crisps it can seem expensive, but you have to put the real value on what you’re buying. The real cost of the potatoes in a 1,5€ bag is lower than 0,1€, as in a 40gr Kubdu Biltong bag (2,95€) the cost of the product (veal) is more than 7 times higher. Therefore we could state that price-value Kubdu Biltong is much better than the rest of the carbohydrated snacks in the market as you’re buying a high quality protein which is costly.
In short, it is relatively unexpensive compared to the current offer, not to mention the nutritional benefits.
13. How do the veals live?
One of the keys to our Biltong is the quality of the veal. That’s why we have chosenthe best farms at the bottom of the Pyrenees in the province of Girona and Barcelona, where veals follow strict guidelines and traceability: mainly grass-fed, Pinto breed, not hormoned or medicamented which results in excellent quality meat.
The only difference vs ecological meat is that to call it bio you need to pay lots of money in certifications and papers. We rather offer the same supreme quality but without paying for certification that could double the cost price.
14. Is it a Low Carbon Footprint product?
Yes, unlike other products that are supplied from a continent, produce it in different one and send it to sell to a third continent, we practice a policy of proximity and do everything within just 40 miles around
The slaughterhouse is located just 20 miles away from the farmhouse where we produce Kubdu Biltong. A farmhouse located in the middle of nature, in a village of just 600 inhabitants (Sant Feliu Sasserra), where the meat can acquire the nuances and energy required to be a unique and different product.
Being a natural and artisan process, it requires low use of energy.
This means less pollution and more environmentally friendly.
15. Do you follow any physical, chemical or thermical process?
No, the process is simple and natural: a fresh steak is marinated in Balsamic Modene vinegar and afterwards we cover it with spices that penetrates naturally into the meat. Its air-dried for a week, and then finely cut into slices, selected and packaged.
Therefore, it does not suffer any process that alters its properties or structure and makes it a natural product of high biological value protein.
16.Where can i buy it?
In selected shops and butchers, Kubdu Gourmet is the range of products for the top selected stores, which means from gourmet shops, to restaurants and transports.
You can see some of the outlets on our website in the section WHERE TO BUY.
Everyday more and more shops and countries are joining Kubdu Biltong, so if you want to know more precisely where can you find it in your city, write to us and we will find out.
Otherwise you can order it from our online shop.
17. How do I eat it?
It is an appetizer or snack so it is eaten as it is, slice by clice. It matches perfectly with a long drink, beer or wine due to its semi-dried and salty state. We recommend seeing the wine pairings chart prepared by Ferran Centelles – Sommelier of El Bulli at our website.
Kubdu Biltong is also a versatile ingredient in the kitchen, which can act as a flavoring ingredient in protein and salads, entrees, pasta, rice and creams. Imagination to power!
18. I see it very dry, is it normal?
We are used to cold meats, very moist meat products.
Mind that,
A steak has a water activity of 0.98,
A sausage has a water activity of 0.85,
A piece of Kubdu Biltong has a water activity environment 0.75
This explains why it is drier.
The feeling of dryness is also promoted by the absence of fat, which maintains product moisture.
Biltong could be more tender (0.8), semi-tender (0.75) or dry (0.7).
We elaborate semi-tender in 40g bags.
The whole piece allows you to have it as tender as you wish;
And if you like it dry you only need to leave the pack open for > 48h-72h and follow its natural drying process.
We could also make it with a bit of fat, which will give more flavor, less shelf-life and it would jeopardise its strong healthy side.
19. Who is it adressed to?
The target audience is pretty general. Anyone who likes a good snack, is a potential consumer of Kubdu Biltong. We highlight above all,
· Gourmands, meat lovers who like to enjoy good food
· Gastro-curious, those who seek innovative and tasty products, seeking new experiences in your palate.
· Health-seekers: the health conscious and looking for healthy products (low in calories, fat and carbohydrates) and natural.
· Athletes, everyone who does intense physical exercise (1h or more) and needs to regain muscle.
20. Is it suitable for my kids?
Yes, it is an ideal food for children from 4 to 16 years due to its high protein, low calorie, low fat and low in carbohydrates. And a perfect substitute for carbohydrates and fats (cookies, chocolate, bread, pastry, nuts …) that composes the current snack offer. Besides being ideal for after-school activities or lunch, it has a satiating effect.
Interestingly acceptance among children, is 99.99%. They Simply love it!
22. Will African Tastes launch more varieties?
Yes, Kubdu Biltong has only just begun. We have prepared more than 15 new products ready-to-be-launched and we have a pipeline beyond 60 new launches! Playing with the format, with spices, the type of animal and the presentation we will revolutionize the world of snacking with really tasty, healthy and natural snacks.
If you want to contribute with your ideas, do not hesitate to send us your suggestions and we will include them in our innovation process.
WHY SHOULD I JOIN KUBDU BILTONG?
Let us suggest you eight substantial reasons:
- Because it´s….made exclusively with PREMIUM VEAL raised at the Catalonian Pyrenees.
- Because it´s… a SUPERIOR QUALITY PRODUCT:
- Grass-fed veal, no hormones, no drugs.
- Full traceability from raw material to each single bag.
- We select only top silverside: fresh selected fat-free steaks.
- Proximity product: low carbon-footprint as we outsource our meat and produce within 40miles range.
- Our meat is always FRESH, never frozen.
- HALAL certified making it suitable for muslims.
- Hand-crafted, piece by piece, bag by bag.
- Grass-fed veal, no hormones, no drugs.
- Because it´s…the LATEST TREND in Snacking: New Protein Snack Category that follows the main food trend in Europe: Healthy, Natural & Tasty products. .
- Because it´s… PURE INNOVATION: the first worlwide GOURMET & MEDITERRANEAN Biltong. The FUSION of blending the Spanish Meat Culture with the SouthAfrican concept & spices marinated with the prime Mediterranean Modene Balsamic Vinegar.
- Because it´s… UNIQUE & ORIGINAL. We are creators and pioneers, we have thought and tested our product. No one does it our way, they will copy us in the near future because ours is the result of almost a year of research and improvement finding out the best product that suits the sophisticated European palate. We decided to break the rules of existing Biltong in order to adapt it to the 21st Century. Fighting upstream against less-convenient existing alternatives and making it possible for consumers to find it in shelves. That´s our aim: to be widespread.
Moreover, as creators, we are commited to innovation thus our innovation pipeline is full of more than 25 fort-coming launches (completely no-existing products) that we aim to launch within the next 3 years.
- Because it´s…a VERY HEALTHY product made of::
- Pure high-biological-value protein (52%). Contains 19 out of the 21 aminoacids.
- Low in carbs (<3%)
- Low in fat (<4%)
- Low in calories (100kcal per 40gr portion)
- Natural source of Iron & Vitamins B.
- Because it´s… indicated for everyone:
- Gourmands: looking to pamper themselves with something new, tasty and different. Ideal to join a cold beer or a glass of wine.
- Health-seekers: those following a balanced-diet and concerned about what they eat, away from fat & carb excesses.
- Diets: ideal for any type of diet, most specially protein-based diets.
- Kids from 3 to 14 yo: they love it! And so does their mothers as its a very healthy alternative.
- Sports people: ideal for muscular recovery after sport due to its high quality protein content.
- Tourists: they love it! Specially contries such as the US, UK or areas like the northern Europe, Middle East or China.
- Because it… has been Internationally Awarded and Appraised.
- SUPERIOR TASTE 2015 award by the prestigious ITQI (International Taste& Quality Institute) composed by more than 15 international schools of chefs & sommeliers.
- Qualified as the most wine-friendly snack and fostered by the reknown sommelier Ferran Centelles, former sommelier at El Bulli for 10years and qualified as the best national sommelier 2006 and 2011 .
- Highly valued by the national and internarional press thus present in many magazines, newspapers and food-related press. Published in FOUR magazine (the best world food magazine) and local media such as ElPais, LaVanguardia or SantCugatTV.
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.
Bon appétite!
Besides being an incredibly good product, Biltong is a snack that stands out for being light and very healthy.
But how many times have we heard this claim/adjective in ads? It seems that everything nowadays is healthy. At least that´s what manufacturers say.
Let´s take some practical example, foie gras La Piara – a Spanish leading brand. The main benefit they sell is “rich in iron.” Of course, the liver is rich in iron, but do we need to eat a product that is pure fat to incorporate iron in the diet? The answer is no. Lentils or biltong it contain a high intake naturally. The La Piara products try to give the impression of a healthy product due to iron avoiding the speak about what they really is: fat.
Or Kellogg cereals that provide fiber and B vitamins main benefit. It seems a light and healthy product but are actually refined carbohydrates (mostly) with a high-calorie content, since the ration recommended are 30g and we all know that nobody takes only a handful of cereal flours in a bowl in the morning. Again, is it necessary to take as many calories to add B vitamins in the diet? No. There are many products, such as biltong who have it naturally.
As we have seen, communication / advertising can be misleading, if not tendentious. They highlight what they want to show and hide what they dont want you to see. That lacks of honesty to the consumer and so brands needs to be more transparent.
So this section of the blog is dedicated entirely to share ALL relevant nutritional information both speaking evil as good.
- NUTRITIONAL COMPOSITION
KuBdu Biltong is mostly pure proteins of high biological value.
The big problem of obesity today is the excess consumption of both fat and no refined sugars.
All marketed snacks are made >90% of carbohydrates and fats. No protein options. Until the arrival of Biltong (dried beef shavings), which are necessary for a balanced diet and proper functioning of the body.
The first thing is to talk about the composition.
In the table below you can observe the average composition of Biltong. As you can see, it stans out for its low caloric value, being pure protein (19 of the 21 essential amino acids) and naturally contain various minerals such as iron and vitamins, especially group B:
Source: USDA National Nutrient Database for Standard Reference, Release 19 (2006) NDB No: 2302
This is the most comprehensive nutritional analytics giving you an accurate idea of the nutritional profile of Biltong.
As you can see this is not just a tasty and nutritious snack (free of mechanical/chemical/termical processes) but we are speaking of pure protein: more than 55% pure, raw and natural animal protein that the human body is designed to metabolize with proteases. Mind the virtual absence of carbohydrates and the high content of most of the amino acids (components of proteins) that would not have survived the typical cooking like in Jerky.
There is no product that looks like (or known) it regarding its nutritional profile. We speak of essential amino acids, minerals, vitamins and lipids that can only be obtained by eating meat or fish cooked not buy cans or processed supplements.
However Kubdu Biltong is the only one made with top quality silverside of beef from the Pyrenees. Calves are virtually ecological as they are both grass-fed and eat natural cereals, no use of antibiotics neither hormones, so the quality of the meat is clearly outstanding. Our meat lacks the official BIO certificate just because paying for it would increase the raw material by 50%-100% and so the end retail price would be much hiogher. We prefer to have a product with the same features but without having to pay so much more as we care for your pocket as well.
These features makes our meat so premium that the nutritional profile is even better: more protein and less fat!
- Calories: 253kcal/100gr
- Proteins 56-57%
- Humidity (water content): 27%
- Fat: 3,5% (from which saturated 1.7%)
- Carbohidratos: 1.6-3.5% (from which sugars 1.6%)
- Sodium: 1,5%
- Ashes at 550ºC (minerals): 7-8%
Source: analisys Alitest feb2015
The fact of using male calf provides us with more protein and less fat than the original/traditional South African Biltong, plus get a unique texture and flavor.
We have a (small) percentage of carbohydrates since we use some Balsamic Modena Vinegar from red grapes from La Rioja region in maceration for a round and unique flavor. We are unique in the world to do so.
If you have a pack in your hands you will surely see some worse data than the one we have just provided, the reason is simple. We had to print the packs before our final production and therefore we had to use some preliminary data from a production made with female calves (more fat).
In the near future we will be copied by other companies, we know that because this product is soooo good. Therefore you will be offered a similar product of lower quality to be competitive price, but they will never succeed in producing a product as premium as ours as we gather and hold the expertise and knowledge of someone who carries Biltong in his blood. And my personal commitment is to always produce the highest quality, authentic. From the very first moment we have innovated and made something unique and exclusive worldwide that is attracting the interest of many others. We are the pioneers, the brave ones and the ones steering this new category, and all that will be materialized into new and exciting products.
2. WHO REPORT: LINKING THE RED PROCESSED MEAT WITH COLON CANCER
In October 2015, a report written by the WHO linked consumption of red meat processed with the possible development of colon cancer. Thus listing red meat in the same list as tobacco or herbicides.
About that we wanted to state the following:
· Too many different products are grouped under the name of red meat, while there´s huge differences among them in terms of composition, process and metabolic response.
· Kubdu Biltong is a product that is almost non-processed as its a natural maceration and drying threfore neither its structure is altered or subjected to any physical, thermal or chemical artificial process.
· The main binding to colon cancer is the use of nitrites and nitrates as additives, Kubdu Biltong does not use or nitrates or nitrates. As I have explained previously it´s meat, vinegar, spices and additives (mainly include potassium sorbate is an antifungal, and monosodium glutamate as flavor enhancer). Furthermore colon cancer has a high inherited genetic component so the direct implication of this and the diet which triggers the process of cell replication is unknown.
· Meat is one of the pillars of a balanced diet and should be consumed regularly because it brings many benefitial metabolits for the body. However, like all foods should not be abused because everything in excess is bad.
3. THE INGREDIENTS LIST
Biltong is a product that is made with three basic ingredients:
1. premium fresh meat (never frozen) directly from the slaughterhouse.
2. spices
3. vinegar (in our case we use Balsamic Vinegar of Modena)
Spices contain a base of sea salt, black pepper, brown sugar and also herbs such as coriander, paprika or chili that give a special flavor.
The spices are irradiated to ensure their safety. It is a sterilization method that is applied in all the spices on the market.
They also contain additives. The word additive has been demonized much and has been linked directly to bad things and “E” s. The truth is that an additive is no more than a natural or artificial substance added to provide texture (ie.emulsifier), flavor (ie. Flavoring), nutrition (ie. Mineral) or preservation (ie. Preservatives) mainly . All this can be natural or artificial.
What additives containing Kubdu Biltong Original?
· Preservatives: the main one is vinegar (a natural preservative). The preservation is supported by protective atmosphere (lack of oxygen prevents rust and microorganisms reproduction) and the natural effect of salt. It contains no added preservatives!
Potassium sorbate used to avoid the appearance of mold on fresh meat and ensure that microorganisms do not grow during the drying process.
· Natural coloring: caramel
· Flavour enhancer: sodium inosinate and monosodium glutamate. The latter is not very popular in Anglo-Saxon countries, although widely used throughout the food industry. Therefore we are working on replacing it soon by one completely harmless.
· Stabilizer: silicon dioxide and ribonucleotides. Spices served to not agglomerate and stabilize the spice mixture.
· Natural antioxidant: citric acid. It serves to prevent the product / spices rancidity.
What additives containing Kubdu Biltong Spicy?
· Preservatives: the main one is vinegar (a natural preservative). The preservation is supported by protective atmosphere (lack of oxygen prevents rust and microorganisms reproduction) and the natural effect of salt. It contains no added preservatives! Sodium diacetate serves for protecting the spices.
Potassium sorbate used to avoid the appearance of mold on fresh meat and ensure that microorganisms do not grow during the drying process.
· Stabilizers.
· Natural antioxidant: citric acid. It serves to prevent the product / spices rancidity. The bell is easy to rancidity and that is why it has natural antioxidants such as alpha-tocopherol, BHA and BHT are artificial preservatives which are looking to replace soon by other natural.
All additives meet the applicable European directives and are commonly used in the food industry. They are used in very small quantities to assure stability and homogeneity of the product.
We try to work always with natural additives, and those who are artificial are being replaced to ensure 100% satisfaction of our consumers, remaining true to our values.
4. THE NUTRITIONAL TRAFFIC LIGHT
Our nutritional traffic light is privileged.
How does it work? It compares the composition with the recommended daily allowance (RDA) or Recommended Intake (IR) which is 2.000kcal for a woman (and 2.500kcal for a man. An athlete would consume about 4.000kcal)
The colour of the traffic light indicates (by a green, orange or red light) the percentage contained in each serving (40g in this case our single consumption bag) considering the IR.
Between 0-7% of the IR will be green, orange will be between 7-25% and over 25% will be red.
In our case, what it shows is that our product is LOW IN CALORIES, LOW IN CARBS and LOW IN FAT content.
Like any salty snack, our salt content is moderate (orange). We are working on reducing salt without prejudice of the flavour to apply it shortly.
5. ALLERGENS
Kubdu Biltong Original is a product that does not contain allergens, as it is made of meat, spices and vinegar.
Kubdu Biltong Spicy contains two allergens: Celery and mustard.
This product should be labeled gluten-free, lactose-free, eggs-free and soy-free. However we are obliged by law to put that it may contain traces of all of them. The reason is because the company that packages the spices in SouthAfrica, has a line in the factory where they pack spices blends containing these allergens. Hygienic and productive measures to prevent cross-contamination have been strictly implemented, but legally it is not enough to say that do not contain these allergens.
We performed random testing of gluten and lactose in our Biltong and all results have been negative so far.
Additionally, our product is HALAL certified by HALAL FOOD QUALITY INSTITUTE. This involves the slaughter and that the product contains no trace of pork.
I hope this information has been interesting enough and thorough.
If you have any questions, write a comment or hallo@kubdu.com
INGREDIENTS
40g of Kubdu Biltong slices
1 Kale leaf
1 fresh reddish tomato
1 avocado
2-3 black garlic cloves
2-3 mushrooms
Salad dressing
2-3 basil leaves (optional)
a pinch of Maldon salt
Croutons of toasted bread or roasted corn (opcional)
INSTRUCTIONS
Prepare your own salad dressing (italian style) or buy it.
Chop all vegetables (tomatoes, mushrooms, kale) and avocado. Add the Kubdu veal slices and top it with the salad dressing. Finally mix it all well.
This jungle of flavours mix really well, find the outstanding black garlic, the texture of the delicious Kubdu biltong and the softness in the palate of the avocado boosting the previous two. Lowcal dish, plus very healthy and nourishing.
Its recommended to leave it in the fridge for 30min before serving to add a cold touch. Add toasted bread croutons or roasted corn or dry fried onion for variants. Kale can be fried previosly to add more taste if wanted.
INGREDIENTS
20gr of either Original or Spicy Kubdu Biltong
5-8 spinach leaves
2 bread loaves
Homemade mayonnaise
1/2 organic raft tomato
INSTRUCTIONS
This popular sandwich was made with Bacon-Lettuce-Tomato and named BLT. We have innovated to get a healthier and tastier one. We change bacon for Kubdu Biltong, lettuce for spinach and we put delicious homemade mayo. Thus we name it BST (Biltong-Spinach-Tomato). Simply the BEST! 
We toast the bread as we like it to be and then spread the homemade mayo all over both loaves of bread.
We do recommend making your own mayo with the following ingredients: eggs, olive oil, lemon, salt and a piece of garlic.
Slice the tomato and put it on the bred; then add the spinach leaves and finish it with some Kubdu biltong slices on top.
Place the upper toast and there you have a delicious sandwich with natural ingredients, low in fat and very tasty! Enjoy it!
INGREDIENTS
30gr of Kubdu Biltong Original
2 free range eggs
1/2 red onion
1 tablespoon of extra virgin olive oil
15gr emmental cheese (optional)
2 sliced mushrooms (optional)
INSTRUCTIONS
Wisk the eggs in a bowl. Add the Kudu biltong slices and keep beating so it mixes well.
Place the chopped onion on a fryingpan with hot olive oil.
Put the bowl content into the frying pan and let it cook for 30-60 seconds.
Meanwhile use a spatula to ensure the tips dont get sticked and afterwards fold the omelette to get the inner part juice and tender. Before closing you can add any extra ingredient you wish.
Cook slightly in both sides and serve in a plate. Ready to be eaten.
