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Biltong, a nutritional phenomenon

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.





plto nutricional

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.



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.



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 “Es. 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.





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.


semaforo nutricional-01

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.




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



ensalada pretoria-01-01

Pretoria Salad


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)


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.

BST Sandwich (Biltong·Spinach·Tomato)


20gr of either Original or Spicy Kubdu Biltong
5-8 spinach leaves
2 bread loaves
Homemade mayonnaise
1/2  organic raft tomato


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!

Nachos with Guacamole & Spicy Biltong


50-60 g of Kudu Biltong Spicy (for 2 people)
1 portion of guacamole
2-3  jalapenos
100 g nachos
50 g cheddar cheese


Place the nachos in a plate.
Chop the jalapenos and spread them on top of the nachos.
Spread Kudu Spicy Biltong on top, and do the same with the guacamole.
Finally cover it with cream cheese or if you are using packed cheddar, then melt it by putting it 60-90 secs in the microwave.
That´s it! Ready to eat.
Tip: to make it creamier and tastier use a different blend of cheeses. Add tomato sauce if you want a bit more juiciness.

Special Biltong Pizzetta


40 g of Kubdu Biltong
1-2 chopped mushrooms
2 tsp of home-made tomato sauce
1 roasted pepper
1 egg
1 tsp of extra olive oil
50 g of mozzarella cheese (optional)
clove of garlic (optional)
1/2 onion


Remove the pizzetta package or do it yourself.
Chop the mushroom, the roasted pepper and the onion (and the garlic if wanting looking for a more intense flavour).
Spread the tomato sauce on the surface of the pizzetta.
Place the mushroom cuts, the pepper and the onion homogeneously, plus the Kubdu biltong slices. Put some olive oil on top and leave it 5minutes in the oven at 180-220ºC.
Remove the pizzeta and cover it with mozarrella cheese (to make it creamier) and break the egg right in the middle. Leave it in the oven for another 2-3 minutes just until the cheese has melted.
Tip: play with different ingredients and its textures: aubergine, avocado and baby marrow are great alternatives. 

Blinis of Guacamole with Biltong


This a dish that your guests will love!
Para el guacamole:
2 avocados
1 red onion, finely chopped
1 tomato, finely chopped
1 clove of garlic, minced
juice of 1 lime
Salt and pepper to season
For the blinis (makes about 12)
150 g plain flour
3 tsp baking powder
180 ml milk
1 egg
50 g unsalted butter, melted
Pinch of salt
100gr of Kubdu Biltong


Mix together all the dry ingredients. Gradually whisk in the combined milk and egg and half the butter. Put the mixture in the fridge for about half an hour.
Mash the avocados in a bowl and stir in the onion, tomato, garlic and lime juice. Season with salt and pepper and chill in the fridge for about an hour.
Heat a large frying pan over a medium-hot heat. Brush the pan with some butter. Drop 2 tsps of blini mix into the pan and cook for about 30 seconds until the blini is lightly browned underneath and bubbles appear on the surface. Turn over and cook for about another 30 secs or until it’s cooked. Repeat with the butter and blini mix until it’s finished.
Tip: Warm up the biltong in the oven for about 5 minutes at 120ºC before mounting the blinis, that will enhance its flavour! 

Biltong & Cheese Quiche


Pastry Ingredients:
150 g cake flour (300 ml)
2 ml salt
5 ml mustard powder
120 g butter
50 ml ice water
Filling Ingredients:
2 leeks sliced
15 ml butter
15 ml cooking oil
30 ml chopped fennel leaves or parsley
120 g grated or powdered Kubdu biltong
4 eggs, beaten
250 ml cream
125 ml sour cream
100 g grated Cheddar cheese (250 ml)
5 mustard powder
15 ml lemon juice
5 ml grated lemon rind
freshly ground black pepper to taste


To make the pastry:
Sift together the flour, salt and mustard. Slice butter into small cubes, add to flour and rub in lightly with fingertips. Gradually add water mixing it to soft dough, turn out onto a pastry board and shape into a smooth ball. Place the dough in a plastic bag or cling wrap and refrigerate for at least 30 minutes. Roll out on a floured pastry board and line a 230-mm diameter quiche dish. Refrigerate for a further 30 minutes, then bake blind in an oven at 200ºC for 10 – 15 minutes and leave to cool before adding the filling.
To make the filling:
Sauté the leeks in heated butter and cooking oil until transparent. Scatter leeks on the base of the pastry case. Mix remaining ingredients and pour into pastry case. Bake at 160ºC for 35-45 minutes until set.

Biltong Stew


1 tbsp olive oil
300 g Kubdu biltong
1 onion, chopped
2 fresh tomatoes, chopped
ginger/garlic paste
2 tbsp tomato puree
2 tbsp peanut butter
cayenne pepper
100 ml boiling water (use stock if biltong is unsalted)


Heat the oil in a non stick frying pan or saucepan and fry the onions and garlic.
Add the biltong and fry for one minute then add the tomato puree. Stir and cook for a minute, then follow with the peanut butter.
After one minute, add the chopped tomatoes and allow it to break down and cook. Within five minutes, it will have cooked down and thickened so add the boiling water, a little at a time: you may not need it all. This stew is meant to be nice and thick. Serve with a side dish of vegetables and sadza or rice.

Cheese and Biltong Puffs


Puff pastry squares approximately 10cm x 10cm
100 g Kubdu Biltong
50 g grated cheese
1 pinch of chopped chilies
3 streaks of bacon


Mix the biltong, chili, bacon and grated cheese.
Brush the pastry with an egg wash.
Place the blend right in the center of the pastry.
Fold the pastry over and pinch the ends.
Bake in the oven at 200C for 10 minutes.
Serve with peri-peri mayonnaise (125gr mayonnaise mixed with 100gr of peri peri sauce)

Cesar Biltong Salad


150 g sliced wet Kudu biltong
50 g cos lettuce
50 g of Parmesan shavings
2 anchovies drained and soaked
Worcester sauce
egg yolks
olive oil
lemon juice
Freddy Hirsch vinegar
Parmesan shavings


Make dressing by mixing egg yolks, Worcester sauce, garlic, lemon juice and anchovies and blend.
Slowly add oil until mixture thickens then add Parmesan and adjust seasoning.
Mix all ingredients together except for croutons and Parmesan shavings.
Garnish with croutons and shavings and serve in a bowl.