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biltong vs jerky-01

Biltong vs Jerky

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.jerjy yak

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.


DE beef biltong HuntersUK beef biltong BunduUK beef biltong Cruga

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

partes vaca

  1. 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. product features full
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

KUBDU GOURMET WHITE  Trio de packs-01logo sasana biltong XS CMYKgama sasana - virutas de ternera

Hope all this info have been intersting enough. Please address any doubts to

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!

Biltong on top of organic apricot ham and crunchy Papadum


Serves 2 people. Preparation 3-5 minutes. Difficulty: Easy.
1 bag of 40gr of Kubdu Biltong Original or Spicy
1 jar of apricot ham (variety Paraguayo)
2-3 wafers of Papadum (lentils&rice flour)
Modene balsamic cream
Extra virgin olive oil


Get some olive oil on a frying pan. Once its hot enough place the Papadum wafer for 3-5 seconds. Remove it and dry it with paper cloth to absorve the remaining oil. Repeat the process with the other wafers.
Crack the Papadum in small bite-size units.
Spread a small quanitity of ham on top of the Papadum and top it with a veal slice of Kubdu Biltong which will give some texture and protein boost. Ready to serve, ready to eat!
Enjoy this easy and tasty snack that plays with the sweet-salty contrast. A guaranteed success!
Tip: For a unique experience we recommend Organic Ham such as Les Filos ( and try their 8 varieties. To promote contrast, place a drop of balsamic vinegar cream on top of the biltong slice.

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. 

Gazpacho with Biltong


40-50 g of Kubdu Biltong Spicy
6 tomato (very red)
1/2 small cucumber
1 small green pepper
1 garlic clove
2 slices of bread
3 tsp of extra olive oil
1 tsp of vinegar


Cut the bread crust and slice it in squares. Let them dry and harden while you cook the rest.
Clean the tomatoes, remove any remaining stems with a knife, cut them and add them to the blender.
Cut the cucumber, the garlic clove and the pepper. Once they are finely chopped add them into the blender with the other ingredients.
Put 1/2 l water approximately according to the consistency you would like to obtain; then the oil and the vinegar. Finally add most of the biltong. Add salt and pepper and blend it in the machine. Once you get an homogeneous blend, disconnect the blender.
Put it in the fridge for at least an hour so it cools down properly.
Before serving chop some biltong and add it as topping as well as the bread.

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.