Biltong

Biltong, Delicious  !   mouthwatering !  scrumptious !  This is only a few words that can describe the biltong made here at Delightful Foods.  Once people  have tried our biltong, they come back for more, and that is because we only use the quality graded meat and we do not compromise. People return to our butcheries in Pretoria because the know  that our biltong is the best !
Our speciality !  We have been in the meat industry for more than 24 years and have perfected the art of making boerewors, biltong and dried wors.
Only the best quality fresh meat comes from farms in the Limpopo and Freestate provinces, which is well-known for the quality meat that is produced there.  Animals grases freely on the grasslands. They are not fed any artificial feeds, growth hormones or any substance that can influence the meat in any way, just pure South African meat at its best.
The art of making biltong and dried wors is a purely South African tradition, more or less as part of South Africa as rugby,  which actually is synonym with biltong, Ask any South African what a rugby match is without delicious South African biltong !
 The making of biltong and dried wors originated a few centuries ago and is part of South Africa’s history and culture.  Farmers during the 18th century had no electricity, were living in remote areas of the country, and had to find a way to preserve meat as there were no cooling facilities. They preserved the meat by cutting it into smaller pieces,  rubbing it with salt and spices such as coriander, clove  and pepper,  and laying in vinegar  or brine to preserve it. Then it was hanged in an open dry space where it winddried for about 2 to 3 weeks, exactly as we here at Delightful foods still make it today, after nearly 300 years. Our biltong dries naturally, not using artificial methods such as drying tunnels. 
In the earlier times,  the ideal time to make biltong was during the winter months, because during summer there was a risk of the meat rotting,  but nowadays with our modern facilities and equipment, biltong can be made right through the year. 
Although the art of biltong making was perfected  and eaten mainly by the 18th century farmers, biltong and dried wors had become a delicatessen loved by all South Africans.
Beef is mainly used to make biltong, but  the meat of game such as springbok, kudu and impala are also used to make delicious biltong. 
Biltong is usually made from lean good quality beef.  Biltong can be made to suit everyone’s taste.  Some people prefer biltong  dry with no fat, others on the other hand prefer their biltong with a thin, even a thick layer of fat,  and some also prefer the meat to be a little wetter, which makes it a bit softer.   However, South African biltong is loved  and appreciated  by everyone.
Biltong is mainly enjoyed on its own as a snack,  and as was previously mentioned , a MUST with any rugby game, but can also be used in a variety of other dishes,    etc  pizza, omelettes, quiches and as a filling in pita breads and in pancakes.  It is a wonderful snack to fill up lunch boxes, providing enough protein which is so essential in the growth of young children.  Grated dry biltong makes a e e snacks that do not have to be given up if you want to loose weight.
Ask any South African what his or her favourite snack is, the answer will almost surely be :  BILTONG!!!!!!!

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