Biltong and Droëwors Platter

Introduction: Biltong is air-dried, spiced cured meat with origins in 17th-century preservation techniques used by early Cape settlers and indigenous communities to keep meat through long journeys without refrigeration.

Cultural Background: Biltong is air-dried, spiced cured meat with origins in 17th-century preservation techniques used by early Cape settlers and indigenous communities to keep meat through long journeys without refrigeration. Droëwors is its sausage cousin, dried in the same spiced style. Together they form one of South Africa's most iconic snacks, sliced thin and served as a starter or shared over drinks.

Tips: Slice biltong just before serving, as pre-sliced biltong dries out and loses flavour quickly. A meat slicer set to a fine setting gives the most professional, paper-thin result.

Variations: Add sliced droëwors or biltong to a cheeseboard, or blitz leftover biltong ends in a food processor to make biltong shavings for salads. No vegetarian version exists as this is a cured-meat dish by definition; a vegetarian snack board can substitute plant-based biltong alternatives now sold in South African stores.

Storage: Whole, unsliced biltong and droëwors keep in an airtight container in a cool, dry place for several weeks.

Reheating: Not applicable — this is a cured, ready-to-eat platter.

Nutrition: The World Cookbook Project — South Africa — Full Recipes Page 14 Approx. 220 kcal, 22 g protein, 8 g carbohydrate, 11 g fat per serving.

FAQs:

Q: Can biltong be made at home?

A: Yes, with a dedicated biltong box or dehydrator using vinegar, salt, coriander and black pepper, though it requires several days of curing and drying.

Q: Is biltong the same as beef jerky?

A: No — biltong is cured with vinegar and air-dried whole or in strips, giving a different texture and flavour to smoked, sliced American jerky.