It’s a question that we get asked often as jerky and biltong are still relatively unknown.
Beef jerky is made using marinated beef silverside that is slowly cooked and smoked. Beef biltong is made from marinated silverside cuts of beef that have been hung up to dry in a drying room. Both jerky and biltong are then sliced, packed and sold as delicious and nutritious snacks. All our jerky is made in the Highlands of Scotland and our biltong in our unique drying room in Milton Keynes. We also manufacture chicken jerky from 100% British chicken breast and salmon jerky from Scottish farmed Atlantic Salmon.
Jerky originates from North America with early settlers observing indigenous people preparing and eating a type of smoked meat, which inspired them to develop the food we now know as jerky. Biltong is South African, where the indigenous people would dry their meat. The settlers from Europe took a lead from this and went on to develop biltong. The word ‘biltong’ comes from the Dutch words ‘bil’, meaning rump, and ‘tong’ meaning strip or tongue. It is less obvious where the word ‘jerky’ comes from, however, it is argued that it comes from the Quechua (an ancient language spoken in the Andes) word ch’arki which simply means ‘dried, salted meat’.
Both jerky and biltong are highly popular with athletes and anyone looking for post-workout snacks. This is because they are high in protein, low in fat and low in carbs.
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