What Is Biltong? A Complete Guide to The Original High-Protein Snack

Biltong has been quietly building a following in the UK for years, but most people who reach for a bag still aren't quite sure what makes it different from jerky, or why it's cured the way it is. Here's a straightforward, no-nonsense guide to what biltong actually is, how it's made, and why it's earned a place as one of the cleanest ways to get real protein on the go.

Where Biltong Comes From

Biltong originated in Southern Africa, where meat was traditionally air-dried and lightly cured with salt, vinegar, and spices as a way of preserving it long before refrigeration existed. The word itself comes from the Dutch "bil" (rump) and "tong" (strip), a nod to the cuts of meat and the shape they were dried in. Unlike jerky, which is typically marinated and then smoked or oven-dried at low heat, biltong is air-dried and often finished with a light vinegar cure, which gives it a softer texture and a distinct, tangy flavour.

How Biltong Is Made

The basic process hasn't changed much in centuries:

Cut — lean cuts of beef are sliced into strips along the grain.

Cured — the strips are coated in salt, vinegar, and spices (usually coriander and black pepper), which draws out moisture and helps preserve the meat.

Dry — the meat is hung in a temperature- and humidity-controlled environment to air-dry slowly, rather than being cooked or smoked.

Because it's air-dried rather than cooked, biltong tends to retain more of its natural texture and flavour than jerky, and it's typically higher in protein per gram since less liquid is used in the curing process.

Why Sodium Nitrite Shows Up on the Ingredients List

If you've checked the label on a pack of cured meat, you've probably seen sodium nitrite (E250) listed. It's worth understanding what it's actually doing there, because it's one of the most researched food additives in existence.

Nitrite has been used in meat curing since the 1920s for one main reason: it inhibits the growth of Clostridium botulinum, the bacteria responsible for botulism, which is a serious risk in any meat that's preserved without cooking or refrigeration.

In the EU and UK, sodium nitrite is tightly regulated. The European Food Safety Authority has set a strict acceptable daily intake and requires ongoing monitoring of nitrite levels in cured products, meaning manufacturers can only use the minimum amount necessary for food safety, not as much as they like. Reputable producers, including Roam, use nitrite strictly within these legal limits and pair it with proper drying conditions rather than relying on it as a shortcut.

In short: it's there to keep the product safe to eat without refrigeration, not to cut corners, and its use is closely controlled by food safety regulators.

Biltong & ROAM vs Jerky: The Key Differences