Biltong is a South African dried-meat snack traditionally made from seasoned strips of beef or game.
The meat is cured with salt and vinegar, seasoned with spices such as coriander and pepper, and then air-dried. Traditional biltong is cut into thick strips or larger pieces, although modern products also sell it in thin slices or bite-sized portions.
Biltong developed in southern Africa, where drying and curing helped preserve meat before refrigeration. Dutch settlers and local food traditions both influenced its development. Beef is now the most common meat, but versions made from venison, ostrich, and other game are also available.
Biltong differs from American-style jerky, which is generally sliced thinly and dried with heat or smoke. Biltong is usually thicker and relies more heavily on vinegar curing and air-drying. Droëwors is another South African dried snack, but it is made from sausage rather than meat strips.