Our smoke biltong meat is source from the fertile slopes of Australian grazing lands and we trim it of most of its excess fat, we take a selection of spices and rub them in and marinate for at least 48 hours infusing the taste to keep with a plan of South Africa where it originated from.

Whilst drying it is being smoked at the same time for a few days, we slice it thinly for a full smoke taste, so you can enjoy a full flavoured experience.