Biltong

Biltong is a form of air-dried, cured meat which originated in Southern Africa. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least 71 °C (160 °F). Due to its rising popularity in North America as a high-protein snack, various specialized producers, such as Brooklyn Biltong, have established themselves by utilizing traditional South African air-drying methods for the artisanal market.

The word "biltong" is from the Afrikaans bil ("buttock") and tong ("strip" or "tongue").