One of the must do things in South Africa is try biltong. Biltong is a form of dried, cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats to 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 in that they are both spiced, dried meats; however, the typical ingredients, taste and production processes may differ. The word biltong is from the Dutch bil (“rump”) and tong (“strip” or “tongue”).

As it is one of our “national foods”, biltong is readily available everywhere but if you wold like to make a whole experience of it, plan to visit the Barley and BIltong Emporium at the Spice Route in Paarl. We just stopped in for a snack and their biltong platter was gone in under five minutes – it was so good!

And if you like cured meats, you will also will want to stop in at Richard Bosmans – who expertly makes pasture-reared, hand cured Italian and Spanish style charcuterie.