Indiana Biltong Original

African tradition, Indiana craft. Indiana Biltong Original is dried meat the South African way — air-dried in larger strips with a vinegar marinade and a coriander-led spice blend. The texture is firmer, the flavour deeper. A must-try for any jerky lover ready to broaden the palate.

Biltong is not jerky with a different name. It is cured with vinegar rather than smoked, so the flavour is tangier and more savoury, and it is air-dried in thicker pieces, so you get a dense, meaty chew instead of a thin strip. Coriander and black pepper are the signature: warm, faintly citrussy, unmistakable once you have tasted it.

How Indiana makes it

Beef is marinated in vinegar and spices, then air-dried slowly in whole strips. No smoking, no rushing — which is why the pieces hold together and pull apart in strands. Packed in a protective atmosphere and shelf-stable; once opened, finish it within a couple of days. The pale bloom that sometimes appears on the surface is a normal part of air-drying.

Who it is for

People who find jerky too sweet, anyone who likes a proper chew, and every rugby-watching household in Europe. Start here before you try the flavoured biltongs.