If you’ve ever been to South Africa, or, indeed, ever met a South African, you’ll know that they LOVE biltong. It’s a bit of a national obsession, and though it’s taken a while, Britain is starting to understand why. Biltong is often likened to beef jerky, which is it’s nearest approximate equivalent. The two are similar, yes, though biltong tends to be cut more thickly and is distinctively flavoured by the salt and spices it’s cured with.

Like all dried meat, biltong was a product of necessity. Before refrigeration, salting and drying was the best way to preserve meat. It was sheer good luck that this process created a palatable delicacy. The story goes that Dutch settlers took dried meat with them as they trekked from the Cape peninsula to discover new lands. This meat was an excellent source of protein and, as the curing process preserved vitamins and minerals, too, it made a good all-round staple to keep the settlers nourished.

These days, biltong is a treat rather than a staple. It’s most commonly eaten as a snack and is a great choice for lunchboxes as it fills you up and leaves you feeling satisfied. In contrast to many other snack foods, it isn’t fried and fatty, isn’t packed with sugar and is free from artificial flavours and colours. So it makes an excellent alternative to protein bars when you’re in need of an energy boost.

With a well-established and successful organic dairy, we started Coombe Farm Organic in 2015 hoping to make the most of the bi-products from the existing farming enterprise. We work really closely with Ryan, the Farm Manager and are incredibly proud of our award-winning Beef and Lamb. Now, also working with several other Soil Association certified farmers, we’re on a mission to bring you ethically raised, humanely slaughtered, skillfully butchered and flavoursome meat of exceptional quality - all year around.

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Certified organic for almost 20 years