Biltong
Most Southern Africans (South Africans, Namibians, Zimbabwians) are crazy about biltong, but what is this delicacy? The word "Biltong"is derived from the Dutch words "Bil" (buttock or rump) and "Tong" or strip. So it is basically just a strip of meat, but no South African would agree with that!
Short Historical Background
For centuries, humans have tried to preserve meat and fish, using various methods, like salting, smoking, drying, or pickling cooked foods. For example, on long sea voyages centuries ago, sailors pickled meat in large wooden caskets and ate this during the months they were at sea.
Biltong as we know this delicacy today is a rich inheritance from pioneering South African housewives who learned how to marinate meat to prevent it going off. They would use a mixture of salt, saltpetre, brown sugar, vinegar, and herbs and spices, such as ginger, cloves, pimento, thyme, rosemary, or peppercorns. The settleers also sun-dried meat during their trek northward from the Cape (and from British rule) to the northern provinces. Out of these practices, the method of making biltong developed. A thick flank of a buck (deer) or beef carcase was cut neatly, along the grain of the muscles and tendons, into strips that were then rubbed with salt, dried spices and saltpetre, and sprinkled with vinegar. After a couple of days they hung the meat up to become wind-dry. It could take up to a month to become properly dry, so generally biltong was made in the drier parts of the country where the trek farmers lived.
Various brine recipes and marinades have been created and handed down for generations, but the basic spicing is a blend of vinegar, salt, sugar, coriander and other spices. These were abundant in the Cape Colony at that time, as the French Huguenots produced wine and vinegar from their grapes and the colony was the halfway stop for seafarers sailing the spice routes of the East. Although biltong looks a bit like typical North American "jerky," the drying and spice mixture (vinegar, salt, sugar, coriander) used to prepare and coat the raw meat is quite different, as traditionally jerky is dried without vinegar. In addition, jerky is usually in very thin strips.
Biltong Today
In almost every shopping mall in South Africa you will find a shop or stall selling various kinds of biltong, some pre-packaged, but many in big strips (called 'stokkies') that you buy by the kilo. Most butchers also sell biltong and even supermarkets have packaged biltong alongside the chips and pretzels. People love to buy a big strip and cut off small pieces with a pocket knife, to chew and savor. For many southern Africans, watching a sports game is not complete without some biltong or dried sausage (droë wors) and a few beers!
At weekend markets and food festivals you will typically find biltong, as well as the usual cheeses, wines, breads, spreads, fruits and vegetables. The last time we were in South Africa, we even found biltong on a stick at the local Sunday market—thin slices of biltong threaded on a wooden skewer, alternating with chunks of Swiss cheese. Delicious! South Africa even has a Biltong Festival (see below).We can also find interesting recipes using biltong, such as diced biltong in Biltong Stew or Biltong Soup, and Biltong Scones and Muffins.
More types of biltong, many with different spice combos, are now available and sales have increased in South Africa—with an annual income estimated at 200 million SA Rand.
The popularity of biltong has spread far beyond southern Africa. South African communities abroad are always trying to find some biltong, especially in the United States, Europe, Australia, and New Zealand. This demand has created many new independent businesses that advertise their products as "traditionally South African" and that sell "biltong gift baskets" and various types of biltong made from different meats besides beef, such as ostrich, kudu, springbok, or gemsbok.
Many ex-pats also make their own biltong and you can find many recipes for making it, such as this one:
http://www.markblumberg.com/biltong.html
The Nutritional Value of Biltong
Biltong is a very sophisticated snack that's good any time of the day. As well as being tasty, it has extremely low fat and carbohydrte content and a high nutritiounal value (39 g protein/100grams, plus a number of minerals and vitamis), and is easy to store and to carry around,
BILTONG FESTIVAL
At the foot of the beautiful Boschberg Mountains in the eastern Cape lies the tranquil little town of Somerset East, well known for its natural beauty and great fishing spots. Every year, since 1991, the peaceful surrounds of this town become the backdrop for the Castle Lager Biltong Festival(Castle is a famous beer in South Africa).
Last year (2011) saw the staging of the 20th annual Castle Lager East Cape Biltong Festival, showing that this festival continues to be popular—and biltong too, of course!
The Swaershoek Farmer's Union and the local Chamber of Commerce initiated the festival: the mastermind behind the scheme was a farmer from Bedford, Willem de Klerk. They formed a committee to coordinate the whole festival. Nature conservation and tourism groups, sponsors, and officials from the Municipality helped to organize it and for 20 years the Blue Crane Route Municipality has hosted this amazing event that attracts many people from way beyond Somerset East.
Festival goers for the next festival in 2012 (July 13-14) should book accommodations early, as the festival grows in popularity every year. With more than 300 stalls, more biltong than you could ever imagine, around 20 well-known South African artists performing, and an expected crowd of more than 20,000, you can see what a success this festival has become.
The last festival took place July 16-17, 2011. The ticket price of R50 for adults and R20 for scholars gave access to all the performances and all the stalls.