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The History Behind Biltong
Biltong is a term used to describe meat dried
the South African way. The word comes from Dutch ‘BIL’
meaning buttock and ‘TONG’ meaning strip. Biltong
has been around for centuries; for instance, a more primitive
form, the Dutch tassal, was also prepared in certain areas
of France during the late Middle Ages. Tassal was also made
in Batavia, and made its way to South Africa with the Dutch
settlers where it was adapted to the less pungent biltong.
Biltong has been a favorite with South African’s
and Zimbabwean’s for close on 400 years now. This
mildly spiced and salted, air dried meat, has sustained
these people since the early days of the Voortrekkers and
has, in more recent years, has found acceptance in a number
of countries around the world.
No sporting occasion in South Africa, be
it Rugby, Cricket, Tennis, etc, whether it be watched live
or on television - is quite complete without a few beers
and a good supply of Biltong. It also makes a great traveling
companion, as it can last for long periods of time without
decaying.
Its low carbohydrate content has also ensured
its inclusion among many of the ‘low-carb’ diets
(such as Atkins©) currently so popular in the western
world.
In the past farmers used a whole beef carcass
for Biltong, but today the beef buttock - consisting of
the silverside, topside and thick flank is normally used.
The finest biltong is made from the eye muscles running
down both sides of the backbone and which are cut whole
from a side of beef. The most tender (and most expensive)
biltong is made from the fillet.
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