Biltong

Biltong is air-dried South African beef, cured in vinegar and seasoned with coriander, salt and black pepper.

Biltong is a savoury dried meat snack from South Africa, sold in butcheries, shops and petrol stations and eaten on its own. The name is Afrikaans, one of South Africa's official languages.

What it really is

Beef is cut into long strips or thick pieces, soaked or rubbed in vinegar, then coated with ground coriander, salt and black pepper. The meat is hung in a dry, airy place and left to dry for several days. It is not smoked and not cooked. The outside becomes dark and firm while the centre stays soft and dark red. The flavour is sharp from the vinegar and warm from the coriander, and the classic version is not sweetened. It is often compared with beef jerky, but biltong is air-dried rather than smoked.

How it's served

• Cold or at room temperature, sliced thin across the grain or torn into strips.
• On its own as a snack, often with a drink, and set out on a board for sharing.
• Sold by weight, cut to order at butcheries and shops, and wrapped in paper or a bag.

How to write it on the menu

• Name the meat as beef, and say it is air-dried, so guests do not expect cooked meat or smoked jerky.
• State the form (strips, thin slices or whole pieces) and the portion weight.
• The classic recipe has no declarable allergens. Flag any added soy, sulphites or sugar in your own version, and check bought-in biltong labels for sulphites.
• Warn that it is salty and firm, and say whether it is cut to order or pre-packed.