We pick premium Scotch Prime Beef from grass fed, high welfare farms. Then we air dry it in a carefully controlled environment and slice it fresh to order.

No shortcuts, no artificial preservatives - just time-honoured methods and proper ingredients.

No. Not at all.

While both are dried meat snacks, that's where the similarity ends. Good things take time - while jerky is heat dehydrated in just 4-12 hours, we air dry our biltong for a minimum of 7 days.

Combined with our special blend of spices, this slow process creates a completely different texture and flavour profile.

100g of prime Scotch beef creates 50g of perfectly cured biltong. That's concentrated goodness right there.

Per 100g of biltong you'll get:

• 55g protein
• Just 286 calories
• Only 12g fat
• 3g sugars
• Zero artificial anything

In other words: more protein than a protein shake, less sugar than an apple. (And way more satisfying than both.)

Order before 1 PM Mon-Thurs for next day delivery. (Orders after 1 PM ship the following delivery day, and weekend orders ship Monday.)

Freshly cut biltong hits different - that's why we only slice yours just before we post it.

Yes!

Drop us a line and come visit us in Horsham, West Sussex. We love nothing more than watching people try proper biltong.

Keep your biltong in the package we provide, somewhere cool and dry.

The fridge also works, but let it come to room temperature before eating for the best flavour.

Biltong tastes best fresh - dive in within the first few days for peak deliciousness.

Our biltong making magic happens in the heart of West Sussex. We've just moved into our first dedicated production unit, giving us room to grow while maintaining the same obsession with quality.

More space means more biltong, but we'll always stick to proper, traditional methods. No shortcuts here.

Just like a good red wine, your biltong will naturally oxidise once opened.

While it's still perfectly good to eat, the colour will darken and the flavour and texture will gradually change.

That's exactly why we only slice when you order - so you can experience those first few days of peak biltong perfection.

We air-dry our beef the traditional way - carefully controlling the temperature, humidity and airflow.

Then, our biltong is preserved with natural ingredients: salt and vinegar.

Currently, we're focusing on perfecting our service for UK customers.

Want to know when we expand? Join the Club for Carnivores newsletter (below), and you'll be the first to hear about it.

We take pride in our biltong, but if you're not 100% satisfied, let us know. We'll make it right.

Get in touch through our contact form or email us directly - we're here to help.