No bull,
just biltong
What is biltong?
This isn’t jerky. It’s better. And once you try it, you’ll get it.
Biltong is a traditional South African dried meat — kind of like jerky’s better-looking cousin. But instead of being cooked in a dehydrator, it’s air-dried, giving it a tender, rich texture that tears like steak, not bark. It’s marble score 6–7 wagyu beef seasoned with Worcestershire sauce, salt, and spices, then hung to dry slowly — locking in flavour and preserving all the good stuff. No sugar, no weird additives, and definitely no liquid smoke.
A bit of history: The Saffa’s have been doing this since 1652, back when biltong was a way to keep meat fresh in the hot African climate — long before refrigeration was a thing. It fuelled hunters, farmers, and soldiers for centuries, and now it keeps busy Aussies going strong between the gym and the job site.
the bloke behind the biltong
In 2021, a serious motorbike accident changed everything for Wes. No longer able to work for someone else, he turned his love for biltong and droëwors into something bigger — Bracko’s.
What started as a hobby quickly became a mission: making bold, one-of-a-kind flavours using 100% Aussie marble score 6-7 wagyu and the traditional air-dried method.
During his recovery, Wes poured his energy into perfecting every batch — from picking the best cuts to drying, packing, and selling it himself.
When you visit Bracko’s at the markets, you’re not just buying biltong.
You’re meeting the bloke who makes it all happen.
Signature Flavours
At Bracko’s, we keep it real — no shortcuts, no nonsense.
Our biltong and droëwors are made using 100% Aussie marble score 6-7 wagyu, cured with a traditional South African air-dried method, and packed with flavour — no added sugar, no preservatives.
Every batch is handcrafted with care, sticking to time-honoured recipes that bring out the best in every cut. It’s all about authentic taste, quality ingredients, and doing it the right way — just like it’s always been done.
Elite Range
