When it comes to cured meats, most Aussies know beef jerky. But head south — way south — to South Africa, and you’ll find two much older, richer traditions: biltong and droëwors. These aren’t just snacks; they’re pieces of history, carrying the flavour of survival, community, and culture.
A Tradition Born of Necessity
Biltong traces back to the 1600s, when Dutch settlers (the Voortrekkers) needed a way to preserve meat while travelling long distances. Without refrigeration, they relied on vinegar, salt, and spices, along with the dry African air, to keep meat edible. The result? A tangy, savoury strip of beef that was as practical as it was delicious.
Droëwors (literally “dry sausage”) evolved alongside it. Made from spiced beef mince stuffed into casings, these sausages were air-dried until they became firm, portable, and full of flavour. In a land where hunting and farming meant sudden abundance followed by scarcity, this method was essential for survival.
Biltong vs Jerky: What’s the Difference?
At first glance, biltong and jerky might look like cousins. Both are dried beef snacks. But the preparation is where the magic lies:
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Cut: Biltong is cut into thick slabs before drying, while jerky is sliced thin.
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Cure: Biltong uses vinegar as part of the cure, giving it a unique tang. Jerky relies more on marinades and often sugar.
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Texture: Biltong dries into tender, rich strips that can range from soft to crisp depending on thickness. Jerky tends to be chewy.
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Flavour: Traditional South African spices like coriander and black pepper make biltong distinctly different from American-style jerky.
The result is a snack that feels heartier, with layers of flavour that nod to its centuries-old recipe.
Why It’s Become a Staple Snack
These days, biltong and droëwors have travelled far beyond South Africa. In Australia, they’ve found a second home — perfect for road trips, hikes, BBQs, and post-gym refuelling. Packed with protein, naturally low in sugar, and bursting with flavour, they fit modern lifestyles without losing their old-world charm.
For many South African expats, they’re also a taste of home. Sharing biltong at gatherings is more than just eating; it’s keeping culture alive. And for newcomers, the first bite usually seals the deal: this isn’t jerky — it’s something more.
Where Bracko’s Comes In
At Bracko’s, we honour these traditions by crafting biltong and droëwors the right way — air-dried, spice-rich, and made with premium wagyu beef for unbeatable flavour. What started as a preservation method has become a delicacy, and we’re proud to carry it from South Africa to the South Coast of NSW.
So next time you tear into a pack, you’re not just snacking. You’re chewing on a slice of history.