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Big Beefys Biltong has a real international story behind it. During a visit to New York in 2008 to visit his Canadian friend, Big Beefy was introduced to Biltong by his canadian friends father Mr Paul Geard.
After spending many years living and working in cape town, South Africa, Paul makes Biltong back in canada where he now lives. After trying Biltong for the first time and enjoying its exquisite flavours and textures Big Beefy fell in love with it.
Since returning to Scotland and finding good quality Biltong hard to come by Big Beefy decided on Creating Big Beefys Biltong! Big Beefy still uses the first original biltong dryer that was sent to him from South Africa by Paul's daughter Theresa
With over 20 years in catering as a chef Big Beefy has used his experiences and knowledge to create his very own exquisite scottish biltong.
As to where the name of Big Beefys Biltong came from that’s a story I will leave for another day…..
Biltong is a simple, but wonderful food. Basically it’s dried silverside of beef. Flavoured with spices and a little South African magic!
Big Beefys Biltong is made using the best cuts of prime silverside of beef, carefully cut into strips, marinated, spiced and then hung up and air dried. Other meats can be used but we know the best Biltong is made using Prime beef.
Biltong has a really interesting past, and was born out of necessity. When Dutch settlers arrived in South Africa the hot climate made it important to find a way to store meat without it going off. Since refrigerators were a fair few years away, the resourceful ‘Voortrekkers’ had to find another solution.
By hanging out the South African meat to dry, it soon became hard on the outside while capturing rich flavour on the inside. They soon discovered that not only would the meat last for months, it also created a whole new eating sensation, with intensified flavour and texture.
Chewing on a chunk of meat would never be the same again!