Biltong & Wine Pairing

Biltong is savoury and salty, requiring quaffable red wines such as Pinotage, Pinot Noir, Beaujolais Villages or Ribera del Duero to be paired with it.  Acidity is a must with your red wine, as full-bodied red wines can drown out the savoury flavours of this beloved South African meat.  Crisp and off-dry white wines, such as Riesling or Chenin Blanc, make for an even better pairing as the sweetness and acidity offer a refreshing contrast to the saltiness of Biltong.

Best Wine with Biltong

Biltong is meat that has been air-cured after being marinated in a vinegar and spices solution.  It’s similar to jerky but with a softer steak-like texture.  Biltong comes from the Dutch word of Bil, which means ‘rear end’ or ‘rump’ and Tong, which translates to ‘tongue.’  You’ll often see Biltong eaten as a snack, as an appetizer, or served on a sandwich like you would serve Salami or cold cuts in other parts of the world.

Biltong vs Jerky?

The main difference between Biltong and Jerky is that Biltong is marinated first in vinegar and spices before being air-dried.  This gives Biltong much more flavour than jerky and softens the meat up, giving it a steak-like texture.  On the other hand, Beef Jerky is thinner, chewier, and milder in taste.

Biltong vs Droëwors?

The main difference between Biltong and Droëwors is that Biltong has been marinated in vinegar and spices before being air-dried.  Droewors, on the other hand, is a dried sausage, and it looks like a thin sausage after being dried.  Meanwhile, Biltong looks more like jerky as it is made from meat that has been cut up.

Droëwors is only made from beef as pork, or other meats will go rancid with air-drying in South Africa’s environment.  Biltong is mostly made from beef, however, pork, shark, or any other meat can be used as the vinegar used in creating Biltong kills bacteria growth, ensuring it won’t go rancid.