The Signature

The art of biltong.

Seven varieties. One obsession. Slow-cured in small batches with a Kalahari-inspired spice blend that has been refined over generations.

day cure

varieties

100%

grass-fed

2018

since

The Craft

Six steps, three weeks, no shortcuts.

Step 01

Selecting

Only grass-fed silverside, trimmed to the gram.

Step 02

Curing

Salt, vinegar, coriander, pepper. Twenty-four hours.

Step 03

Hanging

Cool, ventilated chambers. No heat, ever.

Step 04

Drying

10 to 21 days, monitored by hand and hygrometer.

Step 05

Slicing

Cut to order, with the grain or against.

Step 06

Tasting

Every batch passes our master's palate.

The Range

Seven varieties.

Mild

Original

K 180 / 250g

The house classic — coriander, black pepper, sea salt.

Hot

Chilli

K 195 / 250g

Slow-burn African birds-eye chilli, layered over the original cure.

Mild

Droëwors

K 165 / 200g

Air-dried beef sausage, ready-to-snack, generations old.

Mild

Snap Sticks

K 120 / 150g

Lean strips, the perfect everyday snack.

Hot

Chili Bites

K 140 / 200g

Bite-sized fire, dangerously moreish.

Bold

Game Biltong

K 240 / 250g

Lean Puku, cured with juniper and rooibos.

Mild

Wagyu Reserve

K 380 / 200g

Marbled wagyu trim, soft cure, melts on the tongue.

The best biltong in Lusaka. Perfect moisture, perfect snap, perfect spice.

Tendai M. · Customer since 2019

Build a Biltong Box.

Mix and match three to six varieties. We pack, you snack.

Build my box