Biltong is a true South African delicacy. This way of curing meat
to last for periods when meat was scarce was done by the Khoi Khoi and
adapted by the Dutch settlers in the 17th century. The Dutch
introduced vinegar and spices to the curing process from the basic salting and
drying process used by the indigenous people.
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| Biltong |
Today, the drying of meat and sausage has become an art form
and you will not find a market in South Africa without at least one stall
selling this dried delicacy. This form of preserving meat when there was no
other way is now a multi-million industry. When South Africans celebrate, there
will always be biltong and ‘droëwors’.
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| Droëwors |
The local butcher in Bonnievale has the best ‘droëwors’ and biltong and here I am talking only about the beef. In season, the choice expands to include different kinds of game as well, making it even harder to choose.
Oh gosh, biltong is my one weakness when looking for a snack while driving long distances or simply watching the television. Not to mention it's surprise appearance in innovative dishes. Nice post.
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