Kalahari Biltong was started after the adventure of a lifetime – where three best friends traveled to South Africa to race a total of 175 miles in an Ironman and Ultra Marathon, all within 6 days. Upon arrival, our South African teammate introduced us to his homeland’s unofficial national treasure, Biltong.
After eating close to our body weight in Biltong we were hooked. Imagine the tenderness and texture of prosciutto, the lean protein of jerky, and the beef flavor of steak tartare. Being in awe of the depth of flavor, we were stunned when we learned of the sheer simplicity of ingredients and the inherently natural process of crafting Biltong.
We knew there was no going back to endless gnawing on dry, damaged-by-high-heat, and pumped-full-of-artificial-ingredients jerky. Things had to change. Immediately upon arriving home, we swore to find a way to liberate the American taste bud from the oppression of jerky.
Our mission was to bring a centuries-old South African tradition of enjoying beef in its simplest, unaltered form back to our family, friends, and country. We knew the only way to succeed was to never cut corners, always use the highest quality beef, and provide complete transparency for all our ingredients and processes.