My journey with biltong began as a child on our family farm in Zeerust, South Africa. My grandfather was the one who taught me the craft—patiently showing me how to prepare each cut of meat and sharing the simple, traditional method he believed made the best biltong. Back then, the only spices we used were coarse salt and black pepper, because true flavour didn’t need anything more.
Those early lessons shaped the way I make biltong today. At Southcoast Biltong, I continue to honour my grandfather’s teachings, handcrafting every batch with the same respect for simplicity, quality, and tradition. It’s not just a product—it’s a piece of heritage I’m proud to share with you.