Biltong is a form of dried, cured meat that originated in Southern Africa. The word "biltong" is derived from the Dutch words "bil" (buttock) and "tong" (strip or tongue), referencing the cut and shape of the cured meat strips. Biltong is typically made using beef, but game meats such as kudu, ostrich, and springbok are also used.

The practice of curing meat through drying and salt curing dates back centuries and was used as a method to preserve meat, especially by Dutch and German settlers (Boers) in Southern Africa in the 17th century. Vinegar, salt, sugar, coriander, and pepper are traditional spices and preservation agents used in making biltong.

Unlike American beef jerky, which is often smoked and prepared with a sweet marinade, biltong is air-dried rather than smoked, and has a distinctly different taste and texture. The meat is marinated in vinegar for a few hours before being seasoned, which contributes to its unique flavor profile.

The curing process typically takes one to two weeks. During this time, the meat is hung in a cool, dry, and well-ventilated space to ensure proper drying. Variations in biltong can occur in terms of thickness, spice levels, and the types of vinegar or other ingredients used in the marinade.

Biltong is rich in protein and is commonly consumed as a snack or ingredient in various dishes. Recent years have seen an increase in its availability and popularity outside Africa, particularly as part of high-protein and low-carb diets. Biltong can be found in specialty stores and online retailers in multiple countries, attesting to its global spread.