Biltong is a traditional South African food item characterized by its long strips of meat, typically beef or game, which are seasoned with a unique blend of spices then air-dried. Similar to American jerky but distinguished by its curing process, biltong is marinated in a special mixture including vinegar, salt, sugar, coriander and other spices. The curing process gives it a distinctive taste, texture, and shelf-life. Unlike jerky which is typically smoked, biltong is air-dried which results in a different flavor and often softer texture. It is often enjoyed as a high-protein snack and can be found in various thicknesses -- ranging from thin, crispy slices to thicker, chewier pieces.

1. After their outdoor trek, the hikers enjoyed a pack of biltong, finding the savory, dried beef strips a fulfilling snack. 2. In South Africa, biltong is a popular snack, typically made from either beef or game, like ostrich or kudu, seasoned with spices and air-dried for several days. 3. The biltong, with its smoky, spiced flavor and chewy texture, was a hearty treat for those wanting a protein-packed snack without any carbohydrates. 4. The grocery store began carrying a variety of biltong flavors, including traditional spice, chili, and even garlic for those who required a bit more zing to their dried meats. 5. She tried a strip of biltong for the first time, impressed with both the intense flavor and long shelf life of this South African jerky-like snack.

Fun Fact: Biltong, the seasoned dried meat delicacy, finds its roots in South Africa. This is not just typical dried meat or jerky; Biltong boasts a taste and texture that's truly unique. Unlike the American jerky that's smoked, Biltong is cured in a mixture of vinegar, salt, sugar, coriander, and other spices, then air-dried in a controlled environment for up to seven days before it's cut into strips. The result is a super-flavorful meat snack with a distinctive tang, often consumed as a high-protein treat among gym-goers, or simply enjoyed with a glass of beer in South Africa.