Biltong Experts
A HERITAGE SPANNING
FIVE GENERATIONS
With a heritage of food production spanning five generations, Stormberg’s extensive food industry
and production knowledge ensures quality guaranteed biltong manufacturing.
DRYING PROCESS
Our biltong is made with purpose, using the simplicity of air drying and marinating in all natural ingredients to impart unique flavours into the meat. This simple process creates a more tender texture, and without the cooking process that jerky undergoes, biltong is tastier, easier to chew than jerky and maintains its nutritional value. This makes it a healthier alternative to jerky.
At Stormberg Foods, we believe in all natural ingredients, giving our customers only the goodness from our air-dried meat snacks, buying premium beef from like-minded local farmers and ranchers. Stormberg’s biltong snacks are sugar-free and preservative-free, suited to clean eating lifestyles including Keto, Paleo and Whole 30 diet plans.
Gary’s commitment, backed by his family’s experience in the meat trading industry, means that only the finest beef is used (USDA Approved in USA), with zero room for exceptions such as antibiotic or hormone treatment.
From transparent sourcing from farmers using traditional farming methods, to innovative manufacturing in our modern food processing facilities,
our team aims to deliver flavourful and satisfying meat snacks to you and your family.
How long have you been in the biltong business?
Five generations. The family started making biltong in South Africa and eventually brought the operation to the United States. At this point it has been well over a hundred years of the same craft being passed down.
What defines you as a "heritage" producer?
The recipes have not changed. A lot of manufacturers have moved toward faster curing methods and shortcuts to get product out the door quicker. This company still does it the slow way because that is how the family learned it and they never saw a reason to change what already worked.
How is your traditional biltong made?
The beef is hand-selected, then marinated in vinegar with coriander, black pepper, and salt. After that it hangs to air-dry for five to seven days. No heat. No preservatives. That is the whole process. It takes longer than most commercial methods but the family has been doing it this way for a very long time and the result speaks for itself.
Is the recipe truly South African?
The family brought these recipes from Cape Town when they came to America. The spice blends and the curing process are the same ones that were used back then. The only real difference is the beef itself, which is American.
How do you maintain quality as a small-batch producer?
Beef changes depending on the season and where it comes from. The people making the biltong here know that and they adjust the marinating time and the drying time based on what they are working with that week. There are batch records for everything but a lot of it also comes down to experience. When you have been doing this for decades you can tell by feel whether something needs another day of drying or not.