How to Build a Biltong Charcuterie Board
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Quick answer: To build a biltong charcuterie board, make the biltong the centerpiece, then build outward — cheese, crackers, nuts, fresh and dried fruit, and a dip or two. Grass-fed, whole-muscle biltong does the heavy lifting, so you skip the sugary cured meats and still get the richest board on the table.
Why biltong belongs on a charcuterie board
Salami and prosciutto are fine. Biltong is better: it's whole-muscle beef, air-dried and tender, with a deep savoury-vinegar flavour that plays off cheese and fruit like it was born to. It's also grass-fed and zero sugar, so your "meat and cheese" board isn't secretly a sugar board. New to biltong? Start here.
What you need
- Biltong — the star. Sliced Classic, plus Hill Country Heat for a warm second option.
- Cheese — a hard (aged cheddar, gouda) and a soft (brie).
- Crunch — water crackers, a sliced baguette, almonds and walnuts.
- Fruit — fresh (grapes, figs) and dried (apricots) for sweetness against the salt.
- Extras — a dip (hummus, fig jam), olives, and a herb sprig or two to fill gaps.
How to build it, step by step
- Biltong first. Fan or pile the slices in one or two anchor spots — it's the hero, give it room.
- Add the cheeses near the biltong; cheese and biltong are the whole point.
- Bridge with crackers and nuts to connect the clusters and add crunch.
- Tuck in fruit to balance the salt with sweetness and colour.
- Fill the gaps with dips, olives, and herbs. Density and colour make it look pro.
How much biltong per person?
For a snacking board, plan ~2 oz of biltong per guest; make it 3–4 oz if the board is the meal. Biltong is rich, so a little reads as generous. Catering a crowd? Here's the full ordering guide.
FAQ
Does biltong go on a charcuterie board? Absolutely — it's one of the best cured meats you can add: tender, savoury, grass-fed, and zero sugar.
What pairs with biltong on a board? Aged cheddar, brie, crackers, almonds, grapes, figs, and a fig jam or hummus.
Feeding an event? We can bring a biltong bar or ready-to-serve boards to your venue — see events.
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