The Classic — Air-Dried Beef Biltong

⏳ Coming soon. The Classic isn't on sale yet. Sizes and pricing below are set for launch. The only way in early is a numbered Founding 50 spot — $100 for a first-batch founder box, before we open the doors to anyone else. Full refund if we never launch.

The Classic is traditional air-dried beef biltong — whole-muscle beef cured in vinegar and spice, then dried for days. Never cooked. Sliced, with a little fat left on for flavour. No MSG, no artificial additives.

• Whole-muscle beef — cut thick, cured, hung in moving air, sliced after drying
• Tender, steak-like slices — air-dried, never cooked (that's the difference from jerky)
• A short ingredient list — beef, salt, pepper, coriander, Worcestershire sauce, white vinegar (what each one does)
• Made in South Carolina — by a USDA-inspected producer, Backcountry Beef
• Traditional cure — biltong the way it's been made for generations (how biltong is made)

Ingredients: Beef, salt, pepper, coriander, Worcestershire sauce, white vinegar. Contains fish (anchovies). No MSG, no artificial additives. Full ingredients, nutrition and allergen statement on the bag.

Ships from our kitchen in South Carolina. $15 flat shipping anywhere in the USA, free on orders over $250. Tracking by email · Subscribe & Save 10%, pause anytime.

The Classic: questions people ask

Is biltong cooked?
No. Biltong is never cooked. The beef is cured in vinegar and salt, then hung in moving air for days until it is ready. That is what separates it from jerky, which is cooked with heat. What biltong is, in full →

What makes this "traditional" biltong?
The method: whole-muscle beef, a vinegar cure, coriander and salt, and days of air-drying with no oven. It is the same South African way of making biltong described in how biltong is made, done here by a South African-run kitchen.

Is The Classic gluten-free?
The cure includes Worcestershire sauce, so read the ingredient and allergen statement on the bag before you decide. What to check on any biltong label is in is biltong gluten-free?

How do I store it once it arrives?
Cool and dry, out of the fridge, in the paper bag it ships with. Sealed plastic traps moisture. Eat within two weeks of opening. The storage guide →

Wet or dry?
The Classic is sliced at one dryness for launch. If you have a strong preference, wet vs dry biltong explains what changes and how to adjust a bag at home.

New to biltong? Start here · Prefer it spicy? Chilli Bites · The full lineup

Want the first boxes? Claim a Founding 50 spot — 50 available.