Fuel up with Boikey’s Traditional Biltong! Our biltong is made with high-quality round roast cuts of USDA beef and naturally cured for a full week with red wine vinegar and spices. That means it takes 42 times longer to make biltong than normal beef jerky! And you can taste it. When you bite into our biltong, you’ll note a deep flavor and complexity that isn’t possible with your regular jerky and its rapid heat curing process. Every slice of Boikey’s Traditional Biltong is unbelievably tender and flavorful, with a Boikey’s Traditional Biltong begins with high quality cuts of USDA round roast that are then cured with all natural vinegar and spices. It takes a full week to naturally cure Boikey’s Biltong, which is 42 times longer than it takes to make jerky. This allows for the development of deep flavor and complexity that isn’t possible with rapid heat curing. The result is an unbelievably tender, flavorful slice often compared to the melt in your mouth texture of high end prosciutto.