Boikey’s Chili Biltong begins with high quality cuts of USDA round roast that are then cured with all natural vinegar and spices, including chili flakes for that right amount of kick. 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.