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Biltong USA
511A Union West Blvd. Stallings, NC 28104
p: 704-882-2219
e: hello@biltongusa.com


HOURS OF OPERATION
Monday-Friday
8:00am- 5:00pm
Saturday - Sunday
CLOSED

(Eastern Time Zone)




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Biltong's Journey to America


For many years, biltong has been a true delicacy of South Africa. From travelers and tourists to the locals, biltong is one of the most well-known products of the country.

Biltong originated in South Africa and made it its way to the surrounding areas of Botswana, Zimbabwe and Namibia. The word itself, biltong, comes from the Dutch word bil (meaning "buttock") and tong (meaning "strip" or "tongue").

Meat preservation dates back to the ancient times, where slicing it into strips, curing it with salt, and hanging it to dry would preserve it for the upcoming long journeys. European settlers (including the Dutch, German, and French), arrived in South Africa and continued the process further.

The Joubert Family, who were from the French decent, migrated to South Africa in the late 1600s. They too got to enjoy and create biltong of their own as the years went by. For generations, their secret family recipe and method of curing beef was passed down for all of their future generations to enjoy.

In the 1990s, descendents of the Joubert Family decided it was time to move to America. At this point in time, the opportunities in America for both family and work life were increasing, thus providing a golden opportunity for the family to move. Being well over 8,000 miles away from home, the family started to miss home. To help with the homesick feelings, the family started to make biltong for themselves in their kitchen. They would hang the strips of meat up and devour the tender goodness once ready.

As time passed, friends and neighbors would visit. Some hosts provide chips and dip, the Joubert family provided biltong, so their friends could experience the goodness from the cured beef snack. Soon enough, requests started to roll in, which inevitably lead to paid orders.

And thus, Biltong USA was born.

 

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