One of my very favorite foods worldwide, South African biltong comes in many shapes and textures.
It is sometimes almost as dry as North American beef jerky, but can also be moist, tender and perversely fatty in away that could only be matched by the supremely delicious duck prosciutto of Vancouver’s Oyama Sausage Company at the Granville Island Public Market.
The biltong pictured here was homemade by one of Marie’s brothers, meat unknown but probably some game. It might look dark and dry but inside is an explosion of flavor and color. For the insider’s look, please refer to this post where I was trying to rescue biltong mailed to me by Marie last year from Cape Town.