Our Story

Some foods carry a culture within them. Biltong is one of those foods.

For South Africans, biltong isn't just a snack — it's a memory. It's the smell of a family kitchen, the taste of a braai afternoon, the comfort of home. At Kiwi Biltong, we've carried that memory across the ocean to the shores of New Zealand, and we're proud to share it with you.

A Tradition 400 Years in the Making

Biltong has its roots in 17th-century Southern Africa, where indigenous peoples and Dutch settlers developed the art of curing and air-drying meat to preserve it for long journeys. Over four centuries, the craft was refined, the spice blends perfected, and the tradition passed down through generations — from grandparents to parents to children, family recipe by family recipe.

That heritage is alive in every piece of Kiwi Biltong we make.

Crafted the Traditional Way

We don't take shortcuts. Our biltong is made using the same traditional curing and air-drying methods that have defined this South African delicacy for centuries. No artificial preservatives. No rushing the process. Just patience, quality ingredients, and respect for the craft.

Each batch is carefully seasoned with our hand-blended spice recipes — a balance of coriander, black pepper, salt, and a few closely guarded secrets — before being hung to air-dry to perfection.

Premium New Zealand Beef

New Zealand is home to some of the finest beef in the world, and we're proud to use it. Our biltong starts with premium NZ beef — grass-fed, high quality, and sourced with care. The result is a product that honours both South African tradition and New Zealand's exceptional produce.

Two great food cultures. One extraordinary snack.

Made with Heart

Kiwi Biltong was born from a love of South African food and a desire to bring a little piece of that culture to New Zealand. Whether you're a South African expat craving a taste of home, or a Kiwi discovering biltong for the first time, we make it for you.

We hope every bite brings you as much joy as it brings us to make it.

— The Kiwi Biltong Team