Disclaimer: In exchange for sample packets, I am writing this food review.
To best describe Cambridge, Massachusetts-based Kalahari Biltong, I’m going to borrow a line straight outta there website–
Imagine the tenderness and texture of prosciutto, the lean protein of jerky, and the beef flavor of steak tartare.
Founded by three athletes inspired by a trip to South Africa – the home of clay, bunny chow, and biltong – Kalahari Biltong is the ideal snack for those who crave jerky but don’t want the Willy Wonka-esque chemicals, additives, and uncomfortable feeling after chomping down on a couple it. Except, it’s lighter than jerky, and much less chewy.
They offer a concise online guide as to how their biltong is made, but what sticks out the most is their sugar/gluten/soy-free and paleo-friendly ingredients list– beef, vinegar, salt, black pepper, chili powder, and coriander. That said, I do wonder what chili powder means, since they have two flavors to try, Original and Peri Peri; peri peri refers to the bird’s eye chili native to Sub-Saharan Africa.
Doesn’t this all sound too good to be true…a tasty snack of vacuum-packed air dried beef? To me, both flavors were not too salty, light, and lacked nasty sinewy/chewy pieces. It was easy to understand how jerky and prosciutto fit into the description.
There may not have been too much meat in each packet, but I’d definitely try Kalahari Biltong again, particularly if they were to introduce a legit spicy version.
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