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Biltong vs jerky: what’s the real difference and which one’s better for you?

Biltong vs jerky: what’s the real difference and which one’s better for you?

If you have stood in a UK snack aisle wondering whether to pick up biltong or jerky, you are not alone. Both are protein-packed, both travel well, and both promise big flavour. Yet they are not the same snack, and how each is made has a huge impact on taste, texture, and nutrition.

At The Weston Biltong Company, we make authentic South African-style biltong in Cheshire using slow air-drying and classic spice blends. Here is a clear, no-fuss guide to biltong vs jerky, plus how to choose the right style for your gym bag or desk drawer.

What biltong is made of and how we make it in Cheshire

Biltong is simply seasoned, air-dried beef. We start with 100% British or British/Irish beef with full traceability. The meat is cut into thick strips, then cured with salt, vinegar, coriander, and black pepper, often with a few supporting spices depending on the flavour. The vinegar drops the pH and seasons from within, while coriander and black pepper build that unmistakable biltong aroma.

We then hang the meat in purpose-built drying rooms in Cheshire. Fresh air and gentle warmth do the work over several days, not hours. This patient process keeps the fibres tender and preserves a soft, meaty bite. Once the texture is right, we slice, check, and hand-pack.

The result is a savoury, naturally high-protein snack that tastes clean and satisfying without being tough.

Is biltong cooked or raw?

Biltong is not raw. It is cured and air-dried. Salt and vinegar, plus controlled airflow and mild heat, remove moisture and create conditions that are inhospitable to spoilage microbes. Think of it as preserved meat, similar in principle to prosciutto or speck, but with South African seasoning and a different texture.

Is biltong the same as jerky?

No. The main differences are process, texture, and flavour.

  • Process: Biltong is cured with salt and vinegar, then air-dried. Jerky is typically marinated and then cooked or smoked at higher temperatures.
  • Texture: Biltong is thicker-sliced with a softer, steak-like chew. Jerky is commonly thinner and drier with a firmer bite.
  • Flavour: Biltong leans into coriander, black pepper, and vinegar depth. Jerky marinades often include soy, sugar, and smoke, so it can taste sweeter.

Both are dried meat snacks, but the experience is entirely different.

Does beef jerky taste like biltong?

Not really. Good jerky can be tasty in its own right, but you usually get a sweeter, smokier profile and a tougher chew. Biltong keeps a beef-forward flavour with a gentle tang from vinegar and a warm lift from coriander and black pepper. If you prefer a cleaner, savoury finish and a softer bite, biltong is the better match.

Which is healthier?

Nutritionally, it depends on the recipe. Our biltong is typically high in natural protein, low in carbs, and low in sugar. Jerky can be similar, but many versions add sugar or syrups during marination. Because we air-dry after a vinegar cure, we do not need to lean on sweetness to balance flavour. For UK shoppers focused on higher protein per gram and fewer sugars, well-made biltong often has the edge.

Protein per serve can vary by cut and flavour, but you will often see over 50% protein by weight in our biltong. That makes it a smart choice for post-gym recovery, mid-morning focus, or on-the-go energy without a sugar crash. If you are tracking macros, check the back of the pack and compare protein, sugar, and salt like-for-like.

Is jerky unhealthy?

Jerky is not inherently unhealthy. It is simply different. Some brands use more sugar, heavy smoke, or added oils. Others are lean and straightforward. Always read the label. If you want a savoury, lower-sugar path, biltong can be a simpler choice.

How does biltong not rot?

Drying plus acidity and salt are the key. Lower moisture, reduced pH from vinegar, airflow, and clean handling all help. In our approved Cheshire facility, we run controlled drying rooms and strict hygiene and traceability checks. Once dry and sliced, the product is packed to keep oxygen and light exposure down. Store it correctly and enjoy it promptly once opened.

When should you not eat biltong?

Use common sense. Do not eat biltong if:

  • The pack is damaged or has been left open for too long.
  • It smells unpleasant or looks slimy rather than dry.
  • It has been stored somewhere hot or humid.

Unopened, keep it in a cool, dry cupboard away from sunlight. Once opened, reseal and enjoy within a few days for the best texture. For larger bags, split into smaller portions and reseal. For more detail, see our straightforward guide on how to store biltong on our site.

Choosing your fat level and texture

Fat equals flavour. We offer:

  • Lean: Cleaner, drier bite with higher protein per gram.
  • Some Fat: Balanced, juicy, and very popular.
  • Fatty: Rich, tender, and indulgent.

If you are new, start with Some Fat. If you prefer a very soft chew, try a slightly wetter slice when available. If you are macro-minded, Lean is your friend.

Storage tips at a glance

  • Keep unopened packs cool, dry, and out of sunlight.
  • After opening, reseal firmly and eat within a few days.
  • Avoid fridges that are very humid, and never store near steam or heat.
  • For bulk buys, portion into smaller sealed bags to keep the texture spot-on.

A quick word on ingredients and UK making

We make everything in-house with 100% British and British/Irish beef, classic SA-style seasoning, and patient air-drying in Cheshire. No shortcuts. No outsourcing of core production. Just careful craft in our drying rooms, batch after batch.

If you love exploring flavours, our Original, Chilli, Salt & Pepper, Salt & Vinegar, Rosemary & Garlic, and seasonal blends are all made the same slow, careful way. You can browse our high protein snacks range for biltong, droewors, and chilli bites made here in the UK.

FAQs

  • Is biltong cooked or raw? It is cured and air-dried, not raw and not cooked in the conventional sense.
  • Does jerky taste like biltong? No. Jerky is usually sweeter and smokier with a firmer chew. Biltong is savoury, gently tangy, and softer.
  • Is biltong healthier than jerky? Often, yes, thanks to higher natural protein and typically lower sugar, although labels vary. Compare nutrition on pack.
  • What is biltong made of? Beef, salt, vinegar, coriander, black pepper, and selected spices, then slow air-dried.
  • When should you avoid it? If the pack is damaged, smells off, looks slimy, or was stored poorly.
  • How does it keep safely? Reduced moisture, salt, acidity, controlled airflow, and hygienic packing.

Ready to taste the difference?

If you are weighing up biltong vs jerky, the simplest test is to try a few styles side by side. Our mixed-flavour biltong boxes are a great start, and you can choose Lean, Some Fat, or Fatty where available. Order online for UK delivery, or Click & Collect from Alsager if you are nearby. If you want inspiration for serving, take a look at our biltong recipes and pair your snack board with a mug of soothing rooibos tea for a proper SA moment.

Internal links to help you explore:

In short, if you prefer a softer bite, a clean beef-forward taste, and protein that works hard for you, biltong is likely your winner. We would love to make your first bag.

Ryan Walker