Where to Buy Biltong in the UK: An Honest Buying Guide

The UK biltong market has changed a lot in the last five years. It’s moved from a niche import product — something you’d only find in South African delis or order online — to supermarket shelves, gym vending machines, and mainstream health food stores.

That growth is mostly good news. More options, more availability. But it’s also brought in a wave of products that use the word “biltong” on the label while cutting corners on the process that actually defines it. Here’s how to navigate it.

What real biltong looks like on a label

The ingredient list is the fastest way to separate genuine biltong from imitations. Traditional biltong has five ingredients: beef, salt, vinegar, coriander, black pepper. Some makers add garlic or chilli — that’s fine. What you don’t want to see:

Sugar in the ingredient list (a jerky habit, not a biltong one)
Soy sauce or Worcestershire sauce as primary marinade components
Sodium nitrite or sodium nitrate — preservatives that biltong doesn’t need if it’s made properly
Flavourings listed without specifics — a sign that the flavour isn’t coming from real ingredients
A long list of more than seven or eight items in total

If the product ticks those boxes, it’s probably not traditional biltong regardless of what the front of the packet says.

The texture question

Real biltong should have texture. It should pull apart rather than crumble, have some chew to it, and vary slightly depending on whether it’s cut wet (still slightly pink in the centre) or fully dried. If it snaps like a cracker or crumbles like powder, it’s been over-dried or processed differently from traditional methods.

Sliced vs whole stick biltong also behaves differently. Sliced biltong has more surface area exposed to air and dries out faster once the pack is open. Whole sticks retain moisture better if you’re not eating the whole pack at once.

Where to buy

Independent South African delis and butchers — if you’re near one, this is the best option. The biltong is typically made fresh, sold wet or dry to preference, and made by people who grew up eating it. London has several. Other major cities have scattered options worth tracking down.

Online direct from makers — most of the serious UK biltong producers sell direct. Buying direct means fresher product, better traceability, and usually a wider range than you’d find in a shop. Delivery has improved significantly — most ship in insulated packaging that keeps the product in good condition.

Supermarkets — widely available now but quality varies considerably. Read the label carefully. Some of what’s on supermarket shelves is genuinely good product from real biltong makers. Some of it is processed meat with a biltong label. The ingredient list tells you which is which.

Gyms and health food stores — convenient but expensive per gram. Often a smaller range. Good for trying a brand before committing to a larger order.

What to expect to pay

Quality biltong in the UK typically runs £4–7 per 30g pack, or £25–45 per 250g order direct. If you’re seeing biltong significantly cheaper than that, the economics of making it properly don’t add up — something in the process has been cut short.

It’s a premium product. The weight loss during drying means you’re starting with nearly twice the raw beef to end up with the finished product. Factor that in when comparing prices.

The honest take on the market

There are several UK makers producing excellent biltong — traditional method, quality beef, honest ingredient lists. There are also a lot of products that have borrowed the name and the aesthetic without the substance.

The best way to find what works for you is to buy from two or three different makers, compare the ingredient lists, and pay attention to the texture and flavour. Real biltong made properly is immediately obvious when you try it alongside something that’s been shortcut.

Kured is launching soon. Traditional method, silverside and eye of round, nothing added. Join the waitlist to be first to know.