Starting From the Traditional Base
Peri Peri biltong is Original biltong's same coriander and black pepper cure with a chili-forward spice blend layered on top, built to bring heat gradually instead of hitting you with it all at once. Every Grub Company biltong flavor starts from the same place: grass-fed beef, a vinegar cure, and that traditional coriander and pepper base that biltong has been built on for generations. Peri Peri doesn't replace that base, it builds on it.
That matters more than it sounds. A spice blend that just dumps chili powder on meat and calls it peri peri skips the part that makes biltong taste like biltong in the first place. The coriander and pepper cure is still doing its job underneath, curing the meat and giving it that clean, savory backbone. The chili sits on top of that instead of covering it up.
Why the Heat Builds Instead of Hitting All at Once
Peri peri as a flavor tradition comes from African bird's eye chili, and the way it's used here is less about a single blast of heat and more about a slow build across a few pieces. Part of that comes from the air-drying process itself. Because the meat is never cooked, the chili oils and spice sit on the surface and through the cure rather than getting flash-cooked into the meat the way a marinade would behave on grilled chicken. You taste the coriander and pepper first, then the chili opens up behind it.
Think about eating a handful of Peri Peri biltong minis one after another. The first piece reads mostly savory, close to Original. By the third or fourth piece, the heat has built up on your palate in a way that feels earned rather than dumped on you from the first bite. That's the gradual build the recipe is built around, and it's the reason Peri Peri works as an everyday flavor instead of a one-note heat snack.
How It Compares to Loaded Garlic
It helps to compare Peri Peri against Loaded Garlic, since the two sit on opposite ends of what a biltong spice blend can do without adding smoke or sugar. Loaded Garlic is umami-rich and aromatic with no heat at all, built around garlic instead of chili. Peri Peri is the one for someone who wants the traditional cure with real heat behind it, while Loaded Garlic is for someone who wants depth and aroma without any spice kick.
Neither one is trying to cover up the beef or the base cure. That's a deliberate choice. A spice blend that overwhelms the meat underneath is usually hiding a cut that wasn't worth curing in the first place. Grub Company starts with grass-fed, kosher beef specifically so the spice blend has something worth building on top of, not something to mask.
Frequently Asked Questions
What spices are in Peri Peri biltong?
Peri Peri biltong starts from the traditional biltong base of coriander and black pepper, then adds a chili-forward blend on top built around peri peri, the African bird's eye chili tradition. The coriander and pepper cure still does the core curing work, so the heat sits on top of a savory base instead of replacing it.
How spicy is Peri Peri biltong compared to hot sauce?
Peri Peri biltong builds heat gradually across a few pieces rather than delivering one sharp blast the way a hot sauce might on contact. The first piece tends to read mostly savory, with the chili heat becoming more noticeable as you keep eating. It's built for people who want real heat without every bite being a challenge.
Is Peri Peri biltong the spiciest flavor Grub Company makes?
Yes, Peri Peri is the only flavor in the current lineup built around chili heat. Original has no heat at all and stays close to the traditional coriander and pepper cure, while Loaded Garlic is umami-rich and aromatic without any spice kick either. Peri Peri is where the heat lives.
Does the air-drying process change how spicy Peri Peri tastes?
It does, in a way. Since the meat is never cooked, the chili and spice sit through the cure and on the surface of the meat rather than getting cooked into it the way a marinade behaves on grilled meat. That's part of why the heat in Peri Peri builds across pieces instead of announcing itself the moment you take a bite.
Should I start with Peri Peri or Original if I've never had biltong before?
If you want to taste the traditional cure itself first, Original is the lowest-risk way to understand what biltong actually is before adding heat or garlic on top of it. If you already know you like spicy snacks, Peri Peri is a reasonable place to start, since the base cure is still there under the heat. The Sampler Pack lets you try both without deciding in advance.
Is Peri Peri biltong kosher like the rest of the lineup?
Yes, Peri Peri biltong is kosher certified and made from the same grass-fed beef as every other flavor Grub Company sells. The spice blend changes from flavor to flavor, but the starting cut and the certification don't.
