{"title":"Biltong for a Charcuterie Board","description":"\u003cp\u003e\u003cstrong\u003eBiltong belongs on a board, and it solves the problem most kosher boards have\u003c\/strong\u003e — no cheese, so the whole thing has to work on meat, texture and contrast instead.\u003c\/p\u003e\u003ch2\u003eWhat to put next to it\u003c\/h2\u003e\u003cp\u003eThe principle is contrast: \u003cstrong\u003esalty against sweet, firm against soft, rich against sharp.\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv class=\"gg-tw\"\u003e\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eRole\u003c\/th\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003cth\u003eWhy\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eThe anchor\u003c\/td\u003e\n\u003ctd\u003eA slab and a knife, or sliced\u003c\/td\u003e\n\u003ctd\u003eSubstantial, savory, needs nothing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSweet counterpoint\u003c\/td\u003e\n\u003ctd\u003eDried apricots, figs, dates\u003c\/td\u003e\n\u003ctd\u003eThe oldest pairing with cured meat there is\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAcid\u003c\/td\u003e\n\u003ctd\u003ePickles, olives, preserved lemon\u003c\/td\u003e\n\u003ctd\u003eResets the palate; stops the salt stacking up\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrunch\u003c\/td\u003e\n\u003ctd\u003eSeeded crackers, pretzels\u003c\/td\u003e\n\u003ctd\u003eCarries the meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThe odd one\u003c\/td\u003e\n\u003ctd\u003eDark chocolate\u003c\/td\u003e\n\u003ctd\u003eSounds wrong against chili biltong. Works\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTo drink\u003c\/td\u003e\n\u003ctd\u003eWhisky, a bold red, a hoppy beer\u003c\/td\u003e\n\u003ctd\u003eAll three cut salt, differently\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\u003ch2\u003eSlab or sliced?\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eA slab, if people will be standing around it for more than an hour.\u003c\/strong\u003e Slices in a bowl dry at the edges over a long afternoon; a slab does not, because you cut what you need when you need it. It also looks like something you made rather than something you opened.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSliced, if you want it eaten.\u003c\/strong\u003e A slab waits for someone willing to pick up a knife, and at a party that friction is real.\u003c\/p\u003e\u003ch2\u003eHow much\u003c\/h2\u003e\u003cp\u003eAbout \u003cstrong\u003e2 oz a head\u003c\/strong\u003e if the board has other food on it, \u003cstrong\u003e4 oz\u003c\/strong\u003e if the biltong is what people came for. Ten people with a mixed board is roughly a pound.\u003c\/p\u003e\u003cp\u003eOriginal suits a table. Peri Peri divides a room, which is entertaining at home and inconvenient at a kiddush.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eAvailability moves — we dry in batches rather than holding warehouse stock, so what is buyable today is whatever the cards below say. Sold-out formats come back.\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"sliced-biltong","title":"Sliced Biltong","description":"\u003cp\u003e\u003cstrong\u003eOur everyday bag, and the one to start with.\u003c\/strong\u003e Three ounces of sliced, ready-to-eat biltong — nothing to cut, nothing to prepare, no refrigeration. Original, Peri Peri or Loaded Garlic.\u003c\/p\u003e\u003ch3\u003eWhich flavor\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOriginal\u003c\/strong\u003e — beef first, then the warm citrus note of coriander. This is the reference point. If you have never had biltong, start here and judge everything else against it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeri Peri\u003c\/strong\u003e — the same, with real heat building behind it. Not a whisper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLoaded Garlic\u003c\/strong\u003e — roasted garlic, rounder and sweeter, savory rather than hot.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBuying for a table rather than yourself? Original suits everyone. Peri Peri divides a room, which is entertaining at home and inconvenient at a kiddush.\u003c\/p\u003e\u003ch3\u003eWhat is in it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOriginal\u003c\/strong\u003e — Grass-fed kosher beef, coriander, black pepper, salt, garlic, vinegar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeri Peri\u003c\/strong\u003e — Grass-fed kosher beef, coriander, red pepper, black pepper, salt, garlic, vinegar, brown sugar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLoaded Garlic\u003c\/strong\u003e — Grass-fed kosher beef, coriander, garlic, roasted garlic, salt, tomato powder, vinegar\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThat is the whole list. No chemicals, soy, dairy, eggs, nuts or fish. No MSG, no preservatives, no nitrates or nitrites, and no added sugar in the Original blend.\u003c\/p\u003e\u003ch3\u003eHow it is made\u003c\/h3\u003e\u003cp\u003eWhole muscle, trimmed and cut \u003cem\u003ewith\u003c\/em\u003e the grain, washed in vinegar, salted, coated in cracked coriander and black pepper, then hung in moving air for days. \u003cstrong\u003eNothing is ever heated.\u003c\/strong\u003e That is the difference between biltong and jerky: jerky is cooked in hours, biltong is cured and dried over days, which is why it stays tender instead of turning leathery. We dry it ourselves in small batches in Ormond Beach, Florida — not imported and rebagged.\u003c\/p\u003e\u003ch3\u003eWhat you get out of it\u003c\/h3\u003e\u003cp\u003eAround 36 g of protein and 240 calories in a 3 oz bag, with no added sugar in the Original blend and next to no carbohydrate — which is why it turns up in gym bags and on keto shopping lists. It is also salty, because salt is doing preservation work rather than seasoning work, so it is worth counting if you are watching sodium. Full nutrition facts are printed on every bag.\u003c\/p\u003e\u003cp\u003eOne 3 oz bag is roughly two servings. For a board with other food on it, plan about 2 oz a head; if biltong is the thing people are eating, 4 oz.\u003c\/p\u003e\u003ch3\u003eShipping and storage\u003c\/h3\u003e\u003cp\u003eFree US shipping over $50, $2.99–$3.99 below that. We also ship to Canada, Israel and the UK on a buyer-paid basis. Local pickup in Ormond Beach is usually ready within 24 hours.\u003c\/p\u003e\u003cp\u003eNo refrigeration needed. Every bag is sealed with an oxygen absorber, which is what makes three to six months in a cool, dry cupboard an honest number rather than an optimistic one. Once you open it, reseal and finish it within a few days, or refrigerate — dried meat pulls moisture back out of humid air.\u003c\/p\u003e\u003cp\u003eWe are certified Glatt Kosher by the \u003ca href=\"http:\/\/vaadrcf.com\/\" title=\"Rabbinate of Central \u0026amp; North Florida\"\u003eR.C.F.\u003c\/a\u003e and the \u003ca href=\"https:\/\/www.alephkosher.org\/\" title=\"Aleph Kosher\"\u003eAleph K.\u003c\/a\u003e \u003ca title=\"Kosher Certification\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0032\/4802\/9763\/files\/TGC_Kosher_Certificates_2021-2022.pdf?v=1638123726\"\u003eView our Kashrus Certificates\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eMost biltong sold in the United States carries no certification at all, and “kosher-style” is not a standard — there is nothing behind the phrase. \u003ca href=\"\/pages\/kosher-biltong\"\u003eMore on what Glatt certification actually covers\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Grub Company","offers":[{"title":"Original (3oz)","offer_id":29521650810947,"sku":"BTORIG3OZ","price":11.99,"currency_code":"USD","in_stock":true},{"title":"Peri Peri (3oz)","offer_id":29521654644803,"sku":"BTPP3OZ","price":11.99,"currency_code":"USD","in_stock":true},{"title":"Loaded Garlic (3oz)","offer_id":32223522291763,"sku":"BTLG3OZ","price":11.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0032\/4802\/9763\/files\/1_86e3ed14-9030-4a04-ad21-3d22cee87c92.png?v=1724247426"},{"product_id":"wholesale","title":"Bulk Biltong - 1LB of Sliced Biltong","description":"\u003cp\u003e\u003cstrong\u003eA full pound of sliced biltong, ready to eat.\u003c\/strong\u003e Same meat, same three flavors, no slicing required — and the best price per ounce we do.\u003c\/p\u003e\u003ch3\u003eWhat a pound is for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA household that has stopped treating it as a treat.\u003c\/strong\u003e One person with a real snack habit gets through about a pound a month.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA weekly Shabbos table.\u003c\/strong\u003e A pound split into four sealed bags is one bag a week.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOffices and events.\u003c\/strong\u003e Sliced disappears at a party; a slab waits for someone to pick up a knife.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoards and platters\u003c\/strong\u003e, where volume matters more than presentation.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eThe one habit that makes bulk actually work\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003ePortion it into week-size sealed bags on the day it arrives.\u003c\/strong\u003e Five minutes, and it is the difference between buying in bulk and slowly losing a pound of biltong. Every time you open a bag you restart the clock for everything inside it — so opening one large bag six times over three weeks is worse for the meat than opening four small ones once each. In a humid month it is not close.\u003c\/p\u003e\u003cp\u003eSealed and unopened, three to six months in a cool cupboard. Opened, a few days at room temperature or a couple of weeks refrigerated.\u003c\/p\u003e\u003cp\u003eNot sure of your flavor yet? Start with the \u003ca href=\"\/products\/biltong-sampler-pack\"\u003esampler\u003c\/a\u003e rather than committing a pound to a guess.\u003c\/p\u003e\u003ch3\u003eWhat is in it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOriginal\u003c\/strong\u003e — Grass-fed kosher beef, coriander, black pepper, salt, garlic, vinegar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeri Peri\u003c\/strong\u003e — Grass-fed kosher beef, coriander, red pepper, black pepper, salt, garlic, vinegar, brown sugar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLoaded Garlic\u003c\/strong\u003e — Grass-fed kosher beef, coriander, garlic, roasted garlic, salt, tomato powder, vinegar\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThat is the whole list. No chemicals, soy, dairy, eggs, nuts or fish. No MSG, no preservatives, no nitrates or nitrites, and no added sugar in the Original blend.\u003c\/p\u003e\u003ch3\u003eHow it is made\u003c\/h3\u003e\u003cp\u003eWhole muscle, trimmed and cut \u003cem\u003ewith\u003c\/em\u003e the grain, washed in vinegar, salted, coated in cracked coriander and black pepper, then hung in moving air for days. \u003cstrong\u003eNothing is ever heated.\u003c\/strong\u003e That is the difference between biltong and jerky: jerky is cooked in hours, biltong is cured and dried over days, which is why it stays tender instead of turning leathery. We dry it ourselves in small batches in Ormond Beach, Florida — not imported and rebagged.\u003c\/p\u003e\u003ch3\u003eShipping and storage\u003c\/h3\u003e\u003cp\u003eFree US shipping over $50, $2.99–$3.99 below that. We also ship to Canada, Israel and the UK on a buyer-paid basis. Local pickup in Ormond Beach is usually ready within 24 hours.\u003c\/p\u003e\u003cp\u003eNo refrigeration needed. Every bag is sealed with an oxygen absorber, which is what makes three to six months in a cool, dry cupboard an honest number rather than an optimistic one. Once you open it, reseal and finish it within a few days, or refrigerate — dried meat pulls moisture back out of humid air.\u003c\/p\u003e\u003cp\u003eWe are certified Glatt Kosher by the \u003ca href=\"http:\/\/vaadrcf.com\/\" title=\"Rabbinate of Central \u0026amp; North Florida\"\u003eR.C.F.\u003c\/a\u003e and the \u003ca href=\"https:\/\/www.alephkosher.org\/\" title=\"Aleph Kosher\"\u003eAleph K.\u003c\/a\u003e \u003ca title=\"Kosher Certification\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0032\/4802\/9763\/files\/TGC_Kosher_Certificates_2021-2022.pdf?v=1638123726\"\u003eView our Kashrus Certificates\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eOrdering for a shop, a simcha or an event? We dry to order in batches, so get in touch early if you need a specific quantity by a date — a week of notice turns a problem into a non-event.\u003c\/p\u003e","brand":"Grub Company","offers":[{"title":"Original","offer_id":19416959090755,"sku":"BTORIGBULK1LB","price":58.0,"currency_code":"USD","in_stock":false},{"title":"Peri Peri","offer_id":29589115994179,"sku":"BTPPBULK1LB","price":58.0,"currency_code":"USD","in_stock":false},{"title":"Loaded Garlic","offer_id":39394246000691,"sku":"BTLGBULK1LB","price":58.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0032\/4802\/9763\/files\/Screenshot2024-01-11at11.53.12PM.png?v=1705038854"},{"product_id":"biltong-slabs","title":"Biltong Slabs","description":"\u003cp\u003e\u003cstrong\u003eA pound of biltong, uncut.\u003c\/strong\u003e You slice it yourself, to whatever thickness you like, as you go. Original, Peri Peri or Loaded Garlic.\u003c\/p\u003e\u003ch3\u003eWhy anyone buys a slab\u003c\/h3\u003e\u003cp\u003eThree real reasons, and one honest warning.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eYou control the cut.\u003c\/strong\u003e Thin and translucent, or thick and chewy. Sliced biltong is already decided for you; a slab is not.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt holds far better across a long afternoon.\u003c\/strong\u003e Slices sitting in a bowl for four hours dry out at the edges. A slab does not, because you cut what you need when you need it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt looks like food rather than a snack.\u003c\/strong\u003e On a board, with a knife beside it, it reads as something you made rather than something you opened.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe warning: \u003cstrong\u003ea slab is an ingredient, not a snack.\u003c\/strong\u003e It needs a board, a sharp knife and somebody willing to use them. If you want to eat straight from the bag, buy \u003ca href=\"\/products\/sliced-biltong\"\u003esliced\u003c\/a\u003e instead. At a party that friction is real — sliced disappears, a slab waits for a volunteer.\u003c\/p\u003e\u003ch3\u003eKeeping a slab\u003c\/h3\u003e\u003cp\u003eA slab wants the opposite of what a sealed bag wants: \u003cstrong\u003eair.\u003c\/strong\u003e Keep it in paper or cloth somewhere with a little movement, not sealed in plastic. It carries on drying slowly, which is a feature — it gets firmer and more concentrated over weeks rather than going off. A fine white bloom on the surface is crystallized salt, not mold.\u003c\/p\u003e\u003cp\u003eA pound feeds about ten people generously as part of a board, or thirty at a kiddush if it is one of several things out.\u003c\/p\u003e\u003ch3\u003eWhat is in it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOriginal\u003c\/strong\u003e — Grass-fed kosher beef, coriander, black pepper, salt, garlic, vinegar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeri Peri\u003c\/strong\u003e — Grass-fed kosher beef, coriander, red pepper, black pepper, salt, garlic, vinegar, brown sugar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLoaded Garlic\u003c\/strong\u003e — Grass-fed kosher beef, coriander, garlic, roasted garlic, salt, tomato powder, vinegar\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThat is the whole list. No chemicals, soy, dairy, eggs, nuts or fish. No MSG, no preservatives, no nitrates or nitrites, and no added sugar in the Original blend.\u003c\/p\u003e\u003ch3\u003eHow it is made\u003c\/h3\u003e\u003cp\u003eWhole muscle, trimmed and cut \u003cem\u003ewith\u003c\/em\u003e the grain, washed in vinegar, salted, coated in cracked coriander and black pepper, then hung in moving air for days. \u003cstrong\u003eNothing is ever heated.\u003c\/strong\u003e That is the difference between biltong and jerky: jerky is cooked in hours, biltong is cured and dried over days, which is why it stays tender instead of turning leathery. We dry it ourselves in small batches in Ormond Beach, Florida — not imported and rebagged.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA note on availability:\u003c\/strong\u003e we set aside only a handful of slabs per batch, so they run out before anything else does and a restock can take a few weeks.\u003c\/p\u003e\u003ch3\u003eShipping and storage\u003c\/h3\u003e\u003cp\u003eFree US shipping over $50, $2.99–$3.99 below that. We also ship to Canada, Israel and the UK on a buyer-paid basis. Local pickup in Ormond Beach is usually ready within 24 hours.\u003c\/p\u003e\u003cp\u003eNo refrigeration needed. Every bag is sealed with an oxygen absorber, which is what makes three to six months in a cool, dry cupboard an honest number rather than an optimistic one. Once you open it, reseal and finish it within a few days, or refrigerate — dried meat pulls moisture back out of humid air.\u003c\/p\u003e\u003cp\u003eWe are certified Glatt Kosher by the \u003ca href=\"http:\/\/vaadrcf.com\/\" title=\"Rabbinate of Central \u0026amp; North Florida\"\u003eR.C.F.\u003c\/a\u003e and the \u003ca href=\"https:\/\/www.alephkosher.org\/\" title=\"Aleph Kosher\"\u003eAleph K.\u003c\/a\u003e \u003ca title=\"Kosher Certification\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0032\/4802\/9763\/files\/TGC_Kosher_Certificates_2021-2022.pdf?v=1638123726\"\u003eView our Kashrus Certificates\u003c\/a\u003e.\u003c\/p\u003e","brand":"Grub Company","offers":[{"title":"Peri Peri","offer_id":32453437030451,"sku":"BTPPSLAB1LB","price":58.0,"currency_code":"USD","in_stock":false},{"title":"Loaded Garlic","offer_id":32453437063219,"sku":"BTTGSLAB1LB","price":58.0,"currency_code":"USD","in_stock":false},{"title":"Original","offer_id":32453437128755,"sku":"BTORIGSLAB1LB","price":58.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0032\/4802\/9763\/files\/Screenshot2024-01-11at11.55.12PM.png?v=1705039012"}],"url":"https:\/\/thegrubcompany.com\/collections\/biltong-for-a-charcuterie-board.oembed","provider":"Grub Company","version":"1.0","type":"link"}