Kosher Biltong

Most biltong sold in the United States is not kosher. Ours is — certified Glatt Kosher, made from grass-fed kosher beef, air-dried in small batches in Ormond Beach, Florida. Everything on this page carries the same certification.

Which one to buy

Why so little biltong is certified

Biltong is traditionally made from hindquarter cuts, and the hindquarter contains the sciatic nerve and its surrounding forbidden fats. Removing them is a skilled job called nikkur, or porging, and outside Israel it is rarely done commercially — so most kosher butchers simply do not sell hindquarter beef. A kosher biltong maker has to either source properly porged meat or reformulate around forequarter cuts. Both cost more. That is the entire reason this shelf is short.

Which is also why “kosher-style” means nothing at all. There is no such standard and nobody is checking it.

What is in it

Beef, coriander, black pepper, salt, garlic, vinegar. That is the Original blend in full. No chemicals, soy, dairy, eggs, nuts or fish. No MSG, no preservatives, no nitrates or nitrites, and no added sugar. Around 36 g of protein in a 3 oz bag.

Nothing is ever heated — the vinegar drops the surface pH, the salt draws the water out, and days of moving air do the rest. The full explanation of what Glatt certification actually covers.

Availability 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.