Biltong vs. Jerky: What's the Difference?
Both are cured beef snacks you can eat on the go — but biltong and jerky are made in fundamentally different ways, and that gap shows up in every bite. Use our side-by-side comparison below to see exactly where they differ in curing method, texture, and flavor, then get a personalized recommendation from our own lineup.
Biltong vs. Jerky: What's the Difference?
Why the Difference Actually Matters
Biltong traces its roots to South African tradition. It's cut thick, cured with vinegar and a spice blend, and air-dried — no added heat. The result is a tender, melt-in-your-mouth texture with a rich, spiced, and subtly tangy flavor. Jerky, rooted in American tradition, is typically cut thin and dried with heat or smoke, producing a chewier bite and a smokier or saltier flavor profile.
That curing-method difference — air-dried versus heat-dried — is the most fundamental distinction. Everything else (texture, chew, flavor, moisture level) flows from that single process choice.
Frequently Asked Questions
Is biltong healthier than jerky?
Both are high-protein, meat-based snacks. The key difference is that traditional biltong is made without added heat, which some people prefer. Check the ingredient list of any specific product for the full picture — our biltong ingredients are listed clearly on every product page.
Is biltong the same as beef jerky?
No. While both are dried beef snacks, they differ in curing method, cut thickness, and the use of heat. Biltong is air-dried using vinegar and spices; jerky is typically heat- or smoke-dried. The taste and texture are noticeably different once you try both side by side.
Which is better for sharing or gifting?
Do you carry both biltong and jerky?
Yes — we carry a full range of biltong cuts (sliced, mini, slabs, chili bites) and our signature Meat Candy jerky. Use the comparison tool above to find the right fit.