Biltong Slabs

A pound of biltong, uncut. You slice it yourself, to whatever thickness you like, as you go. Original, Peri Peri or Loaded Garlic.

Why anyone buys a slab

Three real reasons, and one honest warning.

• You control the cut. Thin and translucent, or thick and chewy. Sliced biltong is already decided for you; a slab is not.
• It holds far better across a long afternoon. 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.
• It looks like food rather than a snack. On a board, with a knife beside it, it reads as something you made rather than something you opened.

The warning: a slab is an ingredient, not a snack. It needs a board, a sharp knife and somebody willing to use them. If you want to eat straight from the bag, buy sliced instead. At a party that friction is real — sliced disappears, a slab waits for a volunteer.

Keeping a slab

A slab wants the opposite of what a sealed bag wants: air. 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.

A pound feeds about ten people generously as part of a board, or thirty at a kiddush if it is one of several things out.

What is in it

• Original — Grass-fed kosher beef, coriander, black pepper, salt, garlic, vinegar
• Peri Peri — Grass-fed kosher beef, coriander, red pepper, black pepper, salt, garlic, vinegar, brown sugar
• Loaded Garlic — Grass-fed kosher beef, coriander, garlic, roasted garlic, salt, tomato powder, vinegar

That 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.

How it is made

Whole muscle, trimmed and cut with the grain, washed in vinegar, salted, coated in cracked coriander and black pepper, then hung in moving air for days. Nothing is ever heated. 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.

A note on availability: 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.

Shipping and storage

Free 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.

No 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.

We are certified Glatt Kosher by the R.C.F. and the Aleph K. View our Kashrus Certificates.