Bulk Biltong - 1LB of Sliced Biltong

A full pound of sliced biltong, ready to eat. Same meat, same three flavors, no slicing required — and the best price per ounce we do.

What a pound is for

• A household that has stopped treating it as a treat. One person with a real snack habit gets through about a pound a month.
• A weekly Shabbos table. A pound split into four sealed bags is one bag a week.
• Offices and events. Sliced disappears at a party; a slab waits for someone to pick up a knife.
• Boards and platters, where volume matters more than presentation.

The one habit that makes bulk actually work

Portion it into week-size sealed bags on the day it arrives. 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.

Sealed and unopened, three to six months in a cool cupboard. Opened, a few days at room temperature or a couple of weeks refrigerated.

Not sure of your flavor yet? Start with the sampler rather than committing a pound to a guess.

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.

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.

Ordering 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.