Loading... Please wait...

Our Newsletter


  • Image 1
  • A beautiful cut of fresh silverside, ready to make some Kahahari biltong. 
Kel says:  I first run the meat through a bowl of brown vinegar. I use 45 g spice per Kg meat and marinade in the fridge for 4 hrs.
  • 5 Kg silverside Kalahari biltong in preparation. Thanks Kel.
  • The final product. Thank Kel.
Current Stock:
Sold Out

Sorry but this item is currently unavailable.

Please check back at a later stage.

Bookmark and Share

Product Description

This is a very popular blend of spices with a prominent beef "country" flavour.

Instructions: use 40-50 g spice per Kg meat. Mix/tumble the spice, meat and any additional ingredients together; leave overnight to marinate; mix tumble again, then dry to 40-50% moisture loss.

Ingredients: Flavouring, sea salt, dextrose, spices (irradiated), preservative (potassium sorbate E202) and spice extract. Contains genetically modified organisms.

Not suitable for people with wheat gluten, soya bean, milk or egg allergies.


Made in South Africa by Freddy Hirsch Group (Pty) Ltd. Website: www.freddyhirsch.co.za

Find Similar Products by Category

Write your own product review

Product Reviews

  1. My experience

    Posted by Kelvin on 6th Jul 2016

    I've been making biltong, both spicy and original for years and I have tried multiple spice mixes, this one is one of the good ones. I would definitely recommend this to anyone.

You Recently Viewed...