Biltong & Jerky — Air-Dried Perfection
South African-style biltong, made in Perth.
Air-dried the traditional Free State way — coriander, black pepper, brown vinegar, sea salt. Wagyu biltong sliced thin for tearing.
Why Perth chooses THE BUTCHER BOX for biltong & jerky
Biltong is a Free State institution. THE BUTCHER BOX head butcher grew up in Bloemfontein, and our biltong recipe follows the traditional South African method to the letter — whole silverside marinated overnight in brown vinegar, coarse black pepper, cracked coriander seed and sea salt, then air-dried for seven to fourteen days in a controlled-humidity room at our Malaga butchery. The result is a chewy, deeply-flavoured cured meat that eats like South African tapas — pair it with a good beer and it disappears in ten minutes.
We produce three biltong lines and one jerky. Traditional biltong (the everyday hero) is made from Australian silverside — leaner and cleaner than the fattier cuts you'll find in Melbourne. Wagyu biltong (our premium tier) is made from the same Wagyu we serve as ribeye — the extra marbling comes through even after drying, and the texture is closer to prosciutto than to traditional biltong. Chilli biltong adds Perth-hot bird's-eye chillies to the marinade for a serious kick. Our beef jerky is thicker-cut, smoked rather than air-dried, and finished with a smoky BBQ glaze — a proper American-style snack, not the shattering-in-your-mouth mass-produced supermarket standard.
Biltong is the diaspora comfort food for Perth's substantial South African community across the northern corridor. It's also a serious desk-snack for anyone chasing high-protein low-carb — no additives, no preservatives, no seed oils, no sugar. Vacuum-sealed at portion size so an open bag doesn't dry out overnight. Subscribe to any box for 5% off plus a free pack of Wagyu Beef Burgers per delivery, or build a biltong-heavy box on this page. Free delivery on every order across Perth metro.