Half a KG Oupas Original Biltong
Order Oupas Original biltong in bulk. We cut it fresh for you to order and vacuum pack immediately to ship. We pack everything we cut from the stick into the packet, this includes the softer middle, any fat and the drier ends.
Ingredients: Beef, Malt vinegar from Barley, Worcestershire Sauce (Malt vinegar from barley, Spirit vinegar, Molasses, Sugar, Anchovies, Fish Tamerind Extract, Onions, Garlic, Spice, Flavourings) Coriander, Sea Salt, Black Pepper.
Greeff’s Beef Biltong Oupas Original is a 100% natural product, we do not use nitrates and it is air cured with malt vinegar and sea salt to preserve it. This way of preservation works perfectly in a very dry climate, sadly this is not the UK climate!
We replicate the perfect conditions in our butchery and pack it as carefully as we can. However there is always a percentage of biltong made in the UK climate that will eventually grow mould. This is entirely normal and natural.
Biltong sold by weight in 500g packets. We cut the whole stick into your packet on the same day as we post it to you. It is packed in a vacuum pack so that it arrives in perfect condition. You will receive the slightly wetter middle, possibly some fat found naturally in the stick and the drier harder ends of the stick. The pieces will vary in size. Care for your biltong is your responsibility. This is what we advise:
As soon as you receive your 500g order please either:
- Open the packet and eat it with some friends on the same day.
- Put the whole bag in the freezer until such time within 3 months you want to eat it, it defrosts very quickly.
- Empty the bag and leave contents in an open bowl in a safe dry shaded place. It will dry out a little more in the summer or in a centrally heated house. You can take handfuls out over a week if you can be that strong minded! Please cover it by using a breathable tea towel or fly cover
Nutritional Analysis per 100g.
|Of which saturates||1.45|
|Of which monounsaturates||2.47|
|Of which polyunsaturates||0.51|
|Of which sugars||2.7|