Jack Link's only use select rump beef, cut into thin strips. These are then seasoned carefully with their special family recipe using selected ingredients. Finally the thin beef strips are cooked and then dried slowly - in the traditional way. Carefully packed in protective atmosphere to guarentee best taste. Jack Links tastes best when kept at room temperature.

Biltong is slightly different to jerky. It is cured and marinated for 24 house and then hung on hooks to air dry for up to a week as thicker pieces and then sliced thinly afterwards. While jerky is cut thin first and then cooked on a rack at a low temperature to slowly dehydrate and cook the meat.

Ingredients: It takes 240 g of beef for 100 g biltong. Beef, vinegar, iodised salt (salt, potassium iodate), spices, maize starch, garlic powder, onion, tomato, paprika, spice extract, yeast extract, smoke flavouring, preservative (sodium nitrite, potassium sorbate), salt. 

Allergens: For allergens see ingredients in Bold. Packed in a protective atmosphere, keeps without refrigeration. Oxygen absorber in package is not edible.