1. How to eat biltong:

With your mouth and fingers. Although you could add a cold beer, good bottle of red, a cheese platter or smorgasbord accompanied with other fine meats for a full throttle taste explosion.

2. How to store biltong:

Dont! Just eat it! But if you have to store it, a brown paper bag is best in a cool dry place or the fridge. Biltong doesn't like warm and humid combinations. It might bark at you or Moo at you in the middle of the night.

3. Which biltong should I buy:

First off - don't be afraid of the white meat. That's the old fashioned way of feeding your brain in more ways than one. Thinly sliced fatty biltong comes directly from heaven. Our preference is a red wine centre, surrounded by full flavour brown crust on every slice. Mini steaks for mini taste explosions.