Aitch’s Biltong 南非比爾通風乾牛肉

本土香港製造風乾牛肉(比爾通Biltong*)，係由100%草飼牛肉風乾而成，牛味濃郁而且調味健康，有零糖版本，生酮都岩食! 每100G肉仲有超過50G蛋白質，係零食界既林寶堅尼，健身界既Mr O!

*比爾通（英語：Biltong）係原產於南非的一種醃製肉類，在波札那等非洲南部國家也較為常見。可以用來製作比爾通的肉類有很多，例如牛肉或是鴕鳥肉等。製作時，通常是將生的脊肉順著紋理切成條，或是橫向切成薄片，然後加料醃製並風乾。

「比爾通」一詞來源於荷蘭語，由「bil」（臀肉）和「tong」（長條）兩個詞組合而成。

Source from: Wikipedia

比爾通Biltong同平時食開既牛肉乾有咩分別?

1. Biltong較健康，因為醃製用料天然(黑胡椒、芫荽、鹽、糖、醋)，無用任何化學物，味精或添加物。
2. Biltong會以生肉風乾而成，牛肉乾就通常會用熟肉。
3. Biltong調味極輕，食真肉味，唔會好似牛肉乾咁重糖重醬。

Biltong is a form of dried, cured meat which originated in Southern African countries. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky; both are spiced, dried meats.

The word “biltong” is from the Afrikaans bil (“buttock”) and tong (“strip” or “tongue”).

Source from: Wikipedia

Difference between Biltong and other beef jerky

1. Biltong is a healthier option, as the curing and seasoning uses only natural ingredients like black pepper, coriander, salt, sugar, and vinegar. No artificial chemicals, MSG, or other additives are used in the preparation process.
2. Biltong is made by air-drying raw meat, while beef jerky is typically made from cooked meat.
3. Biltong has a very light seasoning, allowing the true flavor of the meat to shine through. It is not as heavily sweetened or sauced as typical beef jerky.