The art of dried meat has never been exclusively reserved for South African biltong. It is a culinary heritage that reflects the traditions of the four corners of the world. Each region has developed its own technique, its own taste, its own ritual.
Jerky (United States)
In the United States, it's essential to be well-prepared for travel. Jerky is the perfect snack ; finely dried and often smoked, it's tougher than biltong. Very popular in its country of origin, it has the added benefit of keeping much longer than its counterparts.
Bresaola (Italy) and Grisons meat (Switzerland)
Italian bresaola and Swiss Grisons meat are two cured meats made from lean beef fillet , dried in the pure mountain air. Served in thin slices, they embody gourmet dried meat .
Bak kwa (China)
Originating in southern China, bak kwa is finely minced pork marinated in a sweet and savory sauce (soy sauce, sugar, spices), then grilled over a fire after drying. Very popular during Chinese New Year, it is distinguished by its tender, almost candied texture and caramelized flavor. A kind of ultra-indulgent meat confection !
Charqui (South America)
Charqui (the origin of the word “jerky”) is sun-dried, salted, and sometimes smoked llama or beef meat , invented by the Incas to feed warriors on their journeys. Very rich in protein, it is still eaten today in the Andes, often rehydrated in traditional dishes. A pre-Columbian heritage that lives on.
Pastirma (Türkiye)
Pastirma is dried beef that is pressed and coated with a spice blend called "çemen" (garlic, fenugreek, paprika). Intense in flavor, it is served in thin slices, often for breakfast or as part of a mezze platter. It is a very old Middle Eastern specialty, considered one of the ancestors of pastrami .
Why is dried meat making a strong comeback today?
In a world where people seek taste, naturalness, protein, and convenience, artisanal dried meat is emerging as a healthy alternative to ultra-processed snacks. Rich in protein and low in carbohydrates, it appeals to athletes, adventurers, gourmet grocers, and lovers of authentic flavors alike.
✨ Conclusion: Dried meat, a never-ending meat journey
Whether you're a fan of bold flavors, melt-in-your-mouth textures, or looking for natural protein snacks, dried meat from around the world has something to offer everyone. Tasting a South African biltong, an Italian bresaola, or a Texan jerky is like tasting a piece of culture, a fragment of ancestral know-how.
At Monsieur Biltong, we celebrate this art of meat with passion and creativity, to introduce all food lovers to a new way of enjoying meat, respecting traditions and taste.
Do you want to try some too?
