Chilli Bites

Full product description

Lean, fiery and seriously snackable, our chilli bites are thin-cut strips of air-dried beef with a lively chilli kick. They’re drier than classic biltong for a firm, satisfying chew, seasoned with coriander and pepper, then finished with warming chilli. High-protein, low-faff—perfect for on-the-go nibbling, gym bags and grazing boards.

Why you’ll love it

• Thin, dry-cut for a bold, chewy bite

• Chilli warmth balanced by classic biltong spice

• Ready to eat—clean, high-protein snack

• Great for hiking, road trips, lunchboxes and sharing

Product details

• Traditionally cured beef strips, air-dried to a firmer finish

• Seasoned with coriander, black pepper and chilli (heat: medium; batch dependent)

• Supplied ready-sliced in handy pieces

• Allergen info: spice mix may contain sulphites—please check the label

How to enjoy

• Straight from the pack at room temperature

• Cheeseboards & pint snacks with pickles and nuts

• Protein topper: scatter over salads or ramen bowls

• Trail fuel: pack for hikes and long drives

Storage & handling

• Store cool and dry; once opened, reseal and refrigerate

• Best within 3–5 days of opening

• If the pack includes a desiccant, do not eat

• Not meant for high-heat cooking—enjoy as-is

FAQs

How spicy are they?
A steady medium heat that builds—flavour-first rather than blow-your-head-off.

How do they differ from biltong?
Chilli bites are thinner and drier, giving a firmer chew and punchier spice.

Do I need to cook them?
No—ready to eat. Let them warm slightly for best flavour.

Are they very salty?
Well seasoned; pair with something fresh (pickles, fruit, crisp veg) for balance.

Meat preservation as a survival technique dates back to ancient times. Indigenous peoples of Southern Africa, such as the Khoikhoi, preserved meat by slicing it into strips, curing it with salt, and hanging it up to dry. European seafarers preserved meat for their long journeys by curing meat in salt or brine. European settlers (Dutch, German, French) who arrived in southern Africa in the early 17th century used vinegar in the curing process, as well as saltpetre (potassium nitrate). The potassium nitrate in saltpetre kills Clostridium botulinum, the deadly bacterium that causes botulism while the acidity of the vinegar inhibits its growth. According to the World Health Organisation, C. botulinum will not grow in acidic conditions (pH less than 4.6), therefore the toxin will not be formed in acidic foods. The antimicrobial properties of certain spices have also been drawn upon since ancient times. The spices introduced to biltong by the Dutch include pepper,coriander and cloves. The need for food preservation in the new colony was pressing. Building up herds of livestock took a long time, but with game in abundance in South Africa, traditional methods were called upon to preserve the meat of large African animals such as the eland in a warm climate. Iceboxes and refrigerators had not been invented yet. Biltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony north and north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek. The meat was preserved and hung to be dried for a fortnight during the colder winter, with the cold temperatures aiding to further inhibit bacterial and fungal growth. Once suitably dried, the biltong was ready for packing in cloth bags, which allow air circulation to prevent mould.We only use prime cuts of British, Irish & Scottish silverside cuts of beef, air dried in a specially made dryer.Biltong is similar to Beef jerky however it is much tastier! FOOD ALLERGENS AND INTOLERANCES Full ingredients list available upon request Our Biltong Spices may contain: MILK, EGG, SOY, WHEAT GLUTEN, CELERY.