Biltong

Biltong is a form of dried, cured meat that originated in Southern African countries (South Africa, Zimbabwe and Zambia). Various types of meat are used to produce it, ranging from beef and game meats to 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 in that they are both spiced, dried meats; however, the typical ingredients, taste and production processes may differ.

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

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 saltpeter kills Clostridium botulinum, the deadly bacterium that causes botulism while the acidity of the vinegar inhibits its growth. According to the World Health Organization, 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 South Africa 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.

While biltong is usually eaten as a snack, it can also be diced up into stews, or added to muffins or pot bread. Biltong-flavoured potato crisps have also been produced, and there are cheese spreads with biltong flavour. Finely shredded biltong is eaten on slices of bread and in sandwiches.

Biltong can be used as a teething aid for babies.

Biltong is a high-protein food.


Babylonstoren

Earlier this year, to celebrate 10 years of working together, we travelled to Mischa's home town of Cape Town in South Africa.

We were greeted by warm summer sunshine, the most amazing food and gorgeous wines. For some time now, we had heard about the beautiful wine estate of Babylonstoren, situated between Franschoek and Stellenbosch. Driving up on the long dirt road on a scorching hot Sunday afternoon, with vineyards on either side and the mountains ahead of us, we were certainly in for a treat.

The manicured and sculpted gardens, also referred to as the Versaille of Africa, welcomed us. The fertile land produces the most amazing, ripe and varied ingredients which are used in their two restaurants, The Greenhouse, which offers a more laid back and relaxed atmosphere and their fine-dining restaurant Babel.

Hours can be spent wandering through the gardens and surroundings. If you have more time, and the budget, you can also stay in the Farm Hotel, which is tailored to be your home away from home. There's also a spa where you can be pampered and rejuvenated.

The shop sells the most beautiful local produced - think artisan breads baked right on the premises, meat, cheese, fruit and vegetables. Not to mention their own label wines, books and other beautiful items.

The only way to best appreciate this magnificent part of the world is not by reading the written word, but by experiencing it trough photos and images, or better yet, by going and visiting it for yourself.

For more information, visit Babylonstoren.


Pepin Condé Cabernet Sauvignon - Red Wine

Origin:
Stark-Condé Wines is a family business that produces high-quality artisan wines in Stellenbosch, South Africa. American born and raised José Condé earned his stripes working in the art and design world for 15 years. In 1997, he moved with his wife and two daughters to South Africa, where, together with his father-in-law Hans Schroder (owner of Neil Elis Wines), founded in Stark-Condé Wines in 1998. The name of the company is a combination of the surnames of co-owner and winemaker José Condé and of his wife. Pepin Condé is a trademark of Stark-Condé. The name is derived from the local wine maker's childhood pet name: (José) Pepin Condé...
The brand stands for high-quality wines made from specific vineyards outside the usual wine region of the Stark-Condé wines. These specially selected vineyards all produce top quality grapes with their own character. For this wine, mainly cabernet sauvignon and merlot grapes from a well known vineyard on the Bottelary Hills in Stellenbosch are used, supplemented with grapes from Helderberg and Jonkershoek Valley. The average height of the vineyards is 250 m and the average age of the vines is around 15 years.

Production:
This wine is classicly vinified. The destalked and crushed grapes are fermented in stainless steel tanks and pumped 3 times daily so that the juices come into contact with oxygen. After the alcoholic fermentation, the grape must is compressed and transferred back into the stainless steel tanks where it undergoes the malolactic fermentation. Part of the wine fermentation takes place in oak barrels. The assembled wine is matured for 12 months partly in French and partly in American oak barrels. Before bottling, the wine is lightly filtered.

Taste impression:
Typical classic 'Stellenbosch' Cabernet wine, intensely aromatic, plenty of ripe dark fruit, powerful, fleshy and full, with prominent tannins and a very pleasant 'spicy touch'. Serve at: 15-17 ° C. Ageing potential: a few years after the harvest at best.

Culinary advice:
Ideal accompaniment to meat dishes with a powerful, rich flavour: beef, game, lamb, grilled meat, from the braai or barbecue, roasted in the oven or the rotissoire, or in stews... Also delicious with ripe, hard farmhouse cheeses.

Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton

Every two weeks we will be giving away a bottle of the featured wine. To stand a chance of enjoying a bottle, fill out the contact form including the name of the wine and we will let you know if you have been selected.