Biltong is a traditional air-dried, cured meat originating from South Africa, beloved for its savory flavor and high protein content. While the uninitiated might think all biltong is created equal, a significant distinction exists between its lean and fatty variations. Fatty biltong, in particular, is a delicacy for those who appreciate a richer, more succulent snack. This guide will explore exactly what fatty biltong is, how it's made, and what sets it apart from its leaner sibling.
What Makes Biltong "Fatty"?
Fatty biltong is defined by its use of a cut of meat that retains a healthy strip or cap of fat. Instead of being trimmed of all fat, as is often the case with lean biltong, a choice cut like Black Angus silverside or topside is selected specifically for its generous fat content. During the slow air-drying process, this layer of fat undergoes a transformation. The fat renders and melts into the meat, infusing it with a rich, buttery flavor and keeping the final product softer and more moist. The result is a far more indulgent and tender experience compared to the drier, chewier nature of lean biltong. For some connoisseurs, this added fat is the most delectable part, elevating the snack to a higher level of savory deliciousness.
The Science Behind the Rich Flavor
The unique flavor profile of fatty biltong is not just a happy accident; it is the result of a specific curing and drying process. The high-quality beef is first marinated in a blend of vinegar and spices, typically including coriander, salt, and black pepper. The vinegar acts as a curing agent, while the spices add depth of flavor. As the meat hangs to air-dry, the fat slowly absorbs the flavors of the spices and vinegar. Furthermore, the quality of the fat itself plays a major role. For example, some aficionados specifically seek out "yellow fat" biltong, which comes from older, grass-fed cattle and is prized for its richer flavor and translucent, oily quality. This contrasts with "white fat" biltong, which comes from younger, often grain-fed, animals and can be less flavorful. Proper drying is crucial to ensure the fat does not become rancid, resulting in the desired buttery flavor.
Choosing the Right Cut of Meat
The foundation of excellent fatty biltong is a premium cut of meat with a good fat cap. While various meats can be used for biltong, beef is the most common and popular choice. The best cuts for fatty biltong are typically those from the hip area, such as topside or silverside. These cuts often have a naturally occurring fat layer that is ideal for creating a buttery, succulent final product. It is also important to use high-quality, fresh beef, as the quality of the meat will directly impact the flavor and safety of the final biltong. Producers often select cuts with specific marbling and fat content to meet the expectations of customers who prefer the fatty variety.
Comparing Lean vs. Fatty Biltong
The choice between lean and fatty biltong is a matter of personal preference, with each offering a distinct snacking experience. Here is a comparison to help illustrate the differences:
| Feature | Lean Biltong | Fatty Biltong |
|---|---|---|
| Flavor Profile | Intense, concentrated beef flavor with a strong spice profile. | Richer, more complex, and buttery due to the rendering fat. |
| Texture | Firmer, chewier, and drier. | Softer, more tender, and often moister in the center. |
| Meat Cut | Trimmed of most fat before curing. | Selected cuts with a generous fat cap. |
| Drying Time | Generally shorter due to lower fat and moisture content. | Can take longer to dry properly, needing careful monitoring. |
| Nutritional Profile | Higher protein-to-fat ratio; lower calorie density. | Lower protein-to-fat ratio; higher calorie density. |
| Best For | Protein seekers, athletes, low-fat diets. | Flavor enthusiasts, keto diets, those who prefer richer snacks. |
The Process of Making Fatty Biltong
Creating fatty biltong is an art that requires attention to detail, especially regarding the moisture content and fat. While the basic process is similar to making lean biltong, the longer drying time and fat content require more careful handling. The general steps are as follows:
- Prepare the Meat: Select a high-quality, fresh beef cut like silverside or topside with a good layer of fat. Cut the meat into thick strips, following the grain.
- Make the Marinade: Create a mix of vinegar and spices. Traditional spices include coarse salt, toasted and crushed coriander seeds, and black pepper.
- Cure the Meat: Soak the meat in the marinade for several hours, or overnight, to allow the flavors to penetrate.
- Dry the Meat: Pat the meat dry and hang it in a cool, well-ventilated space. Air circulation is critical for preventing spoilage, especially with the higher fat content.
- Monitor the Drying: The drying time can vary from 4 to 10 days, depending on the thickness of the meat, humidity, and desired moisture level. For fattier biltong, the process often takes longer.
- Slice and Store: Once dried to your preferred texture, slice the biltong thinly across the grain. Store it properly in a cool, dry place, ideally in a breathable bag or refrigerated, to prolong its shelf life.
Read more about the history and general process of biltong on its Wikipedia page.
Conclusion
Fatty biltong is a testament to the fact that sometimes, the richness of flavor comes from embracing what is often discarded. Its succulent, buttery taste and moist texture offer a delightful contrast to the more common lean variety. By using high-quality meat with a healthy fat cap and meticulously controlling the air-drying process, artisans and home cooks alike can create a truly special snack. Whether you're a long-time biltong lover or a curious newcomer, exploring the world of fatty biltong is a journey into a deeper, more flavorful side of this classic South African delicacy.
