Biltong, one of Farmer Angus’s best selling products is expertly made in this episode featuring Butcher Spencer. The biltong is made from silverside- an incredibly versatile piece of meat. As well as making excellent biltong, it also makes bresaola.
The biltong is spiced and then stands overnight in the cold-room. Following that, it is hung in a hot room with lots of air movement, where it normally takes three days to dry. Farmer Angus’ biltong is made with salt, coriander and a 12 year old organic vinegar.
It can be sold sliced or whole!
About Farmer Angus:
Angus McIntosh is Farmer Angus. He grew up on a cattle ranch in Kwa-Zulu Natal and studied Management Accounting at Stellenbosch University, before stockbroking for Goldman Sachs in London for just over four years. Declining the offer of a promotion, he left his job and moved to South Africa, where he built a clay home. With inspiration from various people along the way, he eventually became a biodynamic student, grass farmer and carbon sequestrator.
Farmer Angus is one of two grass fed, pasture-reared beef producers in the Western Cape- it is the only butchery in the country that does not add nitrates or gluten to the meat.