A Brief History of Air-Dried Meat

Air dried meat has played a big role in food preservation for centuries. Because it doesn’t require refrigeration, it has long been used for long term food storage. Many cultures all over the world have embraced air dried meat, mostly for its distinct, rich flavour.  In countries such as Asia, dried beef, pork or fish have always been popular air-dried foods. In Europe it was jamon, speck or bresola. For the America’s it was charqui (jerky), carne de sol or tasajo. In South Africa, it was and biltong and droewors and it has long been a favourite ‘go to’ staple dating back to the 17th century. This article will further explore the history of air-dried meats and why it still remains as one of the most convenient food items today.  

Air Dried Meat for Survival

Thousands of years ago, surviving in harsh environments was a common occurrence for many people. Food scarcity was a real battle many had to face, particularly when undertaking long journeys in the Middle East, ancient Egypt and across many parts of Asia.

Air dried meat was one of the earliest methods used to sustain these big trips, allowing many nomadic tribes to last the distance. This was done by exposing strips of meat out in the sun, often for months on end. The end result was air-dried meat that had an extended shelf life, minimal spoilage and stronger resistance to bacteria, mould and other germs.

Fast forward to the 21st century, the innovative food dehydrator has now become an easy way to prepare air dried meat in the comfort of one’s home.

With a quick click of a button, this ancient practice can be achieved in less than a few hours. Although not as delicious as South African biltong, enjoying the benefits of air-dried meat has never been easier.

South African Culinary Traditions

Biltong and droewors are as much a part of the cultural fabric in South Africa as the Aussie Bunnings sausage sizzle.  Back in the 17th century, Dutch settlers were known to preserve their meat (mainly beef and pork) - curing it with vinegar, salt and other various spices. During the dry and warmer climates, meat was air dried for a few months, providing a sustainable and versatile food source when travelling across the country. Biltong accelerated in popularity, fast becoming a staple food in South African culture. Alongside Biltong, droewors made an appearance (a dried sausage marinated with coriander and other unique spices) - a delicious, high biltong protein snack that didn’t spoil easily.

As time went on, these air-dried foods became less about survival but became a part of a quintessential diet for millions of South Africans whether as a snack, a post work-out protein boost, or an accompaniment to a Stellenbosch pinotage. Biltong and droewors has become synonymous with South African history and identity. More than just a dried meat snack, it has evolved into a popular culinary tradition and is a focal part of South African culture today.

Dried Meat During War Times

During exploration and times of war, it would have been nearly impossible to survive without a decent supply of dried meat and preserved foods.

Whether it was during a long voyage onboard a ship or military service, having access to air dried meat such as dried beef and pork was one of the main ways to sustain larger groups during these times.

South African settlers and soldiers even relied on biltong and droewors as their food source during long voyages and treks across the country. Lightweight, convenient and nutritious, it was a delicious necessity to be enjoyed.

Biltong & Droewors Is the Everyday Snack of Choice

Recognised globally as a health conscious, nutritious and protein packed snack, South African biltong and droewors is being enjoyed globally for its unique taste, combination of fresh spices and healthy air-dried goodness. Protea Foods is a leading family-owned business specialising in traditional air-dried meat snacks – offering a taste of South African delicacies. Visit our biltong online shop for more details.