Indigenous African tribes, as well as sailors, have preserved meats for generations, by stripping and curing them with salt. Early European settlers in South Africa used vinegar and saltpetre. The Dutch “Voortrekkers” popularised biltong (from the Dutch, “bil” for rump and “tong”, tongue ) as they migrated across South Africa during the Great Trek.
Cured meat has become a panacea for homesickness for many South Africans who have made Jersey their home. And they have introduced locals to the delights of their homeland’s speciality, as well as ‘braais’ or barbecues.