To help maintain freshness, we also include an oxygen absorber inside each sealed pack. This helps reduce excess oxygen during storage and keeps the biltong in optimal condition while it’s sealed. Once the pack is opened, the oxygen absorber has done its job and is no longer active.
Basic storage guidance is printed on every pack. Different styles and cuts can behave differently once opened. Wetter or fattier biltong, for example, may benefit from a short period of extra air-drying. This helps it continue its natural curing process and enhances both texture and flavour.
Should you not be eating it straight away, keep it in a cool place with good airflow. Fresh air circulation is important, as it prevents moisture from sitting on the surface — which is what can lead to spoilage over time.
If you’re opening the bag while out on the move, there’s no need to overthink it — just give it a quick shake now and then as you snack before resealing. This helps keep a bit of air moving inside the pack and keeps everything in good condition while you enjoy it on the go.
Mould occurs when tiny airborne spores land on food and are given the right conditions to grow: moisture, warmth, and still air. These spores are always present in the environment, but they only develop when biltong is stored too damp or without airflow. Keeping it dry and well-ventilated prevents this from happening.
Direct exposure to sunlight can degrade the quality of the biltong and promote fat oxidation, leading to off flavours and spoilage.
In short: cool, dry, and well-ventilated storage keeps your biltong in top condition — whether it’s hanging at home or packed for your next adventure.