Wagyu Biltong Chilli Chutney
Our grass fed Wagyu biltong is sold in chunks or sticks. We know biltong, so we do not slice and prepackage our biltong. It is packaged to order, so you can appreciate it as if you chose the piece yourself. Slicing biltong dries it out quicker and changes the flavour which is not what we want. We came up with the idea of using Wagyu to make biltong after seeing Wagyu on a television show in December 2015. In January 2016, we set up wagyubiltong.co.uk. After doing some research, we contacted Highland Wagyu and spoke to Martine, the owner, who was excited about the idea. The rest, they say, is history. Wagyu is high in monounsaturated fats and is a good source of Omega-3 and Omega-6 fats. Wagyu fat is therefore liquid at a low temperature, so even though there is a high fat content, it's not 'fatty'. The Wagyu fat in Wagyu Biltong dissolves on the pallet without leaving a fatty feeling. It's buttery and delicate and tastes quite different to normal beef biltong. If you are interested to see where our Wagyu comes from, you can click on Highland Wagyu
Ingredients: Beef, vinegar (barley malt extract), salt, maize, flavour enhancer, sugar, colourants, spices, herbs, celery extract, potassium sorbate, potassium metabisulphite, sulphur dioxide.
Allergens: Barley Malt Extract, Celery Extract, Sulphur Dioxide.
BILTONG & DRYWORS HAS A 1 MONTH SHELF LIFE