Hugo's Biltong

Where It All Began

Hugo's Biltong was born from a simple obsession: finding truly great biltong in the UK. What we found on supermarket shelves fell short — over-processed, too sweet, lacking the deep, authentic flavour that makes biltong so special.

So Hugo started making his own. Using a traditional South African recipe passed down through generations, combined with the finest British topside beef sourced from local farms, the results spoke for themselves.

The Process

We start with premium British topside — the lean, flavoursome cut from the hindquarter. It's hand-trimmed, sliced, then marinated in a traditional blend of apple cider vinegar, coarse sea salt, cracked black pepper, and roasted coriander.

Then it air-dries slowly. No ovens. No heat guns. No shortcuts. Days of patient drying until it reaches that perfect texture — slightly firm on the outside with a tender, flavour-packed bite inside.

Why British Topside?

British topside is the gold standard cut for biltong. It's lean, with a consistent grain that allows for beautiful slicing and even drying. The animals are British-bred and reared to high welfare standards, giving us beef we're proud to put our name on.