At Inyama Biltong, everything is made by just the two of us — Donwynne and Amy. There’s no factory, no conveyor belt, and no shortcuts. Every single batch is sliced, spiced, hung, dried, chopped and packed by hand, right here in Devon.
We’re a small-batch producer, which means we focus on quality over quantity. From the moment the beef arrives to the moment it’s packed, each batch takes seven days to make. That’s because real biltong can’t be rushed — it needs time to marinate, time to dry naturally, and time to develop that perfect flavour and texture.
Because of this, we only produce a limited amount every week. On each of our product pages, you’ll see that all orders are made on a pre-order basis — this helps us keep everything fresh and ensures nothing goes to waste. It also means there may be a wait of up to two weeks for your order, depending on where we are in the production cycle.
We’re currently in the process of building another drying cabinet so we can make more biltong and reduce waiting times, but until then, it’s still just us — a couple of South Africans making authentic, handmade biltong the proper way.
If you’re happy to wait, we promise it’ll be worth it. But if you’re after something instant, we totally understand — real biltong takes time.
Thanks for your patience, and for supporting small-batch producers like us.