ZENABI BILTONG CO.

Biltong,
Done Our Way

Perfectly Hand-Sliced, Full SLAB™ and Wonky Chonks™,

Show me the meat Why we make it this way

ORDER AHEAD

From Your Order to Your Door

We make one fresh batch each week, with limited quantities available across both flavours. Order yours in advance and we’ll make sure your choice is allocated from that week’s batch.

1. It’s all yours

CHOOSE YOUR FLAVOUR, WEIGHT AND QUANTITY.

Your order secures your share of the next available batch.

2. Prep + cure

24 HOURS

The cure begins.

3. Hang + dry

60–92 HOURS

Into the drying cabinet it goes. Airflow, time and regular checks do the rest.

4. Slice + pack

WHEN IT’S READY

The batch is ready: portioned, packed and ready to go.

5. Send

OUT THE DOOR

Packed, labelled and dispatched straight to you.

S.H.W.

Smokey, Sweet, Savoury Beef.

THE FLAVOURSmoked Honey Whiskey.

S.H.W. stands for Smoked Honey Whiskey. It was tweaked batch after batch until Leo stopped finding things he wanted to change: smoke, honeyed warmth, whiskey character and proper beef, built for the sort of day where Leo has his snacks, Willow has hers, and there is another stretch of road before home. It is the bag that kept ending up in the van.

WHAT YOU’VE CHOSEN100g

A 100g bag of sliced biltong. The proper stash. Same batch and same slices, simply portioned to 100g. Technically shareable.

100g£13

900g available from this week’s batch

Hoisin

Rich Umami Goodness

THE FLAVOURThe experiment that refused to stay an experiment.

Red miso, white miso, fermented black bean soy paste, soy and palm sugar build the sweet, savoury, deeply umami side of this one. Then a fattier batch stayed wetter for longer and nudged the flavour somewhere Leo liked even more. It started as another kitchen experiment and earned a permanent place in the van.

WHAT YOU’VE CHOSEN100g

A 100g bag of sliced biltong. The proper stash. Same batch and same slices, simply portioned to 100g. Technically shareable.

100g£13

900g available from this week’s batch

ADD SOMETHING EXTRA

The flavour, bottled.

We made sauces for our biltong. Then we started putting them on everything else. 150ml. £6 each or 2 for £10.

S.H.W. BBQ Sauce

Smoky, savoury, warm.

£61 × 150ml · £6 each

6 bottles available from this week’s 1L batch.

Hoisin Sauce

Sweet, savoury, deeply umami.

£61 × 150ml · £6 each

6 bottles available from this week’s 1L batch.

WHERE FLAVOUR HAPPENS

The Process.

This is Leo’s favourite part.

Every batch starts with good beef, time, and a carefully balanced cure. Depending on the recipe, that might be dry, wet, or a little of both, followed by marinades built from herbs, spices and sauces that Leo has spent years playing with, adjusting and perfecting.

Some ingredients we’ll happily tell you about. The exact combinations? Those stay with Leo.

Once the meat is hung, there’s no stopwatch deciding when it’s done. Leo checks the texture and moisture, cuts test pieces and tastes the batch as it develops. It comes down when it’s ready, not before.

That hands-on process is why he started making biltong in the first place.

Then, when he’s happy with it, it’s prepped, packed and sealed.

Zenabi process workflow: prep, cure, marinade, hang, check, taste and pack.

LEO’S STORY

How it all began

It started with something Leo couldn’t find.

When Leo started a job that had him travelling all over the country helping to keep ambulances on the road, he needed something decent to eat between jobs. Something easy to keep with him, full of flavour and actually satisfying.

Biltong should have been the answer. But the good stuff was expensive, and too often the flavour just wasn’t quite there.

So Leo decided to make his own.

He’d always loved playing around with recipes, and before long there was a drying box at home and a lot of experimenting going on. Different cuts, different cures, wet marinades, dry rubs, longer drying times, shorter drying times. He tested everything on himself, his family and anyone else willing to give an opinion.

The whisky recipe became a favourite project for Leo and his brother. It took a lot of versions, a lot of tasting and a lot of tweaking before he landed on the one that was perfect.

Soon, Leo was taking his biltong out on the road with him. He had his snacks. Willow the dog had hers. And people started asking about it.

Then they wanted to try it.

Then they wanted more.

Before long, Leo wasn’t just making biltong for himself anymore.

And that’s how Zenabi Biltong was born.

Close-up sliced Zenabi biltong — **Beef first**Beef, fat, cure and texture. Those are the bits we pay attention to.

Whole Zenabi biltong slab — **Full SLAB™**One whole piece. Slice it thick, slice it thin. Do it your way.

Zenabi serving board with biltong — **It did not stop at biltong**The biltong dragged boards, knives and sauces onto the table. We did not fight it. Boards, knives, seasoning packs and the Zenabi recipe book are on the way.