We're honored to share that Radio Catskill (WJFF) featured Brave Biltong in their Local Culture series. Reporter Kimberly Izar sat down with us to talk about how two friends ended up running a handcrafted biltong company in Northeast PA.
Have a listen
The full segment is below — grab a slab and give it a listen:
The short version
It started on the road. Iwan grew up in South Africa and learned to make biltong from his father as a kid. For years we made our own for camping and cross-country motorcycle trips — and on a 2022 ride from southern Utah up into Yellowstone, it kept turning into a conversation starter:
“We'd take out the biltong, cut off a little bit of a slab, and folks would always stop us and ask us what we were eating.”
That was the spark. We figured if strangers at every overlook wanted in, maybe we were onto something.
Our biltong is lean eye of round, cured in Bragg's apple cider vinegar and Baja Gold salt, seasoned, and air-dried under controlled temperature for about a week at our shop in Tyler Hill, Pennsylvania — a short, simple ingredient list you can actually pronounce.
People often confuse biltong with beef jerky, but they're quite different: biltong is air-dried — closer in texture to prosciutto — while jerky is dehydrated and tends to be more fibrous. (We wrote a full Biltong vs Jerky breakdown if you want to go deeper.)
Right now we make two: the Purist — our original with salt, pepper, and coriander — and the Bold, a chipotle-ancho version for those who want a kick.
Come say hi
You can find us in person at the Callicoon Farmers' Market on Sundays, 11 a.m.–2 p.m. — come taste the difference air-drying makes.
Huge thanks to Kimberly Izar and the team at Radio Catskill. Read and listen to the full feature here →
