Made by a Knifemaker

Long before the biltong, there were blades.

I spent my life making knives — and building the grinding machines that shape and sharpen them. It's precision work, and it gets in your blood: the difference a fraction of a millimeter makes, the way a properly ground edge does something no factory blade can.

So when I started making biltong, I couldn't live with the thick, chewy slices everyone else settles for. I did what I know best. I engineered a way to hollow-grind a carving blade — using a process I developed myself — to slice biltong finer than anyone else dares.

Why does thin matter? More of the spice meets your tongue at once, so you taste more in every bite. And there's no thick, leathery core to chew through — the slices are so fine they melt in your mouth.

No one else makes biltong this way. That's not a boast. It's just that no one else can.

Come find us every weekend at the Catalina Bay Farmers Market, Hobsonville Point — or order online and we'll send it to your door, anywhere in New Zealand.

Biltong Brothers — precision-cut, small-batch, made by hand.