Sliced, roughly crumbed or ground-up, Biltong can be eaten on its own, or used in various dishes such as salads, soups, various beef dishes – even bread!
From dry aging the beef, to hand curing, air drying, tender hooking and hand cutting the Irish Biltong, the product is produced with the greatest of pride with the oldest of traditional techniques known in the industry.
The Irish Biltong Co. is a family owned business in County Kildare.
John and Noreen Doyle both come from farming backgrounds and John has been in the meat industry for over 25 years.
Their family history and experience in agricultural processes, along with rearing Irish grass fed cattle on their own farm, allows the Doyles to give people that essential ingredient of trust that every customer needs.
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