Biltong vs Jerky Which is better and why? Boikey’s Biltong is prepared the traditional South African way. Our naturally cured, high quality beef is air dried, never cooked. The result? Unbelievably tender slices of perfectly seasoned meat. Unlike dry, processed jerky, Boikey’s Biltong is cured using vinegar as a natural preservative. With high protein, low fat, lower sodium and no added sugar, it’s the perfect snack that fits right in with a variety of healthier lifestyles. It takes a full week to naturally cure Boikey’s Biltong, which is 42 times longer than it takes to make jerky. This allows for the development of deep flavor and complexity that isn’t possible with rapid heat curing. The result is an unbelievably tender, flavorful slice often compared to the melt in your mouth texture of high end prosciutto. Nutrition facts 32 grams of protein per serving No Sugar Gluten Free Keto friendly Low Carb Made in the USA BETTER TASTE Savory, authentic flavors vs generic salt bombs BETTER TEXTURE Melt in your mouth vs gnawing on an old tire BETTER CHOICE Lean, clean protein of Biltong vs the preservatives, sugar and excess salt in jerky