For Paul and Tanya, biltong is more than just a snack — it’s a piece of home. Both grew up in South Africa where biltong is a staple, but Paul’s childhood in a farming community in the Eastern Cape really shaped his love for it. Weekends and school holidays were often spent on the family farm learning how biltong was made, and when there wasn’t any being prepared, he was usually busy eating it.

Now based in New Zealand, Paul and Tanya have brought that tradition with them, producing small batches of quality beef biltong made with care and attention to flavour. Their focus is simple — great tasting biltong that’s tender, packed with flavour, and made with good ingredients wherever possible. It’s the kind of high-protein snack that keeps you going through the day, without the unnecessary additives.

Wanting to learn how to build their food business properly, they joined The Kitchen Project, where they’ve been soaking up everything from food safety and labelling to budgeting and planning. Along the way they’ve met some incredible mentors and fellow food makers, making the whole experience both inspiring and rewarding.

Looking ahead, Paul and Tanya are excited to get out to more markets, meet people, and share their biltong with both newcomers and those who already know and love it. They’re also working toward launching their biltong butter, a new take on a traditional favourite. For them, it’s an exciting journey — and they’re just getting started.