Website concept for Canberra Jerky. Prices, flavours and market dates are placeholders to confirm with the client.
Howzit, Canberra!

Proper South African biltong, made right here.

Small-batch biltong, droëwors and boerewors, spiced the old-school way and slow air-dried by hand in the capital. Lekker for the footy, the hike up Black Mountain, or the Friday braai.

Shop the range → Find us at a market
Made in Canberra Australian beef Air-dried, never cooked
Droëwors sticks stacked in a criss-cross tower Boerewors coil sizzling over the braai
Canberra Jerky logo over biltong hanging to dry: Makers of South African Biltong A whole slab of biltong on a wooden board next to cracked coriander and black pepper
A taste of home, made in Canberra ♥
Our story

A little bit of South Africa, cured in the bush capital.

Canberra Jerky started with a simple homesick craving for real biltong: the kind you'd buy from the corner butcher back home and finish before you got to the car.

We couldn't find it here, so we started making it ourselves. Good Aussie beef, vinegar, roasted coriander, salt and pepper, then time and fresh air. No shortcuts and no dehydrator "jerky" texture, just proper biltong you can share with mates.

Today we make it in small batches for Canberrans who grew up on it and for the many more who are just discovering it.

100%Australian beef
Smallbatches, made by hand
Localpickup & delivery around the ACT
The range

Pick your poison (it's meat).

* Sample pricing and flavours for the concept. The client will confirm the final range and prices.

Biltong 101

"So… is it just jerky?"

We get asked a lot. They're cousins, but they're definitely not twins.

Biltong

  • Marinated in vinegar, then spiced with coriander, salt & pepper
  • Air-dried slowly, never cooked or smoked
  • Thick cut, so it's tender, rich and meaty
  • You can choose it wet (medium) or dry
VS

American-style jerky

  • Usually sweet, smoky marinade
  • Cooked or dehydrated with heat
  • Thin strips with a chewier texture
  • Often higher in sugar
How it's made

Four steps. Zero shortcuts.

The same way it's been done in South Africa for generations, just with Canberra's crisp dry air helping out.

Cut

Quality Australian beef, hand-trimmed and cut with the grain into thick strips.

Cure

A soak in vinegar, then a rub of toasted coriander, coarse salt and cracked pepper.

Hang

Hung up to air-dry slowly for several days until it's just right.

Slice & share

Sliced fresh or left whole, packed and handed over with a smile. Lekker.

Our community

More than meat. It's about the people around the braai.

Canberra Jerky is a local business built on word of mouth, market chats and shared snacks. Whether you're a South African expat missing home or a curious first-timer, pull up a chair.

🔥

Friday braai crew

Join our Thursday "one more sleep" posts on Facebook and share what's on your grill this weekend.

🏉

Local clubs & teams

Fundraising packs and bulk orders for sports clubs, schools and community groups.

🎁

Gift boxes

Corporate and Christmas boxes for the meat lover who already has everything.

🤝

Stock us

Cafés, bottle shops and butchers around the ACT: let's chat about wholesale.

Fresh off the hook

From our kitchen to your braai.

Coils of raw boerewors sausage
Boerewors, coiled & ready
A boerewors coil sizzling over open flames
Braai time
Droëwors sticks stacked in a criss-cross tower
The droëwors tower
A giant boerewors coil next to a pair of tongs
"The tongs are too small"
Sliced biltong in a bowl with droëwors
Snack sorted
Whole biltong slab with spices
Whole slab, ready to slice
Good questions

Everything you wanted to ask about biltong.

Can't see your question? Flick us a message and we'll get back to you.

What's droëwors?

"Dry sausage" in Afrikaans. It's a thin, spiced beef sausage that's air-dried like biltong. It's a perfect snack stick for the car, the office or the trail.

And boerewors?

"Farmer's sausage." It's a fresh, coarse-ground sausage spiced with coriander and cloves, sold in a big coil and made for the braai (barbecue). Cook it whole and don't prick it!

Wet or dry: which should I get?

Wet (medium) biltong is softer and juicier in the middle. Dry is firmer and keeps longer. If you're new to biltong, start with medium.

How should I store it?

Keep it in a paper bag in a cool, dry spot, or in the fridge if you like it a little moister. Plastic makes it sweat. Eat within a week or so (that's usually not a problem).

Do you deliver?

We do local pickup and delivery around Canberra and Queanbeyan. Postage further afield is coming soon (details to confirm).

Is it gluten-free?

Our traditional recipe uses simple spices, but please check with us about allergens for each product before ordering.

Get in touch

Order, ask, or just say howzit.

Send us your order or enquiry and we'll confirm pickup or delivery times. Bulk, club and gift orders are welcome.

How would you like it?
Lekker, thanks! (Concept only: this form will connect to the client's email or shop once the site is built.)