Biltong relatively mild concentration of coriander oil (1.6%). In the two strains that were not effectively killed, "Bacillus cereus" and "Enterococcus faecalis", the coriander oil reduced their growth significantly. The need for food preservation in the new colony was pressing. Building up herds of livestock took a long time, but with game in abundance in South Africa, traditional methods were called upon to preserve the meat of large African animals such as the eland in a warm climate. Iceboxes and refrigerators had not been invented yet. Biltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers,
Cured pork tenderloin Cured pork tenderloin Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America. It is typically salted or brined then dried or smoked. In Spanish cuisine, lomo embuchado is a dry-cured meat made from a pork tenderloin, sometimes called lomo for short. It is similar to "cecina", but with pork instead of beef. In Italian cuisine, there are many variants of lonza stagionata. Capocolla is very similar, but made from the neck muscle rather than the tenderloin, and often stuffed into a casing. In Corsican cuisine, lonzu is cured loin. In Cypriot cuisine, lountza () is