Biltong biltong was made during the cold winters of the South African Highveld for best results. The cold, dry air typically dried out the biltong much more effectively, and in the best possible food safety environment. Mould and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavor and dark colour. Heat has only been introduced into the process in recent years, and traditional biltong makers maintain that heat makes for an inferior end result. Due to increased risk of bacterial and fungal growth, the heated method, such
Gammon (meat) Gammon (meat) Gammon is a British name for (a type of) ham. Like other hams, it is the hind leg of pork after it has been cured by dry-salting or brining, and it may or may not be smoked. Unlike most hams, but like bacon, it must be cooked before it is safe to eat. As such, it is the same as Swedish "julskinka", Finnish "joulukinkku", Dutch "beenham", German "beinschinken", or Australian "Christmas ham". It may be sold on-the-bone or without bone, or as steaks or slices. The words gammon, ham and bacon are often used interchangeably. Ham hock, gammon