Biltong Often, 200 g of beef are required to make 100 g of biltong, and the process of making biltong preserves most of the protein content. Some biltong can have up to 67% protein content. Biltong's popularity has spread to many other countries, notably Canada, the United Kingdom, Australia, New Zealand, Ireland and the United States which have large South African populations, and also to India. Biltong is also produced within South African expatriate communities across the globe, for example in Germany, Ireland and even South Korea. Biltong produced in South Africa may not be imported into Britain, according to rules
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