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
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