Biltong paprika, lemon juice, garlic, bicarbonate of soda, Worcestershire sauce, onion powder, and saltpetre. Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in South Africa. However, biltong is most commonly made today from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin, or steaks cut from the hip such as topside or silverside are used. Other cuts can be used, but are not as high in quality. Biltong can also be made from: Traditionally biltong was only made during the cold winter
Lunch meat Lunch meat Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats and deli meats—are precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays. They can be bought pre-sliced in vacuum packs at a supermarket or grocery store, or they can be purchased at a delicatessen or deli counter, where they might be sliced to order. Unsliced, canned lunch meats are sold under brands such as Spam and Treet. Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those