Traditionally, brown vinegar has been used to make biltong. It really has a recognisable flavour. Some recipes call for balsamic or cider vinegar. I recommend brown vinegar for the best flavour, with cider vinegar coming in a close second. I’ve used cider vinegar a lot, purely because I have a large batch I made at home. Salt Kings Biltong is the official supplier of Gloucester Rugby, Yorkshire CCC and Lancashire CCC, while New World Foods Europe current UK product range portfolio includes Mariani Soft Beef Jerky and Bare Earth biltong.

Following the deal, New World Foods Europe will integrate the production of Malton-based Kings Biltong into its York headquarters where the biltong brand will benefit from its facilities, significantly growing its current business output and increasing the existing range into the jerky category. I like my biltong a little tough, but still wet in the middle. Some like theirs tough like old leather. Getting it right is down to trial and error. The easiest way to measure dryness is with your fingers. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. If there is any give in the meat, there’s still moisture in the middle. Most likely, what you’re looking for is a really tough consistency with just a little bit of give. Leave it too long and you’ll have some tooth-bustingly tough biltong on your hands. That said, it’s fairly forgiving and a day or two over won’t do too much harm. Wet biltong – a slight crust and still wet in the middle Yorkshire, UK-based sports nutrition brand, Kings Biltong, has been acquired by New World Foods Europe. So, as a self-professed Biltong expert, here are my choices for the best Biltong you can buy in the UK!Note - if you are looking for high-quality local sea salt in New Zealand, I highly recommend Opito Bay Salt! So without further ado, here’s my tried and tested biltong recipe. Once you’ve given it a try, please let me know how you like it, and if there are any variations to the traditional ingredients you swear by, no matter how strange!

New World Foods Europe managing director Roland Froebel added: “We were tremendously impressed when we met Charlie, not just in the product itself, but with his passion, drive and vision for King’s Biltong. He will be a great addition to the team we’re building at New World Foods Europe. New World Foods Europe would integrate the production of Malton-based Kings Biltong into its York headquarters, boosting its output and taking it into the jerky category, Kings Biltong confirmed in a statement.

As part of the contract Kings Biltong will also receive a full brand refresh which will be supported by a fully integrated marketing campaign, including PR, advertising and social media, led by Kings Biltong director Charlie Simpson-Daniel and New World Foods Europe managing director Roland Froebel.