Biltong dates to the 1600s in South Africa, but only recently has this particular cured-meat treat caught on in the U.S. In other words, we have a lot of catching up to do. This tangy cousin of jerky packs a similar protein punch but in a more tender slice. Summit’s variation is made from top round and seasoned generously with the titular blend, plus vinegar, onion powder, and crushed chili. It’s a cut-and-dried case of something that was more than worth the centuries-long wait. 

Tip of the Tongue:

Biltong pairs exceptionally well with beer, bourbon and wine.