There’s something deeply South African about biltong — that salty, spiced, air-dried beef that shows up at braais, road trips, and rugby matches a like. This biltong pâté takes that beloved snack and transforms it into something a little more indulgent, blending it with creamy cheese, tangy mustard, and a hit of crushed peppercorns for a spread that feels both familiar and special.
Whether you’re putting together a weekend snack platter or looking for a way to impress guests with minimal effort, this pâté comes together in minutes and requires no cooking at all. It’s rich, savoury, and packed with flavour — the kind of dish that disappears fast once people realise what’s in it.
Serve it up with warm, crusty Portuguese bread (or your cracker of choice) and watch it become the star of the table. It’s simple enough for a lazy Sunday afternoon, yet special enough to make anyone feel a little spoiled.
Food Pairings
Classic & Traditional (South African Braai Style):
- Crackers or toasted baguette slices — Plain, seeded, or rye for texture.
- Braaibroodjies — Spread a thin layer inside before toasting with cheese, tomato, and onion.
- Roosterkoek or fresh rolls — Warm off the coals.Crostini with a thin slice of extra biltong or gherkins on top.
- Veggies — Cucumber slices, celery sticks, cherry tomatoes, or bell pepper strips for freshness.
- Cheese board — Pair with mature cheddar, blue cheese, or goat’s cheese. Add more biltong, dried fruit (apricots), and chutney.
Elevated Options:
- On grilled meats — A dollop on braaied steak, lamb chops, or boerewors for extra richness.
- Salads — Stir into potato salad or serve alongside a green salad with vinaigrette
- Eggs — With deviled eggs or scrambled eggs.
- Garnishes: Extra cracked pepper, fresh chives, microgreens, or a drizzle of olive oil/balsamic reduction.
Alcoholic
- Crisp white wines — Sauvignon Blanc, Chenin Blanc, or Chardonnay (unoaked) — The acidity and fruit balance the richness.
- Sparkling wine / Cap Classique — Bubbles refresh the palate perfectly.
- Light reds — Pinotage or Cabernet Sauvignon blends (chilled slightly) for the meaty biltong notes.
- Beer — Lager, pilsner, or a citrusy craft IPA.
- Gin & tonic — Especially with peppercorn botanicals to echo the pâté.
Occasion Ideas
- Braai starter — Serve with drinks while the fire gets going.
- Picnic or lunch — With fresh bread and salads.
- Canapés — For parties or Heritage Day gatherings.
- Charcuterie board — Centerpiece with biltong, cheeses, and pickles.
Biltong Pâté – Quick Tip: Let the pâté come to room temperature for 10–15 minutes before serving to maximize flavour and spreadability.
- 50g smooth cream cheese with chives (full cream)
- 30ml mayonnaise
- 30ml lemon juice
- 30ml wholegrain mustard
- 30ml pink, green, or black peppercorns, crushed (bottled)
- 125ml grated biltong
- Black pepper, to taste
Method
- Combine all the ingredients in a bowl.
- Mix well using a fork until evenly combined.
- Divide the mixture between small jars and seal.
- Serve with warm Portuguese bread.
Biltong Pâté: A Proudly South African Spread
Ingredients
- 50g smooth cream cheese with chives full cream
- 30ml mayonnaise
- 30ml lemon juice
- 30ml wholegrain mustard
- 30ml pink, green, or black peppercorns, crushed bottled
- 125ml grated biltong
- black pepper to taste
Instructions
- Combine ingredients: In a mixing bowl, combine the 50 grams smooth cream cheese with chives (full cream), 30 milliliters mayonnaise, 30 milliliters lemon juice, 30 milliliters wholegrain mustard, 30 milliliters pink, green or black peppercorns, crushed (bottled), 125 milliliters grated biltong, and 1 pinch black pepper, to taste.
- Mix well: Using a fork, mix everything together thoroughly until well combined and evenly textured.
- Jar and seal: Divide the pâté mixture between small jars and seal with lids.
- Serve: Serve with warm Portuguese bread or crackers of your choice.
Notes
- No cooking required — total time is about 10–15 minutes. For best flavour, let the pâté rest in the fridge for 20–30 minutes before serving. Keeps well in sealed jars in the fridge for a few days.