There’s something deeply comforting about butter—but add biltong to the mix, and you’ve got a rich, savoury spread that’s pure South African decadence. This biltong butter combines the creamy smoothness of softened butter with the deep, meaty flavour of moist biltong, balanced by herbs, garlic, and a hint of Worcestershire sauce. It’s the kind of condiment that transforms the ordinary into something memorable.
Where to use it? Spread this biltong butter on freshly baked bread or warm roosterkoek straight off the braai. It also melts beautifully over grilled steaks, boerewors, or roast chicken. Try stirring a dollop into creamy pap, smearing it on baked potatoes, or melting it over mielies for a uniquely South African twist.
For the perfect party snack, pipe or dollop it onto mini crostini or savoury crackers and top with a sprig of thyme or a thin shaving of biltong. It’s also an easy way to elevate a cheese board—add it as a spread next to hard cheeses, pickles, and chutneys.
This recipe makes a generous batch and keeps well in the fridge. You can roll it into logs, wrap it in parchment, and slice off rounds as needed—or freeze portions for future braais and weeknight dinners that need a little extra flavour magic.
Biltong Butter Spread
Ingredients
- 1 bulb garlic
- 2 tsp olive oil
- 500 g butter softened
- 200 g moist sliced biltong
- 4 tsp fresh thyme leaves
- 4 tbsp fresh coriander chopped
- 2 tsp Worcestershire sauce
- coarsely ground salt to taste
- black pepper to taste
Instructions
- Roast the garlic: Preheat the oven to 180°C. Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 25–30 minutes until soft and golden. Let cool, then squeeze out the cloves.
- Prepare the biltong: If you have a food processor, pulse the biltong until finely chopped. Alternatively, chop it by hand into very small pieces.
- Mix the butter: In a large mixing bowl, add the softened butter, roasted garlic, chopped biltong, fresh thyme, chopped coriander, coriander seeds, Worcestershire sauce, salt, and pepper.
- Blend well: Use an electric mixer or wooden spoon to combine everything thoroughly. Taste and adjust seasoning as needed.
- Store: Spoon the butter onto parchment paper and roll into a log, or transfer to a sealed container. Refrigerate for up to 2 weeks or freeze for up to 3 months.
Tips:
- For extra depth, toast the coriander seeds before adding.
- Use softer, fatty biltong for a smoother butter; avoid overly dry or powdery types.
- Add a pinch of chilli flakes if you like heat.