Well, it is a round about story, but a good one. My Dad Keith, bought the family house of the Cullinan family, who owned the Great Kimberley diamond mine. He then turned it into the famous Partridge Restaurant, frequented by presidents and dignitaries from around the world.
When my Dad’s head chef, Willem Van de Ploeg retired, he went to live in the middle of the desert in South West Africa, where he still lives today, painting in oils for the tourists.
People would trek over 60 kms to his little homestead not only for his art, but for his famously delicious biltong. He is weather beaten now and looks much like a piece of his own biltong, and he has been faithfully making it using the same recipe for over 40 years. Willem graciously shared his secret with my Dad, who in turn has shared it with me.
I bring these flavours and this incredibly valuable secret blend of spices to the Chichester Biltong Company. One thing is certain, Willem’s recipe will remain a secret, locked securely in our vault. But please feel free to enjoy the fruits of his labour and ours.
The Masters of TONG!
DRY WORS BECOMING OUR BIGGEST SELLING PRODUCT BY FAR !(17 Mar)DRY WORS IS MOVING SO FAST, OUR SAUSAGE MACHINE CANT KEEP UP. ABSOLUTELY FANTASTIC ! DON’T LIKE IT... 
GLUTEN FREE SUGAR FREE FINEST BILTONG NOW ON SALE - BEST BILTONG WE HAVE EVER MADE !
Do you like biltong?
