Biltong Warehouse & Nuts

Making biltong properly requires understanding how George's particular climate—with its cool winters and humid summers off the Indian Ocean—affects the drying process. The salt, spices, and hanging time all need adjustment based on seasonal moisture and temperature shifts. A warehouse operation handling both biltong and nuts has to manage storage carefully too: nuts need dry conditions to prevent rancidity, while biltong benefits from controlled humidity. The logistics of sourcing quality meat, drying it to the right texture, and keeping stock fresh year-round involves real knowledge of timing, ventilation, and local conditions. It's not just buying and selling—it's managing a preservation process that works in Western Cape's specific environment.