You’re standing at the airport. Suitcase open. A customs agent is holding a bag of what looks like charred wood but smells like heaven. It’s biltong.
"Sorry," they say. "Can’t bring this in."
It’s frustrating. It's confusing. You might even feel a little targeted if you're South African. But here is the kicker: Biltong isn't actually "illegal" in the sense that it’s a banned substance like a narcotic. You can buy it at many local butchers in the US, UK, and Australia.
So, why the drama? Why does it get seized?
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The short answer is complicated. It involves international trade agreements, the way the meat is cured, and a terrifyingly contagious virus called Foot-and-Mouth Disease (FMD).
The Foot-and-Mouth Problem
The primary reason why is biltong illegal to import personally comes down to animal health safety. Most people assume the government is worried about the person eating the meat getting sick. That’s rarely the case.
The USDA and similar agencies in other countries aren't worried about you getting a tummy ache from South African beef. They are worried about the entire domestic livestock industry collapsing.
South Africa, where the best biltong originates, has historically struggled with outbreaks of Foot-and-Mouth Disease. FMD doesn't really hurt humans, but it’s a death sentence for a nation's economy. It spreads through contact with infected animals, but also through contaminated meat products.
Because biltong is air-dried and not cooked with high heat, it doesn't reach the internal temperature required to kill the FMD virus. Jerky is often smoked or heat-treated. Biltong is raw meat that has been cured and dried. That distinction is everything to a border agent.
If a piece of FMD-carrying biltong made its way onto a farm, or even into a trash can where a pig might find it, it could trigger a massive outbreak. We are talking billions of dollars in losses. Thousands of animals culled. Total export bans.
It’s All About the Process
Let’s talk about how biltong is made. You take thick slabs of beef (usually silverside or topside). You douse them in vinegar. You coat them in coriander, salt, and black pepper. Then, you hang them in a cool, dry place for a few days.
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It’s delicious.
But from a regulatory standpoint, this process is "insufficiently processed."
In the eyes of the United States Department of Agriculture (USDA) or the European Food Safety Authority (EFSA), if it hasn't been blasted with heat or shelf-stabilized through very specific industrial methods, it’s a bio-risk.
The Commercial Loophole
You might be thinking, "Wait, I just saw biltong at Whole Foods yesterday."
You did. You weren't hallucinating.
Biltong is perfectly legal to sell and consume if it is produced within the country where it's being sold. Companies like Brooklyn Biltong or Stryve have built massive businesses by making biltong right here in the States using USDA-approved facilities and American beef.
The illegality only applies to importing it from specific countries.
If you try to ship a box of Ouma’s homemade biltong from Johannesburg to New York, it will almost certainly be intercepted and incinerated. Not because it’s "bad" meat, but because South Africa is classified as a "high-risk" zone for certain animal diseases.
The "Prohibited Country" List
The world is divided into zones by the World Organisation for Animal Health (WOAH).
- Zone A: Low risk. You can usually move meat between these countries with less friction.
- Zone B: Moderate risk.
- Zone C: High risk.
Unfortunately for biltong lovers, South Africa often sits in a precarious spot on these lists. Even if a specific farm is clean, the international community often paints the whole region with a broad brush to protect their own herds.
Why Jerky Gets a Pass (Mostly)
People often confuse biltong with jerky, but the legal treatment is night and day.
American jerky is typically sliced thin and then smoked or dried in an oven at temperatures around 160°F (71°C). This heat treatment is a "kill step." It destroys pathogens.
Biltong enthusiasts argue that the vinegar soak (acetic acid) and the salt cure do the same thing. Science actually backs this up to an extent. Studies have shown that the traditional biltong curing process is remarkably effective at killing Salmonella and L. monocytogenes.
However, vinegar is less effective against sturdy viruses like FMD.
Customs agents don't have the time to test your bag of meat in a lab. They follow the manual. The manual says: "Beef from South Africa + Not Heat Treated = Seize and Destroy."
The Myth of the "Illegal" Meat
There's a weird underground culture around biltong. You’ll hear stories of people wrapping it in multiple layers of foil or hiding it inside coffee cans to get it through customs.
Don't do this.
If you get caught "smuggling" meat, you aren't just losing your snack. You can face fines ranging from $300 to over $1,000 for a first-time offense. If they think you're trying to sell it, the penalties go into the stratosphere.
Moreover, you lose your Global Entry or TSA PreCheck status permanently. Is a bag of dried beef worth standing in the long security line for the next twenty years? Probably not.
The Evolution of the Law
Things are changing, albeit slowly.
As food technology improves, some South African exporters are working on "validated" processes that meet international standards. This involves rigorous testing and specific facility certifications that prove their biltong is free of any viral threats.
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Currently, there are very few South African facilities authorized to export beef products to the US. Most of the "South African Style" biltong you see in Europe or North America is actually made locally using domestic beef.
How to Get Your Biltong Fix Legally
If you're craving that specific snap and the fatty richness of real biltong, you have three legal paths:
- Buy Domestic: Support local makers who use the traditional South African methods but use local, inspected beef. Many of these makers are South African expats who know exactly how it should taste.
- Make Your Own: This is the most rewarding way. You can buy a "biltong box" (essentially a wooden box with a fan and a lightbulb) and cure your own meat. Since you are using meat bought from your local grocery store, it's 100% legal.
- Check the Labels: Some high-end biltong is now being imported from "safe" countries like Namibia or certain parts of Europe, though this is still rare and heavily regulated.
What to Do If Your Biltong Is Seized
Honestly? Let it go.
If a customs officer finds it, do not argue. Do not try to explain the chemistry of vinegar and salt. They are not food scientists; they are enforcement officers.
Declare it on your form. If you declare it and they take it, you don't get a fine. You just lose the meat. If you don't declare it and they find it, you are in for a world of bureaucratic pain.
Actionable Steps for Biltong Lovers
- Never pack biltong in your checked luggage when flying internationally from Africa or South America to the US, UK, or Australia.
- Always declare "meat products" on your customs form. If it's a domestic brand you bought at the airport after security in a safe zone, they might let it through, but let them make the call.
- Invest in a biltong slicer and a drying box. Making it at home is the only way to ensure you have a constant, legal supply that matches the quality of what you'd find in a Cape Town butchery.
- Support "New Wave" biltong brands. Look for companies that prioritize grass-fed beef and traditional spice blends.
The "illegality" of biltong is really just a story about protecting cows from a virus. It’s not a judgment on the food itself. As global food safety standards become more sophisticated, we might see a day where a bag of biltong from Johannesburg can travel the world freely. Until then, stick to the local stuff or start curing your own.