Biltong Man

Biltong Man is a long-standing Sydney producer with deep roots in the South African food community.

Founded by Reon and Lyndie Wilsenach, the business grew out of their specialty butcheries—Springbok Delights (Lane Cove) and African Delights (Round Corner)—where they first introduced many Australians to traditional biltong, boerewors, and droëwors. As demand outgrew retail space, they established The Biltong Man factory in Mascot, a fully HACCP‑accredited facility with an A‑rating from the NSW Food Authority, purpose‑built to maintain authentic air‑drying conditions while scaling output for wholesale and retail customers. Their products are supplied to a large network of grocers, butchers, hospitality venues, and have even featured in national retail promotions.

Quality and process are core to their identity. Biltong Man uses MSA‑graded Australian steer and yearling topside, cures for three days with house‑blended spices and vinegar, then air‑dries in cold, dry, controlled rooms—explicitly avoiding heat to preserve biltong’s texture, colour and nutrients. They mix spices in‑house from locally sourced ingredients to ensure consistency and freshness. Alongside their signature lean beef biltong, they pioneered Wagyu beef biltong for a richer “umami” experience.

Beyond traditional biltong, the team also produces drywors (droëwors), snapstix, boerewors, and selected sausages, patties, and meatballs for select customers. Their reputation is reinforced by consistent show appearances and a strong wholesale presence.

Meats used:

* Beef (MSA‑graded topside; lean)
* Wagyu beef (specialty biltong line)

Flavours offered:

* Traditional
* Smoked
* Chilli
* Mango & Chilli
* Salt & Vinegar
* Teriyaki

Sizes:

* 200g
* 500g
* 1kg
* Multi‑packs and bulk (5kg+ on request)