Sydney Butcher Boys

There are 2 types of people in this world: those that like chili biltong, and those that have never herd (zing!) of chili biltong. (Fine, there is a third group, but the less said about them the better, for they are little more than chud-​cuddling Morlocks).
Used to have to go all the way to Lane Cove, to the specialty Seth Effrican butcher there, to get my hit of biltong and drywoers. Like beef jerky? So do I. But that’s for the amateurs. The NCAA players. Biltong is a step up to the Big Leagues, son. You got what it takes to cut the mustard in the Majors? Give the chili biltong a crack. You gotta buy a big ‘ol dry-​cured chunk of it, and they slice it up for you and hand it over the counter in a brown paper bag, which almost immediately becomes clouded with beautiful oil from the sliced meat. Oh man.
This is snack porn. Get on board the B-​Train.