Global Jerky Traditions: Biltong, Charqui, and More

Preserving meat through drying and seasoning is one of humanity’s oldest culinary practices. From the sun-baked plains of South America to the rugged hills of Southern Africa, cultures around the world have developed unique ways of making jerky. While the word “jerky” is often associated with the American snack aisle, global jerky traditions—such as biltong, charqui, and many others—tell a richer story of survival, trade, and taste.

Biltong: South Africa’s Savory Icon

Originating in Southern Africa, biltong is a dried, cured meat made traditionally from beef, game, or ostrich. Unlike American jerky, which is usually smoked and cut into thin strips, biltong is marinated in vinegar and spices before being air-dried in thicker cuts. This method gives it a tender, flavorful bite with notes of coriander, black pepper, and salt. Biltong was originally created by Dutch settlers and indigenous communities as a way to preserve meat without refrigeration, but today it is a beloved snack enjoyed worldwide.

Charqui: The Ancestral Jerky of the Andes

In the high Andes, where cold winds and dry air create perfect natural conditions for preservation, Indigenous peoples developed charqui—a Quechua word that gave rise to the English “jerky.” Made from llama, alpaca, or beef, charqui was dried in the mountain air and carried as lightweight, durable sustenance for long journeys. Spanish colonizers later adopted the technique, spreading it across South America. Charqui remains a staple in Andean cuisine, often rehydrated in stews and soups.

North American Jerky: Smoke and Spice

Indigenous tribes of North America perfected their own dried meat traditions long before European contact. Buffalo, venison, and fish were cut thin, dried in the sun, and sometimes mixed with fat and berries to make pemmican, a high-energy survival food. Over time, jerky became synonymous with smoked, spiced strips of beef, evolving into the chewy snack popular across the United States today.

Asian Dried Meats: Sweet and Savory Variations

Across Asia, dried meat takes on a range of flavors and textures. In China, bak kwa is a barbecued pork jerky that’s both sweet and smoky, often enjoyed during Lunar New Year. In the Philippines, tapa is thinly sliced beef marinated in vinegar and garlic, typically fried before serving. Thailand offers mu ping (grilled pork skewers) and nua kem (salty dried beef), both showcasing Southeast Asia’s love for bold marinades.

Beyond Meat: Fish, Reindeer, and More

Not all jerky is beef-based. In Scandinavia, dried reindeer meat has sustained Arctic communities for centuries. Along coastlines worldwide, dried fish and squid are popular jerky-like snacks, from Japan’s shredded ika (squid) to Iceland’s harðfiskur (dried cod). These variations highlight how local environments and available resources shaped preservation techniques.

A Shared Human Heritage

Though the spices, techniques, and meats differ, jerky traditions reflect a universal need: preserving nutrition for survival, travel, and trade. What began as a practical necessity has become a culinary art form, with modern variations ranging from gourmet craft jerky to traditional recipes passed down through generations.

Whether you’re savoring the coriander-scented bite of South African biltong, the sun-dried legacy of Andean charqui, or the sweet-smoky richness of Chinese bak kwa, every piece of jerky carries centuries of cultural history.