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For those who love fish paste and can’t buy it outside SA I make my own fish paste – just as nice as Pecks

2 tins of sardines in oil or water

1 tin anchovies in oil

1-2 tablespoons tomato paste

 Drain sardines and remove any tiny bones Place in blender and blend till smooth, add anchovies including half of the oil – add tomato paste (I add a bit at a time) and blend till smooth. (Check and adjust with more tomato paste if necessary) – keep in fridge. Make some toast and spread your fish paste – grab a cup of coffee and sit back and enjoy the flavour of home. Hope this helps those of you who love Pecks.

Recipe:  Carol Gambale


Our spices are carefully weighed and measured for the meat as indicated on the packages. If this is your first time making biltong, please watch the videos below to see the method used.

Use method as seen in this video -
For making a dryer, check this out -

If you intend to dry your biltong in a dehydrator, cut the meat in thinner strips (no thicker than 2cm). Ideal drying temperature is 30 degrees Celsius.