Ambient Temperature Dried Meat Products with a Focus on Biltong and Droëwors: Market Trends, Food Safety Challenges, and Regulatory Compliance

Ambient-temperature dried meat products are an ancient form of preservation, now exemplified by South African biltong and droëwors. Biltong is a spiced, salted dried meat (often beef or game) cured in vinegar and air-dried, while droëwors is a thin dried sausage derived from boerewors (typically made of beef and mutton fat). These traditional products originate from indigenous African and early settler practices of salting and sun-drying meat, adapted with spices and vinegar to improve flavor and preservation. This review provides a historical overview and defines the characteristics of biltong and droëwors, comparing traditional open-air processing with modern controlled drying methods. Key processing parameters (e.g., salt content, air flow, temperature, and relative humidity) and their influence on product quality are discussed. Microbiological safety is a central focus: although drying and curing substantially reduce water activity and inhibit many pathogens, the absence of a cooking step raises concerns about Salmonella, Shiga-toxin producing Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. We summarize current knowledge on these hazards, including occasional outbreaks, and the hurdles (low water activity, pH, salt) that control them. Finally, we highlight knowledge gaps in spoilage and pathogen dynamics, food safety challenges (such as the trend toward higher-moisture “wet” biltong), and the need for further research to ensure the safety and quality of these increasingly global meat snacks.