Three Peaks Yorkshire Biltong is the brainchild of Thornholme farmers Chris and Charlotte Shipley and artisan producer and self confessed foodie, Simon Barrett, aka The Chilli Jam Man from Thixendale.
Biltong is a mildly spiced and salted air dried meat whose name derives from the Dutch “bil” meaning buttock and “tong” meaning strip.
Chris and Charlotte imported equipment from South Africa and started producing the delicacy from cuts of their own home grown, grass fed beef that is seasoned with a home-made dry spice rub and dried for 24 hours in a UV cabinet that simulates the South African sunshine.
In the case of Three Peaks Yorkshire Biltong, the dry rub is replaced with a liberal coating of The Chilli Jam Man’s Three Peaks Chilli Jam.
Inspired by Yorkshire’s Three Peaks and with a heat rating of 9.9, the jam is an eye watering mix of Birds Eyes, Habaneros and Bhut Jolokia chillies.
Manor Farm Beef’s Chris Shipley said:
“It’s been great working with Simon and we’re both really pleased with the result. Three Peaks Yorkshire Biltong tastes fantastic, although maybe not for the faint-hearted!”
Three Peaks Yorkshire biltong will be on sale from the Chilli Jam Man’s stall for the duration of the 10 day festival and on the Manor Farm Beef stall from 28-29 September.
Manor Farm Beef will also be selling their original, pepper, chilli bites & garlic biltong alongside a new gift pack.
Manor Farm Beef rears pedigree Belted Galloway, British Blue and Limousin cattle that are specially bred and fed to produce the best possible taste and texture.
The are all born at Manor Farm and spend all of their lives grazing lush pastures before going for slaughter at 30 months (as opposed to the industry standard of 16 months).
The beef is then sold through selected restaurants, Manor Farm Yorkshire Beef Boxes and at Driffield and Hovingham farmers’ markets.