Back in South Africa, Jack Ho-Lin, together with his youngest son Sydney Ho-Lin, owned a small butchery located in a zoned area called Bosmont. In 1968, they developed a more convenient way for the army men to transport dried meat. This innovation came in the form of smaller, dried, stick-like pieces of meat, which became known as biltong sticks. Jack and Sydney crafted unique recipes that quickly became renowned for their quality and taste.
In 1969, Jack and Sydney began selling this product over their butchery counter as demand extended into the local mass market. Recognizing the potential, they decided to phase out their butchery operation and focus solely on producing dried pure beef products. Alongside the biltong sticks, they also developed alternative dried beef products, including meat sticks and dried wors.
Business flourished, and the demand for dried meat in the South African market soared to enormous heights. Jack’s Biltong quickly established itself as a luxury product with a rich heritage and immense potential for growth.
Today, the distribution footprint of Jack’s Biltong is primarily in the Gauteng area, with points of purchase ranging from pubs and cafeterias to a percentage of garage forecourts. Over the years, Jack’s has maintained a stronghold in Gauteng, remaining a competitive brand in the market while consistently delivering the best quality and service.
Jack’s Biltong achieved further recognition by winning the prestigious “Star Awards” as the Best Biltong Producer for three consecutive years, from 2009 to 2011.
