Biltong Battles: Why Canada's Food Rules Make It Hard for Saffas

Ever wondered why it's so difficult to find authentic South African biltong in Canada? Join us as we unpack the complex web of Canadian food safety regulations with our two insightful presenters, exploring exactly why finding real, delicious biltong here feels nearly impossible.

In this episode, you'll discover:

✅ Why Canadian regulations around dried meats are so tangled: Federal, provincial, and local rules overlap, causing confusion and inconsistency. Our hosts dive deep into this regulatory maze to help you understand how these layers create significant barriers for biltong producers.

✅ The key difference between biltong and jerky: Biltong is traditionally air-dried, cured, and uncooked, while jerky is heat-dried and cooked. Canadian food safety rules are largely designed around jerky, making authentic biltong difficult to produce legally.

✅ How regulations impact small businesses: Small artisanal producers face overwhelming hurdles, from costly compliance measures to inconsistent enforcement, effectively limiting their ability to grow beyond their local markets.

If you're tired of hunting down authentic biltong or resorting to making it yourself, we've got resources for you:

👉 Make your own biltong: Freddy Hirsh Original Biltong Spice (1kg)

👉 Find South African biltong suppliers across Canada: Howzit Canada SA Goodies Directory

Tune in for a fascinating exploration of cultural preservation, small business struggles, and what a sensible regulatory solution could look like. Whether you're a biltong aficionado, a homesick South African expat, or simply curious about food regulation, this episode sheds light on a uniquely Canadian challenge.