What are the white spots on my biltong? (And how do I store it?)Updated 15 days ago

White powdery spots or a light white film on biltong are usually nothing to worry about, they're typically salt or fat rising to the surface as the meat dries, and completely safe to eat. This is normal for a natural, air dried product.

Fuzzy, green, white, blue or smelly patches are a different story. That's mould, and the bag should not be eaten.

If you find mould, we'll make it right. Mould on our biltong is rare. It usually means a bag's seal was faulty and let oxygen slowly leak in, creating moisture. We pressure test our seals constantly, but if a dodgy one slips through, that's on us. Get in touch via chat or [email protected] and we'll send you free replacements. To help us investigate the batch, please have handy:

1. Whether there was a white/blue oxygen absorber sachet inside the bag
2. A photo of the bag and the product
3. The batch code and best before date from the back of the bag
4. Where you bought it and whether the bag had been opened

How to store your biltong so it stays perfect:

• Unopened: our bags are vacuum sealed in a zero oxygen environment and last 12 months. Keep them somewhere cool.
• Once opened: best kept cool in the pantry or fridge and eaten within 14 days (if it lasts that long).
• Prefer it drier? Store opened biltong in a breathable brown paper bag avoid plastic, which traps moisture. The airflow dries it out further while keeping the flavour.
• Long haul: chuck it in the freezer and it'll keep almost indefinitely.