Pessach, Biltong and Boerewors : A Taste of Tradition and Survival

Pessach is a holiday deeply rooted in themes of survival, resilience, and tradition. It commemorates the Jewish people’s exodus from Egypt—an epic journey that required preparation, endurance, and faith. One key aspect of this survival was food: the Israelites needed sustenance that could last in harsh conditions. Interestingly, the South African staples of biltong and dry wors—two dried and cured meats—share a historical connection with these same themes of endurance and preservation.

The Ancient Art of Preserving Meat

Food preservation has been essential for human survival throughout history. The Israelites, fleeing Egypt in haste, did not have time to let their bread rise, leading to the tradition of matzah. Similarly, they would have relied on drying and salting meats, methods widely used across ancient civilizations, including in North Africa and the Middle East.

Fast forward thousands of years, and these same techniques were employed by the Dutch settlers (Voortrekkers) in South Africa during the Great Trek of the 1830s. Just as the Israelites traversed the desert, the Voortrekkers embarked on long and arduous journeys across the South African interior. They needed food that could withstand the extreme climate and last for weeks without refrigeration. They turned to the age-old practice of drying meat, creating biltong, and seasoning and curing sausages, leading to dry wors.

Interestingly, biltong has historical ties to "biltang," a method used by indigenous South African groups such as the Khoisan, who dried and preserved meat long before European settlers arrived. When Dutch and Huguenot settlers came to South Africa in the 17th century, they adopted and adapted this practice, combining it with European curing techniques.

The Kosher Connection: Jewish Adaptations

Jewish communities in South Africa, many of whom arrived during the late 19th and early 20th centuries from Eastern Europe, embraced local food traditions while maintaining kosher dietary laws. Since traditional biltong and boerewors often contain non-kosher ingredients—such as pork, treif casings, or leavened seasoning—Jewish butchers began producing kosher versions using only permitted meats like beef and lamb, and ensuring no chametz (leaven) was present for Pessach.

Today, kosher biltong is a staple in South African Jewish households, especially during Pesach, when finding flavorful, protein-rich food without chametz can be a challenge.

A Shared Legacy of Resilience

Both Pessach and the tradition of biltong and dry wors tell stories of adaptation, perseverance, and cultural identity through food. Whether it was the ancient Israelites fleeing Egypt, the Voortrekkers crossing uncharted territory, or Jewish immigrants in South Africa preserving their heritage, the underlying theme remains the same: food is history, and history is survival.

As Jewish communities in South Africa and Israel gather for their Passover seders, it’s fascinating to see how different cultural foods—like biltong and boerewors—fit into the broader narrative of resilience and tradition.

Chag Pessach Sameach!