WE ARE PAUL'S BILTONG & BRAAI

Our Story

Paul Engelbrecht started Paul’s Biltong & Braai in 1995. Paul’s experience ranges back to 1991 and his passion for quality meats fueled his idea to create great, high-quality products at reasonable prices.

It sounds so simple but if you want to get the best out, you have to put the best in. Every step of all our processes are done in the best possible way. It’s about respect at every step and the funny thing is, it’s nothing new. It’s the way it used to be done and it’s the reason our meat has such flavour. Paul & his team, takes great care to ensure that this respect is carried through into the butchery. Paul's nose to tail approach means carcasses are broken down by hand with as little waste as possible. From there most of the meat products undergoes hanging and aging before packaging. Paul's goal is to make sure that every piece of meat reaches the shelf in the best possible condition. Sure it’s a little harder and sure it takes a little longer, but the results speak for themselves.