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The name itself comes from the Dutch bil (rump) and tong (string). It was a means to preserve meat devised by Dutch settlers by means of desiccation. The meat is marinated in vinegar, then rubbed with rock salt, coriander seeds, black pepper and brown sugar, before being hung out to dry. It’s great as a snack, and best enjoyed with a beer. It can also be put into stews and other dishes.

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