The flavour revolution started here.  In a small butcher shop in NSW, a fire was lit—not just in the smoker, but in the hearts of every Bilos believer.  This wasn’t about pumping out jerky; it was about honouring a heritage and doing it right.

Our founder, Nicky, learned to make biltong at the age of ten in Jo’burg.  That experience, that culture, that respect for meat—it’s all packed into every bite we make in Australia.  Bilos biltong isn’t factory food.  It’s batchmade in Mortdale from 100 % Aussie Wagyu, cured the oldschool way and elevated by obsession.  Every strip we slice, every spice we blend answers one question: Is this the best it can be?

Spoiler: if it’s not, we start over.  Because we’re not here to play snack games.  We’re here to own the category.

‘Okay’ snacks are everywhere—and they’re not enough.  We grew up with biltong done right: bold, handmade and full of heart.  Bilos exists to bring that back without compromise.  We wanted to share the kind of biltong that stops conversations, sparks memories and reminds people what real flavour tastes like.  If it doesn’t make your eyes close and your head nod, it isn’t Bilos.

Every batch of Bilos is made to be the best.  Ethically crafted, obsessively perfected and slowdried—it’s never massproduced.  If it isn’t explosive in flavour, it doesn’t leave our drying room.  That’s our promise, from our butcher’s table to your snack drawer.

Vision: To redefine what premium meat snacks can be-flavourfirst, craftmade, ethically sourced and community powered.

Mission: To craft the world’s finest artisan biltong.  Rooted in SouthAfrican tradition, driven by Aussie excellence, made with care and no shortcuts.  Proudly uncompromising.

1. Best Beef & Ingredients Nothing but premium Wagyu and natural spices.  Born in South Africa, perfected in NSW and raised on a promise: never be average.
2. Small Batch Only No conveyor belts here.  Every batch is slowmade with love and pride—because fast food isn’t artisan food.
3. Made in NSW Born in Jo’burg, built in Mortdale and brought down under.  You can taste that legacy passion in every bite.
4. Waste Not, Want AllWe honour the animal and the craft.  That means no fillers, no junk—just the finest cuts, dried to perfection.  Sustainability starts with respect.

Learned to make biltong at ten.  Still hasn’t stopped.  Nicky’s obsession with flavour, ethics and craft is the fire behind Bilos.  From his roots in Jo’burg to his butcher shop in Mortdale, he’s never been interested in “just okay.”  For him, every batch is a battle against mediocrity—and taste always wins.

Matt doesn’t just cook – he orchestrates explosions of taste.  Every spice mix, every cut of Wagyu, every airdrying technique runs through his hands like a symphony in the making.  He’s the guy who thinks “good enough” is an insult and “that’ll do” is fighting words.  Matt’s kitchen?  It’s equal parts science lab and flavour temple—where heritage techniques collide with his relentless drive to make every bite unforgettable.

Transparency builds trust.  From Wagyu cuts to spice rubs, we follow oldschool craft: handtrimming premium beef, marinating it in our secret spice blend, then airdrying it slowly under watchful eyes.  No shortcuts, no preservatives, just patience and passion.  Want to see behind the scenes?  Join us in the drying room and watch the magic happen.