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 just about making biltong. It was about doing it right.
Our founder learnt the craft back in Jo’burg from the age of ten. That experience, that culture, that respect for meat—it’s all packed into every bite we make here in Australia.
Bilos biltong isn’t factory food. It’s batch-made in Mortdale, Sydney, NSW with 100% Aussie Wagyu, cured the old-school way and elevated by obsession. Every strip we slice, every spice we blend—it all answers to 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.
best beef,best ingredients
We use nothing but premium Wagyu and natural ingredients. Born in South Africa. Perfected in NSW. Raised on a promise- never be average.
Small batch only
No conveyor belts here. Every batch is slow-made with love and pride—because fast food isn't artisan food.
Made in NSW
Born in Jo’burg, built in Mortdale, brought down under. Our founder learnt to craft Biltong at the age of 10. You can taste that legacy PASSION in every bite.
Waste Not, Want All
We honour the animal and the craft. That means no fillers, no junk—just the finest cuts, dried to perfection. Sustainability starts with respect.
Vision
To be the brand that redefines what premium meat snacks can be—flavour-first, craft-made, ethically sourced, and community-powered.
Mission
To craft the finest artisan biltong—rooted in tradition, driven by excellence, made with care, no shortcuts, and proudly uncompromising.
Meet the team
NICKY
Founder
Learned to make biltong at 10. 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, Sydney, he’s never been interested in “just okay.” For him, every batch is a battle against mediocrity—and taste always wins.
Matt
Butcher
Matt doesn’t just cook. He orchestrates explosions of taste. Every spice mix, every cut of Wagyu, every air-drying 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 of Bilos
unforgettable.
