Trail
Fuel With
Bite.

Biltong built for cyclists, runners, hikers and anyone who pushes past the easy mile. Real protein. Real cure. Zero gym-bro nonsense.

Kured started in a kitchen with a family recipe, a hand-built drying box, and a long ride on Sunday mornings. The kind of ride where your legs run out before the road does.

Most "biltong" on UK shelves is jerky in a fancy bag — over-processed, heat-blasted, half-cured. We make the real thing: vinegar and coriander cure, air-dried for six days, hand-sliced.

Small batches. Big flavour. Built to be eaten on the way back down the mountain.

The Classic

The one that started it. Traditional cure, six-day dry, sliced thick. The blueprint.

Peri Peri

Cape heat meets Portuguese fire. Earned-it heat — not novelty heat. Bites back.

Unmarked Trail

We're testing three new directions. Subscribers vote on the next drop and get the first slice.

Built with
a Pi.

We're building a smart drying box from an IKEA cabinet, a Raspberry Pi, and a stupid amount of curiosity. It tracks temperature, humidity and weight loss in real time. The build is open. Follow along.