A taste of home

After relocating to southeastern B.C., this South African couple created a company that brings unique products to the Kootenays

Rod and Mal Paterson are excited to share their South African-style products. — Photo courtesy Rod Paterson

Rod and Mal Paterson started Biltong Canada in 2006. Biltong, their product, is tongue-like strips of beef, cut from the rump and spiced, cured or dried; it originates from South Africa.

The Patersons’ story is an interesting one; it begins with them moving eight years ago to Cranbrook from South Africa, where they were ranchers on a thriving 1,000-acre farm three hours from Johannesburg. The deteriorating political situation, increasing crime and unsafe situation meant locking the gate to their ranch behind them and moving on to a new life with their three children.

Rod and his son had visited Cranbrook previously, and after a three-year application process, the whole family moved to the area for a new start. The first two years were difficult but the family found the people of Cranbrook to be warm and welcoming. Their eldest daughter married within a year.

“We have been so blessed,” said Mal.

She said when they started the business, they received a lot of  support from the community.

“(The people of the community) are excited about something successful like this—and proud of it,” said Mal.

The business of selling biltong began as a small online venture, supplying biltong to South Africans living in Canada.

“One customer said, ‘When I get the envelope, I smell my grandfather,’ ” said Mal, adding that for her customers, it is like having a little bit of home.

“That is very rewarding for us,” said Mal.

When the farmers markets started in the region three years ago, Mal said the Canadian market for their product took off.

“We could get into Canadian homes then, and they love it,” said Mal. "At the markets, people can see our faces, talk to us and that really has helped a lot."

So how is it made?

Mal said their biltong contains no MSG, fillers, dyes or colourants and it is an excellent source of protein and iron. She said using an old family recipe, they cut the Alberta beef into inch-thick steaks and then hand-rub it with natural spices, organic apple cider vinegar and a splash of Worcestershire sauce. The meat is marinated and eventually hung in a cool place to air-dry. The Patersons always joke that biltong will only last 20 minutes if one has a lot of willpower.

Where to now?

“Clientele is growing all the time as the word spreads,” said Mal. “We send our biltong all over Canada—to the East, West and the Yukon. Our hope is to grow in Canadian sports and to provide biltong for extreme athletes."

She said they have already supplied biltong to participants in the Yukon Ultramarathon and the TransRockies challenge.

“It can be eaten when it is frozen, and can be chewed while running, walking or cycling and it needs no special preparation,” said Mal.

The Patersons were surprised by an email eight months ago from the Canadian Space Agency requesting samples of biltong. They have since been informed that their biltong will be going on an international space mission at the end of 2012.

“The mission will be led by a Canadian and the Canadians will be supplying the snacks,” said Mal. “We don't know what it all means, but we are very excited. It is a huge endorsement.”

Biltong and other dried meat products, sausages and mustards are available at the Patersons' shopfront (where the biltong is made) in Cranbrook as well as online.