One founder.
One obsession.
No shortcuts.

Big Tongs Biltong started in a Murwillumbah kitchen, out of a simple frustration: nearly every meat snack on the shelf was loaded with sugar, seed oils and a list of numbers longer than the ingredients.

So Seth started curing his own. Grass-fed Northern Rivers silverside, a home dryer, and a stubborn rule — if it wasn't something you'd find in your own kitchen, it didn't go in. Raw apple cider vinegar, Australian sea salt, native botanicals. That's it.

Mates kept asking for more. Then their mates did. A weekend experiment became a proper little brand with one job: make the best clean-label biltong in the country, and never cut a corner to do it.

Still small, still obsessed with the details, and still drying every batch slow. Real beef. Nothing else. Bigger than your average tong.