Bonsmara is regarded as the defining modern beef cattle breed of South Africa. It was developed in South Africa and combines adaptability with reliable meat quality.
Our Products
Our product selection combines South African roots with the highest level of refinement.
Discover the established Oake Woods & Co. range for the South African market and the exclusive VAN T’S ORIGINS, our signature line for expats, South Africa enthusiasts and lovers of exclusive meat specialties.
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Our products are made using locally sourced meat.
We work closely with regional producers to ensure reliable quality, responsible sourcing and consistent raw materials.
VAN T'S
ORIGINS
South African Boerewors, Droëwors, Biltong & Bacon – since centuries crafted after our traditional family recipes.
Biltong
The Art of Air-Drying
Biltong is the essence of South Africa. No smoke, no heat – only time, air and the legacy of the Van Tonder family. We let the meat mature in peace until aroma, texture and nutrients reach the perfect point.
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The Principle of Air-Drying
Patience is our most important ingredient. Through this slow process we concentrate the aroma and preserve valuable nutrients. The result is pure protein, full vitamins and an unadulterated bite.
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The Benefit of Air-Drying
Natural power. Through gentle curing without heat, vitamins and minerals are largely preserved. Biltong is concentrated energy in its purest form.
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Sourcing & Production
Top quality from Austria. We use high-quality beef and selected venison. From sirloin to silverside, every cut is processed with respect for the raw material to guarantee consistency and class.​​
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Classic Biltong
The original. Crafted according to the Van Tonder family recipe: Purist, bold and uncompromising in quality. A timeless classic that speaks for itself. The careful selection of spices enhances the natural aroma of the beef without altering it.
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Chili Biltong Stokkies
Cut along the grain into fine sticks and refined with a fine chili note. We seek a gentle warmth that fires the meat flavor instead of suffocating it. Air-cured, this is the perfect snack with a bite. The convenient shape makes them the ideal companion for on the go or as a side to a cold drink.
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Reserve Wagyu Biltong
Our crowning achievement. Perfected by Eben van Tonder in Cape Town. When exceptional marbling meets the highest art of refinement, a biltong of rare elegance is created. The high intramuscular fat of the Wagyu provides a texture that melts on the tongue and leaves an incomparably buttery aftertaste.​
Classic Biltong
Chili Biltong Stokkies
Reserve Wagyu Biltong
Hemel-en-Aarde Valley & Onrus Mountain, Hermanus, South Africa
Cape & Alps Bacon
A Symbiosis of Sun, Wind and Herbs
ur recipes are a homage to two extreme plant worlds: the Cape of South Africa and the Alps of Austria. Both regions are shaped by intense sun, strong winds and poor soils. Under these conditions, plants develop exceptional aromatic density as the foundation for our Cape & Alps Bacon.
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The Power of the Elements
At the Cape, the intense sun and the ice-cold wind from the South Pole shape the rooibos. In the Alps, the altitude and harsh climate define herbs such as caraway and juniper. In both regions, plants develop concentrated compounds that have been used for generations in the refinement of meat.
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Cape FeinBush Cured Bacon
Cape FeinBush Cured Bacon is produced in South Africa and refined with carefully selected plants from the Cape FeinBush. Grown under extreme climatic conditions, rooibos and other indigenous herbs give the bacon a warm, well-balanced, and subtly earthy aromatic profile. Their natural compounds support the curing process and add exceptional depth and complexity to the flavour.
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Alps Caraway Bacon
For our production in Austria, we translate this principle into an alpine expression. Rooibos is replaced by caraway, a plant with a long tradition in alpine curing. This bacon is clear, spicy and represents the earthiness of Austrian food culture.
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Alps Juniper Bacon
Also refined in Austria, Juniper Bacon follows the same principle with juniper as its defining element. It offers forest-like freshness and depth. Its character is distinctive, cool and shaped by the strength of the mountain forests.
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Scientific Refinement
All variants are based on the targeted use of plant-based ingredients with functional benefits. Rooibos as well as the alpine combination of caraway and juniper contain natural antioxidants that stabilise fat during curing and slow oxidative processes. This keeps the flavour profile clear, balanced and stable over time. Caraway and juniper act synergistically. Juniper provides antimicrobial components that are mainly effective on the surface of the meat, while caraway stabilises fats deeper within the tissue. This combined effect protects against quality loss and has been used in alpine meat refinement for centuries. In addition, caraway and juniper support digestion. They reduce the perceived heaviness of fatty products and contribute to a bacon that is experienced as balanced and digestible, without artificial additives.
Rooibos
Caraway
Juniper
