Biltong as we know it is uniquely South African and a discovery of the early Dutch inhabitants. The first known appearance of the word dates back to about 1815, although Biltong making was probably practiced many years before. The settlers salt-cured and sun-dried the thigh muscles of game animals, following a tradition of their European forebears who had pickled the tongues of domestic beef. The Dutch word for thigh is 'bille', which in combination with the word for tongue, gave rise to the name of this typically South African delicacy. Without the modern luxury of refrigeration, Biltong was a vital source of protein to these pioneers, particularly trekkers and outriders on long excursions from the early settlements. From being this rather basic necessity, Biltong has over the years become an expensive and much sought after luxury.