From the Rugby Pitch to Your Doorstep

Gee's Biltong started on a rugby field in Malta.

George — founder, producer, and the person who checks every bag before it leaves Qormi — plays flanker for UM Wolves Rugby Club and represents Malta at national level. His South African head coach, Keenen Kleinsmith, introduced him to traditional biltong the way it's supposed to be made: slow air-dried, properly spiced, nothing artificial.

George was hooked. He started learning the craft properly — the cuts, the spice ratios, the drying process, the difference between biltong done right and biltong done fast. After months of kitchen sessions and a lot of trial and error, he had a recipe worth sharing.

The problem? Malta had no local biltong. The stuff available was imported, overpriced, and nowhere near the real thing. So George started making it himself — for teammates, for friends, and eventually for anyone on the island who wanted a genuinely high-protein, clean-ingredient snack that actually tasted good.

What Makes It Different

Every batch is made by hand in Qormi from premium cuts of grass-fed Argentinian and Uruguayan beef. No factory. No shortcuts. George personally checks every bag before it ships.

The result is 40g of protein per 100g, only 2.1g of sugar, no artificial preservatives, and a texture that's nothing like beef jerky — because it isn't beef jerky.

Made in Malta, South African at Heart

Gee's Biltong is Malta's only local artisan biltong producer. It's a one-man operation built on a genuine obsession with quality — not a product line, not a side hustle, not a factory brand.

If you've tried it, you know.