Just don’t call it jerky

Just don’t call it jerky

Carl interviews Anthony Day, a technology podcaster turned founder of Raw Sintra Biltong, who joins from a soundproofed windmill in Sintra.  Anthony shares his background growing up in England, being introduced to biltong through London’s South African community, and launching his own biltong company after struggling to find the soft, lean style he likes in Portugal.  He explains biltong’s South African origins, its air-curing process, freshness, and why it’s not like long-life jerky, plus storage and next-day delivery.  Carl taste-tests the piri-piri flavor while they discuss Portuguese-inspired variants (garlic/oregano, piri-piri), nutrition and protein benefits, and partnerships supplying Portuguese rugby clubs.  'António' also highlights co-founder Sergio, a professional chef focused on quality, certification, and recipes. 00:00 Windmill Studio Intro 00:56 Podcasting Background 02:12 Life in Sintra Windmill 03:24 Biltong Origin Story 05:50 Flavors and First Taste 07:59 Rugby Club Partnerships 09:43 Co Founder Sergio Role 11:28 How Biltong Is Made 13:38 Serving Ideas Nutrition 16:00 Ordering Education Marketing 21:09 Sintra Visit Wrap Up 22:42 Closing Thoughts Outro