Applications
Biltong & Charcuterie
South Africa's own preservation tradition — and vacuum sealing is its natural partner. Whether you're making biltong for your family or building a product for distribution, LAVA changes what's possible.
Biltong + Vacuum Sealing: The Rules
Biltong seems counterintuitive to vacuum seal — it's already a preserved product. But vacuum sealing dramatically extends its shelf life and enables distribution. The key is understanding which type of biltong handles sealing differently.
Dry Biltong
Very dry, no moisture
- ✅ Can be vacuum sealed at room temperature
- ✅ Shelf life: 4–6 months at room temperature
- ✅ Frozen: 2 years
- ✅ Safe to post / distribute without refrigeration
- ✅ Use standard embossed bags
Wet / Soft Biltong
Moist, higher moisture content
- ⚠️ Must be refrigerated even after vacuum sealing
- ⚠️ Shelf life: 3–4 weeks refrigerated (vs 5–7 days loose)
- ✅ Frozen: 12–18 months
- ⚠️ Inspect carefully for mould before sealing
- ✅ Use Liquid Stop function
Never vacuum seal biltong with visible surface mould, even if you plan to cut it off. Mould produces toxins that penetrate the product before the surface growth is visible. When in doubt, discard.
For Biltong Producers
If you're making biltong to sell — at markets, online or direct — vacuum sealing transforms the business model:
- Professional presentation — vacuum sealed product looks premium, commands higher prices
- Extended distribution window — dry biltong sealed at source can be posted nationwide without refrigeration
- Longer display life — markets and deli counters can hold product for weeks rather than days
- Consistent weight labelling — sealed bags don't lose moisture weight on the shelf, so the labelled weight is what the customer gets
- Hygiene compliance — vacuum sealed product is tamper-evident and meets food safety requirements for retail
Droëwors & Charcuterie
Droëwors is even more suitable for vacuum sealing than biltong — it's fully dried with very low moisture. Sealed droëwors keeps 6–9 months at room temperature and 2+ years frozen, with minimal flavour loss.
European-style charcuterie (coppa, bresaola, lonza) works identically — the dry curing process is already a preservation step. Vacuum sealing after curing locks in the result and extends shelf life significantly.
Recommended Machine
Home maker / small producer
V.300® Premium X
Perfect for sealing biltong in quantities up to a few kilograms. Handles dry and wet biltong. 42 cm sealing width handles standard biltong sticks easily.
View Machine →Market supplier / small commercial
V.333® Chrome
Commercial pump for continuous sealing sessions. Ideal for weekend market production runs — process 20–30+ kg per session without overheating.
View Machine →