I expected South African biltong to have a bit of ropy chew like American beef jerky, but Munro & Co.'s family recipe, on the left, reminded me of a sweet, coriander-scented bresaola. Even better was the version on the right, made of Namibian beef that is cured for only three days instead of five. The rare sirloin practically melts on the tongue with rich, grass-fed flavor. Both can be found every Saturday at the Munro & Co. stand at the Neighbourgoods Market in Cape Town, South Africa. — Ganda Suthivarakom