Biltong is of course a type of beef jerky originating from South Africa. As the history suggests, the British colonized the area and found it fertile for growing vineyards. Locals discovered the vinegar by-product was an excellent (and tasty) means for preserving meats. Biltong uses vinegar, while jerky uses salt.
Beef, salt, vinegar, natural spices, sugar, potassium sorbate, sodium bicarbonate, potassium nitrate.
There is indeed a vinegar-like taste that comes through in this immediately. That's followed by a slight salty taste. The aroma that comes from this package of biltong resembles something like salami or prosciutto.
These appear to be slices of whole meat, sliced medium thickness, and in small pieces.
This is a soft and tender style of biltong, being very easy to tear apart, and easy to chew. The small pieces are such you'd never have to tear this down; each piece is mouth-sized.