Brilliant Beefy Biltong in Portugal, Thanks to Raw Sintra's Anthony & Sergio - Live from a Windmill!

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


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