Best Butchers in London – Award Winners

Shane Holland Executive Chairman of Slow Food UK visited Morley Butchers in Crouch End to present the 2015 London Best Butchers award. The Slow Food London Awards are a real seal of approval because the entrants and the final winners are all selected by London food shoppers.

Now in their third year these awards were created by Slow Food London to support and highlight the growing number of quality food retailers and producers within London which are the polar opposite of supermarkets .

In their awards statement Slow Food London said “The London Best Butchers award to Morley Butchers recognises excellence in their butchery, time-honed skills, as well as their impressive range of game and quality meat.”

“We are so pleased to have won this award for the second year,running, particularly as it is based on votes from our customers. A huge thank you to them for their support and enthusiasm for our products and what we do in the shop.”

Andrew Beresford – Morley Butchers

Slow food Best Butcher Award

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How we make Biltong

/How we make Biltong
How we make Biltong 2016-10-18T10:03:39+00:00

Traditional and authentic biltong technique

We produce our own very authentic delicious Biltong from an authentic South African recipe and traditional technique.

Our process:

First we choose the meat. Scotch Beef sourced from John Scott Meat. We use their premium quality  beef which is produced to very high standards of farm and animal welfare for maximum flavour. We select each piece for the perfect mix of fat marbling and lean muscle to give great taste and texture to the finished Biltong. High quality ingredients ensure that our Biltong is exceptionally good.

The next stage is to marinade the Beef in red wine vinegar followed by a “rub” in our authentic South African blend of herbs and spices (Salt, Pepper & Corriander). We use two recipes “traditional” and “chillibite” – which has an extra spicy kick.

Chilibite Biltong – seasoning stage

Chilibite Biltong - seasoning stage

What our customers say…..

Tasty Biltong

Curing the Biltong

Once the meat has absorbed the flavours the meat is hung in the specialist drier for five days. This cures the meat and leaves enough moisture to remain toothsome but with concentrated flavours. It will last in good condition for several months particularly if you keep it unopened in a fridge – if you can avoid eating it for that long. The finished Biltong strips are then hung ready to be sliced and packed for our customers. You will nearly always find them hanging in the shop behind the counter. If you havn’t tried Biltong yet – come and pay us a visit

Latest Biltong posts from the Butchers Blog