Traditional Biltong – Made in Crouch End
Traditional Biltong – Ready To Eat
If you want to know more about the process you can find out about what we do and how we make Traditional Biltong here >>
Authentic Process For Best Taste
We produce our own very authentic delicious Biltong from a traditional recipe and technique.Beef for the Biltong is cured and dried on our premises in a five day process.
We use a traditional Biltong recipe of authentic South African herbs and spices to produce two types of Biltong: Original or “Chillibite” Biltong; for those who like a little more kick!
We choose the meat; a premium quality Scotch Beef produced to very high standards of farm and animal welfare. Selecting each piece for the perfect mix of fat marbling and lean muscle to give great flavour and texture to the finished Biltong.
High quality ingredients ensure that our Biltong is exceptionally good.
What our customers say…..
Have you ever had the chilli biltong from @morleybutchers? You’re missing a treat!! pic.twitter.com/JZwI7fZ7
— The Queens (@QueensCrouchEnd) September 8, 2012
@morleybutchers the first London butchers to nail biltong. Hi quality beef; beautiful strip of fat; perfectly spiced and cured #bravo — Toto (@Badgerstooth) June 25, 2012
Boerewors and Droëwors
Boerewors is a sausage, popular in South African cuisine. The name comes from the Afrikaans words boer (“farmer”) and wors (“sausage”), The sausage is made from coarsely ground beef which is typically combined with ground pork and fat. The unique taste and aroma of boerewors comes from the generous amount of coriander, nutmeg, cloves, all spice and black pepper. Boerewors is an ideal sausage for the barbeque (or a Braai as its known in South Africa).
Droëwors is a similar sausage however it is cured and dried. The preparation in a process similar to that of Biltong.
Tasty Droëwors
@morleybutchers BEST BILTONG in London. Yummers #getitinourpubs
— Carlo Lourenco (@celourenco) November 10, 2012
Mmm @morleybutchers‘ biltong – so good 🙂 — Kate Weir (@Katuschkakins) January 25, 2015
