Biltong

Despite social media allowing butchers to swop ideas and inspiration with each other, even across continents, there’s something that the international community of cleavers will (most likely) never quite get right – the distinctive, heady smell of cured meat, aged fat, vinegar, coriander and other spices. In much the same way that salami, coppa and cured hams are synonymous with butcheries in specific regions of Europe, so too are “billies and wors” quintessentially South African. They are to the main street butcher what single ciggies, milk and Chappies are to the corner café: building blocks of business – and in constant demand. You want an instant gauge of quality at the butcher? Grab some biltong.