Boom in biltong at Bradway butchers

Mike Kilner of Bradway Quality Meats are producing South African Biltong in their shop, Sheffield, United Kingdom, 4th June 2018. Photo by Glenn Ashley.
Mike Kilner of Bradway Quality Meats are producing South African Biltong in their shop, Sheffield, United Kingdom, 4th June 2018. Photo by Glenn Ashley.
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From South Africa - to Bradway.

There may be 8,000 miles between the Sheffield district and the southernmost country in South Africa, but at least now they have a snack in common.

Bradway Quality Meats are producing South African Biltong in their shop, Sheffield, United Kingdom, 4th June 2018. Photo by Glenn Ashley.

Bradway Quality Meats are producing South African Biltong in their shop, Sheffield, United Kingdom, 4th June 2018. Photo by Glenn Ashley.

Biltong, a form of dried, cured meat, has become an unlikely hit at Bradway Quality Meats on Twentywell Lane, after owner Mike Kilner tried a recipe he brought back from spending time in South Africa.

His blend of Aberdeen Angus topside and authentic spices has become so popular he has now invested in a new machine to boost his production.

Mike said: “I lived in South Africa for quite a few years and I used to produce biltong there, bringing the recipe home many years back.

“I brought a small dehydrator and starting producing it for the shop but it’s really taken off now.

Bradway Quality Meats are producing South African Biltong in their shop, Sheffield, United Kingdom, 4th June 2018. Photo by Glenn Ashley.

Bradway Quality Meats are producing South African Biltong in their shop, Sheffield, United Kingdom, 4th June 2018. Photo by Glenn Ashley.

“Because biltong is very high protein it has been popular with people who are really into their fitness.

“From what I understand it’s appealing mainly to cyclists and all the bodybuilders because of all the protein in it.

“I’ve got people coming from all over to try it and a fantastic community of South Africans who have started coming in and buying it too.”

The butcher’s new 8ft long machine allows visitors to see the biltong being cured, and is capable of producing 30 kilos at a time.

The process takes four days from start to finish and the first batch got underway last Saturday.

Mike, who runs the shop with daughter Tara, is hoping to sell it to other venues such as gyms because of its healthy properties.

But he won’t be revealing the recipe any time soon.

“I want to keep it exclusive to me”, he said.

“As far as I know there’s nobody else in Sheffield making it, or in the surrounding areas.”

There are also plans to create more South African delicacies at the shop.