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Guido’s Butchers & Deli in Piltdown

Contact Details

T. 01825 509164

About Guido’s Butchers & Deli in Piltdown

Guido’s Butchers at Ashgrove Farm, Piltdown, TN22 3XN, offers locally-sourced traditional cuts of meat. It specialises in barbecue-fare during the summer and quality turkeys at Christmas.

Another specialty, available all year round is biltong and droewors (cured air-dried beef and sausages), hand-made by butcher Craig Black, who learned to make it in his home country of Zimbabwe using his own secret blend of herbs and spices.


Sliced biltong introduced to Guido’s Butchers & Deli by new owner Craig Black.

The shop retains the name Guido’s in tribute to Guido DeLellis, an Italian who opened the shop in the 1960s and who was a well-known pig breeder.

Guido’s Italian sausages have always been popular, and Craig, who was given the family recipe, is pleased to be able to continue supplying them.


Italian sausages still made to the original recipe at Guido’s Butchers & Deli at Piltdown.

The shop is also known for its oak-smoked bacon, and gammon, produced on site and that is another tradition being continued by Craig.


Craig Black new owner of Guido’s Butchers & Deli at Piltdown where gammon and bacon are smoked on site.

Choose your barbecue meats from steak, burgers, sausages, boerewors (South African sausage which comes rolled and coiled (much as Cumberland sausage does), and from sosaties, or kebabs. Varieties include lamb and halloumi, curried lamb and barbecue pork.


Some of the meat available at Guido’s Butchers & Deli at Piltdown. Barbecue fare is a specialty.

Further hints of Craig’s heritage can be seen in the preserves available on his shelves. For example there are home-made konfyts, fig and watermelon, each featuring syrup flavoured with ginger and cinnamon.


Home-made konfyts for sale at Guido’s Butchers & Deli at Piltdown.

And in the meat display there are ox-tails, usually cooked in a round-bottomed pot, a potjie, over a low heat in Southern Africa, and casseroled here. They are proving increasingly popular with Craig’s customers.

Craig is also working with a Newick baker to recreate koeksuster, which is like a donut, first fried and then dropped into a ginger-flavoured syrup; and rusks which are popular for dunking in coffee.


The first attempt by a baker at Newick to make koeksuster to a recipe provided by Craig Black new owner of Guido’s Butchers & Deli at Piltdown. They were too big but along the right lines.

A touch of Spain is thrown into the mix at Guido’s too, in the form of Jamon, a cured ham, similar to parma ham from Italy, which the Spanish, of course, claim to be superior to the Italian version. Craig’s brother, who lives in Spain, sources it for him.


Jamon, a cured ham from Spain, for sale at Guido’s Butchers and Deli.

Do call in to chat with Craig to learn more about this butcher’s shop with a difference, and the variety of produce on offer.

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