Barbecue meat, home-smoked bacon, hand-made biltong … just some of things you will find at Guido’s Butchers and Deli in Piltdown.
Craig Black who took over the shop at Ashgrove Farm, on the A272, in January is introducing some favourites from his home country of Zimbabwe, just as the late Guido DeLellis shared fare from Italy when he opened the shop in the 1960s.
So now, alongside the traditional cuts of meat to be found in a butcher’s shop you will spot biltong and droewors (cured air-dried beef and sausages); boerewors (a coriander-seed spiced South African boerewors sausage) and sosaties (kebabs).
You will still find Guido’s famous Italian sausages in the shop because the DeLellis recipe has been passed on to Craig, and oak-smoked bacon is still produced on the premises.
Craig says he is keeping Guido’s name above the door out of respect to the man who built the business and who was well-known as a pig breeder. Guido’s legacy is also remembered as there remains a picture in the shop of him with Prince Charles.
For the summer Craig aims to be a one-stop barbecue shop. Firmly at the top of a list of meats available will be steak but there will also be burgers, sausages, boerewors (South African sausage which comes rolled and coiled, much as a Cumberland sausage does).
And there will be sosaties, better known as kebabs, with flavours including lamb and halloumi, curried lamb, and barbecue pork.
If you tell Craig how many people you are entertaining he will be able to work out how much meat you need.
Much later in the year he will uphold a tradition established by Guido of supplying quality turkeys for the Christmas table.