Marbled & Cured

It started in the Limpopo bush, where Francois could barely walk before he was clutching a slab of biltong nearly as big as he was. By his mother's account, anyway. The craft was in him early.

When he first came to Britain he set up as a farmer in Kent, perfecting the technique that had been in his hands since childhood. The same tradition he grew up on, made properly on British soil with the best cuts of beef, pork and game he can get his hands on.

That is the whole idea behind Marbled & Cured. Old-world craft held to gourmet standards, made right here rather than shipped in. A range of biltong, droëwors and bites, each one cured the slow way because it is the only way worth doing.