Meet the butcher
About Jay
The hands behind every box.
Jay has been butchering and curing meat for more than 30 years. He started out in South Africa, and the recipes came with him when he moved to the UK, where he now lives with his wife and their two boys.
In 2017 he set up Meat @ Jay's in Woking. It's a mix of the South African classics he grew up on, like boerewors, sosaties and biltong, and proper British butchery: dry-cured bacon, home-cured gammon and traditional sausages.
Everything is made by hand, in small batches, at his premises at The Timberyard on Lucas Green Road, which holds a Food Hygiene Rating of 5 (Very Good) from the Food Standards Agency.
Why specials?
Some things are best done in small runs: a braai box for a sunny weekend, a Christmas order, or a great cut Jay has only a little of. Specials are how he offers them. There's a fixed number of boxes, they're announced on WhatsApp and email, and when they're gone, they're gone.
Award-winning
Jay's sausages, bacon and gammon have won Gold Awards and category titles at national competition. See the full list.