Capreolus Fine Foods

Capreolus Fine Foods is a multi-award winning, family owned English artisan charcuterie producer in Rampisham,
West Dorset.

Capreolus Fine Foods derives its name from the Roe deer, whose Latin name is Capreolus capreolus.

Quality and provenance are of the utmost importance to Karen and David who source locally bred and reared free range meat from traditional and rare breeds wherever possible and seasonal wild meats from the West Country.

curing

Curing of the meat follows age-old traditional techniques combined with a flair and instinct for flavour.

Air-drying of the cured meat is carried out in temperature and humidity controlled rooms to overcome the vagaries of the British weather.

Smoke is used to enhance the flavour of some of the meats using beech wood chips which give a delicate flavour that never dominates the fine qualities of the meats.

product range

Pork - Guanciale, Coppa, Air-Dried Pork Loin (Lomo or Lonzino), Pancetta, Air-Dried Ham, Salami, Lardo, Gammon.
Salamis - including a simple Saucisson Sec, The Rosette, The Rampisham Tingler, The Dorset Warmer, Nduja, Dorset Soft Salami, Pepperoni (pork and wild venison), Chorizo and a cooking Merguez Salami (made from lamb without any pork)
Beef - Air-Dried Beef, Salt Beef, Pastrami
Mutton - Smoked Leg of Mutton, Merguez Salami (partially dried salami for cooking)
Duck - Smoked Breast of Duck, Duck Confit, Gesier, Duck Salami (made as a special from time to time)
Pheasant - Smoked Pheasant breasts (seasonal)