Capreolus wins GOLD at the Taste of the West Awards 2013

Posted by David Richards on


We are delighted to announce that we entered 10 products to be judged in this year's Taste of the West Awards and the judges decided to award us with 10 GOLD awards. The products are;

  • Guanciale
  • Snack Chorizo
  • Snack Saucisson Sec
  • Goat Salami
  • Rosette Salami
  • Smoked Leg of Goat
  • Smoked Mutton
  • Dorset Air Dried Beef
  • Venison Rillettes
  • Black Strap Streaky Bacon


This year we entered guanciale into the Taste of the West Awards in the Cured Meat Class.  We were delighted when it won a Gold (along with another 9 products entered at the same time!).  We were asked to submit it for a further round of judging the results of which were announced on Tuesday 15th October.  Our guanciale won 'Best Cured Meat' and we were amazed when it was named as the CHAMPION PRODUCT out of 1040 that were entered.  The judge for the Champion Product was Mitch Tonks, Devon's award-winning chef, food writer and restaurateur,  and he said "It's not often you come across products as good as those from Capreolus Fine Foods.  Curing meat is an art and success depends on the finest raw ingredients, technique, and the guidance of a producer with impeccable good taste all the way through production.  I think that Capreolus are the finest charcuterie producers in the UK right now and produce a truly wonderful artisan product.  Their guanciale is by far the best thing I've tasted this year."


See us on the BBC in November in Paul Hollywood's Pies and Puds and on Sky later in the year in Hook It and Cook It with Valentine Warner and Nathan Outlaw.