Capreolus featured on BBC's Saturday Kitchen - 25th April 2020

Posted by David Richards on

The biggest thanks go to Theo Randall, Matt Tebbut and Olly Smith for so generously giving our small business a boost on today's Saturday kitchen. The pasta dish using our guanciale was wonderful. I wish all small businesses could be given such an amazing leg up.

Bless you all #SaturdayKitchen


Guanciale (we call it Uncle Charlie in the smokehouse) is the cheek of the pig which has been cured, fermented and air-dried in a similar way to pancetta. 

Guanciale sliced 100g - go to product page
3-Star Great Taste Award
Charcuterie Product of the Year 2019