Artisan Charcuterie 'made slowly' in West Dorset by award winning epicureans



In the Press with Capreolus - Delicious Magazine Jan 2021

Posted by Karen Richards on

It's was a busy last few months of 2020 for Capreolus.

Thanks to all our amazing customers for a busy November and December - we hope you enjoyed the charcuterie!

Great Taste Awards 2020

Alongside the usual hustle and bustle of Christmas, we finished the year with several awards from the Great Taste Awards 2020, with the much anticipated Golden Fork from the South West for our Smoked Pancetta.  Thanks to this, we are featured in the Great Taste Book 2020-21 which celebrates the best in food and drink.

Turn to page 22 -23 to read what David thinks about "the magic wuffle dust" and the benefits of smoking over beech rather than oak.

Great Taste Book 2020 - 21 - turn to pages 22/23.

 

Capreolus Golden Fork Award - Great Taste 2020 2021 - English Charcuterie

 

Delicious Magazine January 2021

Delicious Magazine picked up on our article and reprinted it in their January 2021 issue.

"We only ever buy the whole big pig for Pancetta, so we can see they have a nice belly which is where all the flavour is..."

David goes on to suggest using either the pancetta or smoked pancetta, according to taste in our popular "Pancetta Wrapped Partridge Recipe" or for those wanting a quick and very tasty snack, how about frying up?

Looking for Recipe Inspiration? Read our Pancetta Recipes

Chicken and Pancetta Pie - A wonderful casserole that can be prepared in advance. 

Chicken and Pancetta Pie - Great Taste Award Winner - English CharcuterieYou might like to read

Capreolus Features on Paul Hollywoods Pies & Puds

Capreolus on BBC's Saturday Kitchen