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



News — Slow Food

Capreolus Fast Forwarding in Slow Mode

Posted by David Richards on

This month (Nov 21) we wrote an article for Slow Food Org.  An organisation that we are 'avid' supporters of  & why our USP is ‘made slowly’ - it’s both our ethos and our method.

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