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



News

What is pannage and what's the fuss?...from small acorns mighty pigs grow.

Posted by David Richards on

For those that don't already know 2020 was a 'very' special mast year for Pannage.   It's well worth the 12 month wait... 

 

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Discover the best of Great Taste 2021 in the Guild of Fine Food 3-star guide

Posted by David Richards on

 

It took a team of 355 judges - including food critics, chefs, restaurateurs, buyers and journalists - 86 judging days to taste and evaluate 14,113 products in this year's Great Taste awards.

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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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Rise & Shine's Oct 21 Monthly Champion

Posted by David Richards on

As with any small business it’s been a 12 year road of twists, turns and lessons so when the pandemic hit the food industry with a crash, bang, wallop they sought solutions to keep their business and their valued workforce moving forward.

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In the Press with Capreolus - Delicious Magazine Jan 2021

Posted by Karen Richards on

Capreolus artisan English Charcuterie - Delicious Magazine
A busy end to the year for Capreolus! Great Taste Awards and two press appearances relating to our Golden Fork for the South West Award, one of them in Delicous Magazine Jan 2021.

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