Pork neck fillet from free-range pigs from the West Country is dry cured with a blend of herbs and spices and then air dried for many weeks. Serve as part of a mixed plate of charcuterie for a superb starter or eat as you would a Parma ham with fresh figs or melon.
Gold with 3 Stars' - Great Taste Awards 2019.
Capreolus is a multi-award winning, family owned English artisan charcuterie producer in Rampisham, West Dorset. Quality and provenance are of utmost importance and the team sources locally bred and reared free range meat from traditional and rare breeds wherever possible and seasonal wild meats from the West Country.