This chorizo is made from free-range West Country pork and is heavily seasoned with Spanish smoked paprika (single Estate, artisan produced), Spanish purple garlic (for a truly authentic flavour), and cayenne pepper for heat. It has been fermented and then partially air-dried before being packed further drying. This makes it perfect for cooking (or eating as it is); the sausage still retains some moisture so it is not too dry and crumbly but the highly flavoured fat renders very quickly in cooking - perfect for a paella or pizza.
It is best described as on the 'hotter' side of medium heat.
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.