Ham from woodland-reared Oxford Sandy & Black pigs, whose diet is supplemented with milk whey (just like the pigs used to produce traditional Parma ham), bred by Sam Holloway in Halstock (www.samspigs.co.uk). The legs are cured with pepper and fennel and are then air-dried for many months in a maturing room. This long process makes the meat meltingly tender and the fat becomes silky smooth and full of flavour.
Try serving this ready to eat meat with fresh figs and a chilled Beaujolais or a fine rosé wine.
Gold with 2 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.