Vendor
Capreolus

Guanciale

Capreolus Guanciale is the secret to making the ultimate spaghetti carbonara. Made from pig cheek which has been cured, fermented and air-dried, this silky meat has a much higher ratio of fat than pancetta, giving it a meltingly smooth finish. 

When making the Roman classic of carbonara, render the fat out of the guanciale first and use this to fry garlic, then sprinkle the crispy cubes over the spaghetti at the end for extra crunch. This charcuterie was awarded 3 stars at the 2019 Great Taste Awards. 

Capreolus Fine Foods sell artisan charcuterie made in Dorset using local, free range or wild meat. Quality and provenance are the two key principles to everything they do. All meat is cured using traditional methods - air-drying is done in temperature and humidity-controlled rooms (to avoid the turbulent British weather conditions) and beech wood chips are used to give a delicate smoke to certain meats.  

No allergens.

Gluten Free. 

Shipping from Capreolus in Dorset is £4.95

Vendor
Capreolus
Regular price
£5.90
Sale price
£5.90
Regular price
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Unit price
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Meet David and Karen of Capreolus

Curing meat was a hobby but it became a business in 2009, after the banking crisis closed the company that I worked for. Turning my hobby into a business was a more attractive option than being a labourer on a building site...
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Carbonara

An indulgent Italian classic, spaghetti carbonara is traditionally made with guanciale. The pork cheek gives a rich flavour to the dish, but you can also use pancetta. Spaghetti is the traditional pasta shape for carbonara as the egg yolk emulsion clings onto each strand perfectly, but we won’t judge you for using conchiglie or tortiglioni. 
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