• Load image into Gallery viewer, Smoked Pancetta
  • Load image into Gallery viewer, Smoked Pancetta
Vendor
Capreolus

Smoked Pancetta

Capreolus Smoked Pancetta is savoury and smoky - pair with partridge, roast chicken, or toss through fresh pasta. 

Made with pork belly from free range West Country pigs, the meat is cured with garlic, black pepper, thyme, juniper, bay, and mace, fermented (this means the fat renders quickly when the pancetta is used for cooking), then air-dried. The final step of the process involves smoking the meat over beech for a gentle flavour. It won 3 stars at the 2020 Great Taste Awards thanks to its rich, herby flavour and well-balanced seasoning.  

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
Sold out
Unit price
per 

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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