We have a lovely selection of Dorset charcuterie from Capreolus at the deli counter. They use locally sourced free-range meat from traditional breeds to get a fabulous range of air-dried or smoked meats, chorizo and salami.  They all come sliced and beautifully packaged, ready to enjoy.  We will be working with the Capreolus team this autumn, as they want pannage hams to air-dry.  We’ll keep you posted on progress…

We have the following available this week:

  • Air-dried Pork Loin
  • Guanciale (cured pork cheek, ideal for Spaghetti Carbonara)
  • Dorset Coppa (Award-winning 3 Gold Stars at the Great Taste Awards)
  • Rosette Salami
  • Dorset Soft & Warmer Salami
  • Venison Chorizo
  • Truffled Salami

Curing of the meat follows age-old traditional techniques combined with a flair and instinct for flavour.  Air-drying of the cured meat is carried out in temperature and humidity controlled rooms to overcome the vagaries of the British weather.  Smoke is used to enhance the flavour of some of the meats using beech wood chips which give a delicate flavour that never dominates the fine qualities of the meats.

Ask Tom for a taste this weekend and enjoy some fabulous South Coast charcuterie.

Prices start from £5.99

They are great on a charcuterie board, or as a special ingredient.