Capreolus Fine Foods
David or Karen Richards
Telephone: 01935 83883
Uphall Farmhouse, Rampisham, Dorset.DT2 0PP
What makes our products special:
- Quality and provenance are of the utmost importance to us
- We use only the best wild or free range meats, often from traditional rare breeds, sourcing locally wherever possible. We can tell you from which farm or wild area ever animal came
- All our recipes are made from scratch using natural herbs, spices, and garlic (where used). We never buy pre-mixed blends and our salami casings are all natural
- Our traditional curing, air-drying and smoking methods bring out the complexity of flavours in our products
- Our products are all ‘Slow Food’. Nothing is hurried and everything is for sale when the product is ready and not before
Our product range includes: an array of salamis and saucisson (including Saucisson sec, Rosette, Dorset warmer, Venison & pork, Wild boar & Fennel, Goat, Alpaca, Duck, Goose, Chorizo and a selection of snack salamis)cold-smoked wild venison, beef, mutton and rose veal, smoked duck, chicken, partridge, pheasant and pigeon, dry-cured bacon, pancetta, lardo, guanciale, Lomo, Coppa, cooked hams, confit of duck, smoked ham hocks, rabbits, air dried beef, veal and venison, rare breed suckling pig. We now also produce air dried hams, and wild boar hams.
Minimum order times:
We deliver Monday to Thursday
We can send products to any part of the UK using Parcelforce. We despatch Monday-Thursday only.
Accreditation and awards:
In 2012 we won 17 Awards; 2 Great Taste awards (smoked mutton, smoked venison). Taste of the West Best Cured Product (Pancetta) and Best New Product (Bay & Juniper unsmoked Bacon), 12 additional Taste of the West Product Awards and Best Local Food Producer (The Sandwich Plate) at the Melplash Show.
Our local credentials:
It is critically important to us that we know where our ingredients come from. We decided from the outset to use wild venison, partridge and pheasant and that any meats that were farm-bred had to be free-range and of the highest quality. We source everything from Dorset and surrounding counties.
Our health and safety credentials:
We have consistently received 5 out of 5 stars each year since we began the business from West Dorset Environmental Health
Where my products are made:
The Smokehouse is based in the small and pretty West Dorset village of Rampisham. The village is in a steep and secluded chalk valley which traces a stream and has a shallow ford close to the central crossroad. There are several houses with traditional thatched roofs, a Manor House, and a rectory and church with fine examples of work by Pugin. Thomas Hardy worked on the church as an apprentice architect, the Romans were here too and built a villa, not much of which remains today. Everything is made in the barn that houses the smokehouse.
Why my products are so good:
We start with the finest quality ingredients. Curing and air-drying of the meat before smoking follows age-old traditional techniques combined with a flair and instinct for flavour. Smoking takes place over woods such as alder, applewood, beech and oak – the most traditional of the hardwoods. We work with some notable chefs to produce products that work on many menus.
All about the people who make them that good:
David has smoked meat for many years for domestic consumption but earned his living as a professional salesman. He was made redundant and ended up spending 18 months on a building site before he and his wife Karen started Capreolus Fine Foods in 2009 in their kitchen in Gillingham, Dorset.
It was soon clear that the business had real potential and over the next few months David and Karen perfected their cold-smoked venison and started to increase their product range. With David’s talent for recipes and Karen’s business acumen things started to move fast. With an ever growing list of customers including well known restaurants and delicatessens the business now employs three local people and is still growing quickly.
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Always one to be trying new things From Dorset With Love have hit the jackpot again.
If you've ever wondered what our producers get up to in their spare time I can now go some way to answering that question for you.