Product Description
Loins are dry-cured with a special blend of spices and maple syrup. The salt draws water out of the meat and this process is continued after curing when the ‘green’ bacon is air-dried. The bacon is then smoked over beech. The result is bacon that tastes the way it should and doesn’t exude lots of ‘nasty white stuff’ when you put it in the frying pan. The flavour of the maple syrup enhances the smokiness of the dry-cured bacon. See our recipe for a delicious Bacon Carbonara Winner of GOLD in the 2011 Taste of the West Awards
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TASTE OF DORSET INNOVATION AWARD 2011. Thank you to all who nominated us for this award. To win it is exciting and encouraging. Thank you to Robert, Julian and Aaron, who all work so hard in the smokehouse helping to make Capreolus Fine Foods what it is.
TASTE OF THE WEST 2011
GOLD Cold Smoked Wild Venison, Cold Smoked Mutton, Black Strap Bacon, Maple Bacon
SILVER Pancetta, Black Strap Collar Bacon, Dorset Air Dried Beef, Dorset Air Dried Veal, Duck Confit
BRONZE Wild Boar, Mixed Peppercorns & Pistachio Terrine, Venison, Pigeon, Beetroot & Kumquat Terrine
Some of these products are not yet on our website, but watch this space as we plan to put them on very soon
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