Product Description
Award Winning bacon - GOLD in 2011 Taste of the West Awards. Loins are dry-cured with a blend of spices and black strap molasses. 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 beech-smoked. 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. Black Strap molasses adds a robust bittersweet flavour with real depth. This bacon really is distinctive and very popular. See our recipe for Bacon Carbonara.
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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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