Product Description
This is a most unusual product, but really delicious. We were asked by Tim Maddams at The River Cottage Canteen in Axminster to develop a smoked mutton for the restaurant so with a careful cure of rosemary and other delights we were happy to discover a real treat. We cure, dry, and cold smoke mutton from Dorset Poll or Llyn sheep and the result is supple, flavourful and versatile. Try using this in a mixed platter of smoked meats (like our smoked wild venison, beef, chicken, rose veal and duck) and other charcuterie for an easy party dish. Winner of GOLD in the 2011 Taste of the West Awards
Our Selection
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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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