Capreolus is a family-owned artisan charcuterie producer in West Dorset run by Karen and David Richards.
Following time honoured techniques they use locally bred meat to produce a wide range of charcuterie. All of the recipes have been developed by David and Karen with inspiration from traditional continental products but with their own West Country twist. They have tamed the vagaries of the English climate (which are not conducive to successful charcuterie production) by the use of temperature and humidity controlled rooms that they have designed and built themselves.
They have won numerous awards including Taste of the West Supreme Champion Product in 2013 for their Guanciale and have won the Champion Cured Meat Award on 4 occasions. Capreolus was also a Finalist in the South West Producer of the Year Award 2017.
Capreolus is approved to the SALSA standard.