Capreolus Smoked Pancetta won the Golden Fork from the South West and 3 Stars at the Great Taste Awards 2020. This also featured in Paul Hollywood’s BBC television programme ‘Pies & Puds’ episode 20.
Their smoked pancetta is made from pork belly, using free-range West Country pork. They select pieces with a good fat to meat ratio and then cure them with garlic, black pepper, thyme, juniper, bay and mace. The cured meat is then fermented, which makes the fat render quickly, before being air-dried and smoked over beech for a soft smoky flavour.
Capreolis then slice the pancetta thinly so that you can use it to wrap around chicken or partridge or fry until crisp and add to a walnut, lettuce and mange tout salad. There are a millions ways you can use it however.
Suitable for those with a Gluten Free diet.