Capreolus Fine Foods have announced two new products for the spring season, the Rampisham Velvet and their smoked venison.
The Rampisham Velvet is their new ready to eat spreadable – made from free range Dorset pork and seasoned with a complex blend of herbs, this soft, spreadable salami is reminiscent of pate and can be eaten with seasonal canapés or on toast or crackers.
Those of you who remember Capreolus’ 2016 Soft Brexit and Hard Brexit Salami might find this one a little familiar, it is the revamped version of the Soft Brexit.
Find out more and be one of the first to try it here.
Meanwhile, the new smoked venison is made from Dorset Sika Deer, which is cured with black pepper, rosemary, thyme, juniper, muscovado sugar and port and then air dried for several weeks before being lightly smoked. It is rich and flavourful with a subtle sweetness and works well as part of a charcuterie board or on its own with salad.
Find you can find a host of charcuterie products and suggestions for how best to use them on Capreolus’ website. Click here to find out more.
