Capreolus are an English artisan charcuterie producer in Rampisham, West Dorset. Curing of the meat follows age-old traditional techniques combined with a flair and instinct for flavour.
We make our pastrami from West Country PGI beef silverside. We source our beef from a variety of local free-range West Country farms and all the beef that we use is PGI West Country grass-fed. The beef is cured in a highly flavoured brine and then air-dried before being cold-smoked over beech wood chips. The meat is gently, and slowly, cooked and makes the most incredible sandwich. Pastrami is often served with rye bread and gherkins, but try it in a hot ciabatta with fresh tomatoes and a good mayonnaise.