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.
Pork and Venison Pepperoni sliced ready for cooking - Free range pork and venison from wild deer is cured and flavoured with Spanish Paprika (PDO), port, cayenne pepper for heat, purple Spanish garlic and fennel. This special pepperoni is described as 'medium' heat. The sausages are filled into natural hog casings before being fermented and air dried.
Our sliced pepperoni is a cooking ingredient ready to put on a pizza or add to a pasta sauce.