Capreolus is a family owned artisan smokehouse in Dorchester that specialises in cured, smoked and air dried meats. Peyton & Byrne have been using them for years because frankly, they’re some of the best we’ve ever tasted – and that’s good enough for us.
The great thing about Capreolus Fine Foods (other than their meats) is their story. David Richards started out smoking meats at home for his own curiosity and his family’s pleasure. So talented was he that when he was made redundant from his job, charcuterie was a natural calling. Starting with their signature cold-smoked venison, David and his wife Karen slowly increased their product range. As their reputation grew, so did the business, adding well-known restaurants (hello!) and delicatessens to their customer list.
Capreolus source locally bred and reared meats and smoke them over hardwoods such as oak alder, applewood and oak at their dedicated smokehouse in Rampisham near Dorchester. Their range now includes such delicacies as cold-smoked wild venison and rose veal, smoked duck and pheasant, confit of duck, boudin blanc and smoked ham hocks. Quite rightly, David and Karen have picked up plenty of awards for their products. As more people try these excellent artisan meats, we’re sure more accolades will follow.
