Capreolus
Tucked away in the scenic beauty of West Dorset, we’re proud to share the story of Capreolus, a charcuterie venture that Karen and David Richards, brought to life in 2009.
Drawing on time-honoured techniques perfected by European artisans, Karen, David and their talented team transform free-range and wild meats into an exquisite array of charcuterie.
Each recipe marries traditional flavours with a unique West Country twist, celebrating the region’s rich culinary heritage. Every bite tells a story of craftsmanship, local bounty, and our unwavering commitment to quality, setting Capreolus apart in the world of fine charcuterie.
The Charcuterie Revolution
Crafting Charcuterie with Heart, Heritage, and Honour
Nestled in the heart of the English countryside, Capreolus Fine Foods is quietly revolutionizing British charcuterie. With a name rooted in the Latin for roe deer (Capreolus capreolus), this artisan producer is driven by a deep respect for animals, ingredients, and tradition. At the helm are Karen and David Richards, whose journey from hobby meat-curers to multi- award-winning charcutiers is a story of passion, precision, and bold British innovation.
“We started in 2009,” recalls David, “after years of curing
meats as a hobby. One of our first products was Smoked
Venison, so naming the company after the roe deer—Capreolus
capreolus—just felt right. So good they named it twice!”
Honouring the Animal, Crafting with Care
At the heart of Capreolus’s philosophy lies a deep respect for the animals behind their products. “We believe that if an animal’s life is taken to produce food, then it’s our responsibility to ensure that nothing is wasted—and that the result is truly exceptional,” David explains. “We owe it to the animal to honour it by creating something remarkable.” This ethos shapes everything Capreolus does, from sourcing to seasoning. All meats are sourced exclusively from the UK and must meet rigorous standards of animal welfare. “We’re not fixated on organic,” David notes, “but the animals must be raised under the best conditions—free range pork, grass-fed sheep and cattle, wild venison. Always wild, never farmed.”
Science and Art in Every Slice
While dry-curing is common in charcuterie, Capreolus sets itself apart with the use of bacterialm fermentation—a technique more often seen in continental traditions. “We use a bacterial culture to ferment the meat,” David says. “It adds complexity, consistency, and an important layer of food safety, protecting against harmful bacteria like Listeria monocytogenes.” Spice blends are crafted in-house using whole spices ground just before use. This meticulous attention to flavour and freshness ensures that every batch is as vibrant as it is authentic.
A Taste of Innovation
David draws inspiration from classic European charcuterie but isn’t afraid to forge his own path. “I often start with a traditional flavour profile and then experiment until I find a blend that feels right,” he says. “There’s a lot of trial… and, honestly, a lot of error!” Among Capreolus’s standout creations are the Dorset Coppa, Dorset Rosette Salami, and Smoked Mutton. The latter, a uniquely British offering, speaks to David’s inventive spirit. “Mutton has huge flavour and a great story—it was one of the Duke of Wellington’s favourites! Adding a lick of beech smoke just brought it to life.”
Recognised Excellence
Capreolus’s commitment hasn’t gone unnoticed. The company has earned a remarkable nine 3-Star Great Taste Awards—an extraordinary feat in a competition with over 14,000 entries annually. “Even one 3 Star award is a huge achievement,” David says. “To have nine, plus two Golden Forks—is very humbling.”
A Sustainable Future
Sustainability is woven into every stage of Capreolus’s process. Their sourcing policies favour farms with sustainable practices, and packaging is chosen with the environment in mind. “Our retail and food service packs use 80% recycled PET, the most widely recycled plastic available,” David notes. “It’s not perfect, but it’s a step forward.”
What’s Next?
As for future products? David remains tight-lipped. “You’ll have to watch this space,” he says with a smile. But if Capreolus’s track record is any indication, what’s coming next will be worth the wait.
Capreolus Fine Foods is a testament to how tradition, innovation, and integrity can come together in something as deceptively simple as a slice of cured meat. For David and Karen, it’s more than charcuterie—it’s a craft, a responsibility, and above all, a tribute.