Capreolus Fine Foods finds success with SALSA!

 Capreolus Fine Foods is an award winning artisan English charcuterie business based in the village of Rampisham in beautiful Dorset.  Family owned, and with a name derived from the Latin word for ‘roe deer’, quality and provenance are of the utmost importance to this business.   Wherever possible, they use locally-bred meats, traditional and rare breeds reared by farmers who employ the highest animal husbandry and welfare practices. Traditional favourites such as confit of duck, smoked venison, beef pastrami and pancetta are just a few examples of what they make but, constantly  innovating, they have also developed their own new salami varieties and even a smoked leg of mutton.  As far as possible they work with the season; their smoked partridge is available only from October to December – a delicious addition to the seasonal table. 

The business follows age-old traditional techniques for the curing of meat, infused with a flair and instinct for flavour.  Air-drying of the cured meat is carried out in temperature and humidity controlled rooms to overcome the vagaries of the British weather.  Where required natural beech wood smoke is used to enhance the flavour of some of meats which gives a delicate flavour that never dominates.

The demand for high quality English charcuterie is rising fast and in order to meet the procurement requirements of several prospective customers, Capreolus needed to gain SALSA approval.  Being a small business employing 4 full-time staff, and with limited resources and capital, Capreolus choose to work through the SALSA standard requirements on their own, using the range of guidance documents available through the website.  ‘The information and guidance available through the Scheme was great; the guidance notes were invaluable, and the Tools & Tips gave clarity to clauses we were a little unsure about,’ comments David Richards, a partner in the business.

Capreolus joined SALSA in January 2015, and later that year went for their first audit.  ‘The auditor spent a great deal of time understanding our business before we even started the audit; after all, when you tell most people that you sell raw pork that is several months old and that it tastes delicious and won’t kill you, it can raise a few eyebrows!, adds David.  The business performed well at audit, with some minor points raised that were closed out quickly and efficiently by the business, and accepted by SALSA.

Since gaining approval in, Capreolus has developed and grown significantly.  The business has gained several new customers including Harvey & Brockless (a national distributor), Peach Pub Group, Hensons, The Stable Restaurants, and Metropub (a division of Greene King). 

‘We’re delighted with the success SALSA has given the business. Without the Approval it wouldn’t have been possible to supply such a variety of prestigious customers all over the UK.  On a practical note, we have also found completing the Customer Questionnaire much quicker and easier; we simply complete the first page (contact details, etc.) and don’t need to fill in the next 6 pages – we just attach our SALSA certificate!’

For more information about Capreolus Fine Foods, please see the SALSA Directory or visit their website: http://capreolusfinefoods.co.uk/

Photo c/o David Griffen Food Photography