Pork neck fillet from free-range Dorset and Devon pigs is dry
cured with pepper, coriander, juniper and mace, and then air dried. Serve as part of a mixed plate of charcuterie for a superb starter or eat as you would a Parma ham with fresh figs or melon.
INGREDIENTS - Pork, Curing Salt (99.4% Salt & 0.6% Sodium Nitrite), Black Pepper, White Pepper, Coriander Seeds, Juniper Berries, Sodium Ascorbate, Dextrose Monohydrate, Mace Blades, Allspice Berries, B-LC-78 Culture.
Made in Rampisham, Dorset
Provenance - Capreolus currently source Sandy Oxford & Black pigs from two farms that are very local to them. Also known as the Plum Pudding or Oxford Forest pig, they are one of the oldest British pig breeds. They are hardy, docile, good mothers and their breeding durability produces superb quality pork and bacon. They mature quickly and are not overly fat.
Energy kJ 1402, Energy Kcal 337, Fat 24.1g, of which saturates 8.4g, Carbohydrate 2.3g, of which sugars 1.7g, Protein 22.3g, Salt 3.5g
Keep refrigerated below 7 degrees. Once opened, use within 3 days.
Our deliveries are packaged in a Harvey & Brockless cardboard box with protection and ice packs inside to keep your products safe and at the correct temperature when delivered.
The delivery will be made via DPD, please make sure you are available to accept your order once you receive your DPD dispatch email/text, please also ensure you provide the correct delivery information as DPD will use this to update you with tracking information for your order.
The majority of our products are perishable so we advise they should be chilled as soon as possible once delivered. We currently do not offer gift wrapping.
