Capreolus Fine Foods is a family owned artisan smokehouse that specialises in the production of cured and smoked meats and other charcuterie. Quality and provenance are of the utmost importance to us and we source locally bred and reared meat from traditional breeds wherever possible. Curing of the meat before smoking follows age-old traditional techniques combined with a flair and instinct for flavour. Smoking takes place over oak – the most traditional of hardwoods. Our product range includes: cold-smoked wild venison and beef, smoked duck, chicken and pheasant, dry-cured bacon, cooked hams, and confit of duck and pork. Capreolus Fine Foods derives its name from the Roe deer whose Latin name is Capreolus capreolus.