The loins from free-range pigs from the West Country are cured with pepper, fennel, juniper and mace before being air-dried in Capreolus' maturing room for many weeks.  The meat resembles air-dried ham and cut wafer thin it almost melts in the mouth, making a fine starter served with sweet pears or figs.  In Italy it would be known as lonzino and in Spain as lomo. Try adding this to a mixed artisan charcuterie platter. 80g - Gold with 2 Stars' - Great Taste Awards 2019 Capreolus Fine Foods are a multi-award winning, family owned English artisan charcuterie producer in Rampisham, West Dorset.  Quality and provenance are of the utmost importance to them and they source locally bred and reared free range meat from traditional and rare  breeds wherever possible and seasonal wild meats from the West Country.