Whole Boneless Capon (BESPOKE PRODUCT)
We remove all the breast and back bone before stuffing with our sea salt, cracked black pepper and sage sausage meat stuffing, tied back together with dry-cure smoked streaky bacon.
This roast has all the characteristics of a whole bird but with an amazing tenderness and flavour you won’t find from a standard whole bird. Once cooked simply carve straight through the breast meat for perfect slice packed full of stuffing.
This is a real show stopper on your Christmas table especially when carved table side.