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Capreolus Fine Foods says:

The thickest back fat from free-range West Country pigs is cured for 3 months with rosemary, garlic, sage, juniper berries and black pepper. It is then fermented, a process that alters the structure of the fat and makes it render at much lower tempe


Pork back fat, salt, rosemary, garlic, sage, juniper berries, black pepper, truffle oil Preservatives: Sodium nitrite, Sodium ascorbate 110g pork used per 100g product

Allergy Advice

It may contain: Sulphites, Sulphur dioxide

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Meet Capreolus Fine Foods

They work closely with a number of local farmers who produce animals to the highest welfare standards. The meat is

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