Family-owned English artisan
Capreolus follows age-old techniques when curing its charcuterie, ensuring cuts like this free-range pepperoni are prepared to its meticulously high standards of quality. Pork and venison from wild deer is flavoured with Spanish paprika, port, cayenne pepper, purple Spanish garlic and fennel. Filled into natural hog casings before being fermented and air-dried, it brings a medium level of heat.
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Capreolous pork and wild venison pepperoni 80g
Ingredients Pork, Venison, Pork Fat, Curing Salt - Sodium Chloride & Sodium Nitrate, De-alcoholised Port, Garlic, Paprika,
Mustard(
Mustard ), Ascorbic Acid, Dextrose, Cayenne Pepper, Star Anise, Fennel, Joinect IN, Flora Italia Culture,
Allergen Information - Contains For allergens, please see ingredients in
bold Product Claims - Suitable For Lactose Intolerence
Nutritional InformationPortion Size 30 g
Energy - kJ 1399 per 100g / 420 Per Portion
Energy - kcal 319 per 100g / 96 Per Portion
Fat (g) 23.7 per 100g / 7.1 Per Portion
Fat of which Saturated (g) 8.6 per 100g / 2.6 Per Portion
Carbohydrates (g) 0.8 per 100g / 0.2 Per Portion
Carbohydrates of which Sugars (g) 0.5 per 100g / 0.1 Per Portion
Fibre (g) 0.0 per 100g
Protein (g) 25.9 per 100g / 7.8 Per Portion
Salt (g) 3.4 per 100g / 1.02 Per Portion
Storage Information Chllled -2c to 5c
Preparation Instructions Ready to eat
Country of Origin United Kingdom
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