Capo Caccia Fine Food

Capo Caccia Fine Food Capo Caccia Fine Food specialises in organic pecorino cheese, goat and cow's milk cheese, gluten and

Capo Caccia was started in 2012 to bring founder (and native Sardinian) Antonio's love of traditional Sardinian food to his adopted home of London. We’re passionate about the amazing food that comes from Sardinia and it’s a pleasure to be able to share our passion with you and work with small, artisan producers to bring a taste of Sardinia to London. We regularly travel throughout Sardinia meeting cheese producers, butchers and farmers and sourcing the finest regional staples to bring a unique range of products back to London. We sell the highest quality Pecorino cheese, Ricotta Mustia (a smoked dried Ricotta) alongside Pane Carasau, a traditional Sardinian flatbread, and many more unique cheeses. We also sell our popular range of gluten and lactose-free salami seasoned with fennel, myrtle leaves and sun dried chilli and marinated in red and white w**e. Another hit with meat lovers is Mustela a traditional southern Sardinia cured pork loin, and Bottarga, a wonderful fish roe known as Sardinian caviar that can be added to pasta or shaved directly on to vegetables as a starter. Another tasty delight is Malloredus gnocchi, tiny dumplings with an elongated, elegant conch shape and Fregola, semolina dough that has been rolled into fine balls and toasted in an oven. Capo Caccia's online shop is the well stocked with all products available for home delivery. In person, you’ll find us across London at the finest food markets and you can also find our charcuterie and cheese at restaurants and food shops in the city.

We're still vibrating with excitement for the new arrival in Casa Capo Caccia and we love to share with you a few dishes...
28/08/2026

We're still vibrating with excitement for the new arrival in Casa Capo Caccia and we love to share with you a few dishes we had with the Sardinian honey while visiting 🍯

1. Sardinian honey with pane Carasau and crema di ricotta.

2. Pardula - star-shaped pastry shell filled with ricotta and saffron, seasoned with saba* and honey.

4. Carta da musica - ultra-fin, crispy pane carasau, ricotta fresca and miele di eucalipto.



Saba* is made from grape must, slowly cooked down until it reduces to a thick syrup. It is used in Sardinia as a natural condiment and sweetener.

27/08/2026

A new batch of honey is here with the rare and distinct Miele di Cisto!


Rockrose is the name of Cistus in English, it is one of the most undisputed plant species of the Mediterranean shrub.

Rich in mineral salts that give this honey a typical lightly salty flavor, with balsamic, astringent, antiseptic, and detoxifying properties for the liver, the cistus honey has definite amber colour with an intense, spicy scent, and a strong, characteristic flavour with a slightly bitter and salty aftertaste that goes well with cheeses with different maturation.

The characteristic of these evergreen shrubs is its massive growth in vast expanses, from the sea to the mountain. It is one of the most representative and present plants in Sardinia that is recognizable by its beautiful white and pink flowers along the countryside paths. Since it is a wild and spontaneous plant, cistus honey is rare and it is produced in uncultivated areas where it fully absorbs the elements of land, sun, water, and air of Sardinia.

It is one of the flowers chosen by the famous doctor and writer Edward Bach for his alternative therapies.

Unpasteurized raw honey

New batch in stock including Eucalyptus, Mediterranean shrub, thistle, asphodel, corbezzolo, chestnut, Abbamele and honey and hazelnut spread - Crema di Nocciole.

JunchettaThis bloomy rind cheese is aged for 20-30 days and made with handcrafted lamb rennet and thermized goat milk.Th...
21/08/2026

Junchetta

This bloomy rind cheese is aged for 20-30 days and made with handcrafted lamb rennet and thermized goat milk.

The rennet is mixed with an infusion of a local fragrant mountain herb that grows at an altitude of 1,200 meters in Sardinia. It is left to rest for at least 2 years.

It has a white and soft bloomy rind due to the addition of edible mould spores (Penicillium candidum) on the milk.

The acidic curd and the humidity in the room, where the cheese is ripened, encourages this mould to grow and bloom, forming a unique rind that helps facilitate the ripening process that contributes to the cheese's inherent flavour, with a characteristic goat yogurt hint and a soft and creamy texture.

It's a really totally delicious cheese part of our range of goat cheese from the beautiful island of .

This is for you chef!

This is a fine Provolone Sardo! We aged it a little longer in our cellars and now it has a bold flavor, distinct pleasin...
10/08/2026

This is a fine Provolone Sardo!
We aged it a little longer in our cellars and now it has a bold flavor, distinct pleasing sapidity, a beautiful firm texture, and gentle sweet notes on the finish. Ideal as a cooking ingredient, for grating, or as a starter accompanied by a glass of vermentino w**e or our eucalyptus or cisto honey.

Available online & wholesale.

10/08/2026

🚨 Cheeses of the month!

Happy to share the news about a small batch of Crosta Fiorita and Junchetta we received last week!

Crosta Fiorita is a sheep milk cheese and Junchetta is goat milk cheese from two of our best producers in our motherland Sardinia!

Both cheeses are aged for 20-30 days, with a white and soft bloomy rind due to the addition of edible mould spores on the milk.

These cheeses have a unique rind and inherent flavour, with a characteristic yogurt hint, pleasant milky taste and a soft and creamy texture.
Totally delicious!!

Available wholesale! Small batch till last!

Happy pastasciutta everyone!For this gorgeous one, we used one of our pecorino sardo. The Pecorino Grana! It is a 12-18 ...
13/07/2026

Happy pastasciutta everyone!
For this gorgeous one, we used one of our pecorino sardo. The Pecorino Grana!
It is a 12-18 months aged pecorino cheese. Hard cooked cheese made from sheep's milk obtained from flocks raised on the green fields of the Macomer area in Sardinia. It is similar to aged cow's milk cheeses such as Parmigiano Reggiano.

It reaches the optimum stage after maturing for at least 12 months. As it matures, it becomes more flavoursome and compact, and can be used as an excellent grating cheese.

Our range of Sardinia cheese includes the
Pecorino fresco
Pecorino semimature
Pecorino Riserva
Pecorino Saffron
Pecorino Black Pepper
Pecorino Fiore Sardo
Pecorino Black Truffle
Pecorino Romano
Pecorino with chilli
Pecorino caciotta
Pecorino Ubriaco
Goat cheese, blue cheese, ricotta cheese, cow cheese
Say cheese!

08/07/2026

A trough back to our trip to Lombardy to meet our new producer of an excellent range of cured meat! 

We spent a couple of days in Marco D'Oggiono with the Spreafico family where we tried their artisan salami, ranging from the cooked ham to a selection of Brianza-style salami and their masterpiece "Prosciutto Crudo"!

In 1999, the Spreafico cured ham got the recognition of a traditional product from the Lombardy region and you can find it in all the major guides of typical and traditional products of the Lombardy Region. 

We love this sweet ham because it is something that we missed in our range. We are so pleased with this bouquet of new flavours, which complements our Sardinian range, and expands our selection. It was an educational journey where we enjoyed listening to and learning from Dionigi, Sole and Agnese. 

The cured ham and the other cuts, including the spicy spianata and ventricina, mortadella and cured sausages are in stock! Small batches.

Contact us if you'd like to know more about it

Mille grazie!

Antonio and Capo Caccia Team!

07/07/2026

The fantastic four are finally back!
We're very happy about this exciting new collection of artisan blue cheeses, including Ovinforth sheep and cow, Ovinforth with Pistachio, the Great Taste award-winning Crablu goat's cheese, and the bold, creamy Blusard made with cow's milk.

Whether you're refreshing a seasonal menu, creating an antipasti selection, building artisan sharing boards or sourcing premium ingredients for authentic Italian dishes, our range is selected to help your menu stand apart.

At Capo Caccia, we work directly with independent producers across Sardinia and Northern Italy, supplying restaurants, delicatessens, cafés and food retailers throughout the UK with exceptional artisan products that are difficult to find elsewhere.

If you're looking to bring authentic Sardinian and Italian flavours to your customers, we'd love to hear from you.

📩 Get in touch to discuss our wholesale range and discover what's just arrived from Italy.

[email protected]

Also available in our online shop, link in bio.

29/06/2026

Bottarga is one of the specialties of Sardinia, renowned for its exceptional quality and flavour.

We currently offer two types, 'bottarga di muggine', which is the salted, pressed and dried roe of the grey mullet, and 'bottarga di tonno', or tuna bottarga.

The best way to eat bottarga is raw. It can be used to prepare vegetable antipasti (it goes perfectly with raw artichokes) and side dishes.
Sliced thinly and drizzled with extra virgin olive oil and lemon, it makes a delicious crostini. Try it with pane carasau!
It also tastes wonderful with pasta: “Spaghetti con Bottarga” made with grated or finely chopped bottarga, extra virgin olive oil, garlic, red pepper flakes and chopped parsley - a simple but delicious dish.

Bottarga is packed with zinc, omega-3, protein, calcium, vitamins A and D.

25/06/2026

The great return!
Prosciutto Sardo. It's from Marrubbiu in the northwest side of Sardinia, in the Campidano area.

The Sardinian ham is a high-quality and well-aged, cured ham obtained from 100% Italian pork leg and carefully deboned and massaged by hand following a traditional recipe with strong, salty, and aromatic mix herbs and green peppercorns and let it rest.

The secrets lie in the traditional technique used for curing the meat and in the mixture of spices plus the air-drying process and all the aromas brought with the winds (mainly Mistral wind from NW) of the Monte Arci Mountain and the sea, surrounding the salumificio.

Our ham has a great well balanced sweet and salty flavours that carries a beautiful richness and, as the pork melts on the palate, you are left with a wonderful creamy mouthful, with spices notes melding with mature pork notes.

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UNIT 10 Tyrrell Road
London
SE229NA

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