We believe that the Red Deer Bresaola is also one of our finest product; the texture of the selected free range Red Deer rump and the traditional preparation process makes it finer, leaner than the Wild Boar. Marinating the meat in a souse of juniper berries, bay leaves and white pepper and the time spent in smoke of burnt selected beech wood chips in the smoking chamber results a rich, complex flavoured matured bresaola.
Texture: perfectly soft in the thicker central.
Serve: paper thin sliced at room temperature or slightly chilled. Consume on its own or drizzle with olive oil and lemon juice or balsamic vinegar, serve with rocket (rucola, arugula) salad, cracked black pepper, and freshly shaved Parmesan cheese or leave it for your imagination.
Ingredients: 100% Free Range Red Deer Meat, Curing Salt, Spices
Preparation Process: 8-10 weeks
Store: in a dry (below 65% humidity), ventilated, cool (below +15°C) place, hung. Natural products with no chemical treatment against mold growth. In event of growth of mold, remove mold with a dry, soft cloth and continue storage as indicated earlier.
Loss of volume may occur after opening the vacuum-package.