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. The meat is first marinated in a souse of juniper berries, bay leaves and white pepper and is later smoked with beech wood chips in a smoking chamber. This results a rich, matured bresaola with a complex flavour profile.
Texture: perfectly soft in the center.
Serve: at room temperature or slightly chilled. Cut the meat into paper-thin slices. To be consumed on its own or drizzle it with olive oil and lemon juice or balsamic vinegar. Serve it with rocket (rucola, arugula) salad, cracked black pepper, and freshly shaved Parmesan cheese.
Ingredients: free range red deer meat, curing salt, spices
Preparation process: 8-10 weeks
Store: hang it in a dry (below 65% humidity), ventilated, cool (below +18°C) place. Our products have not undergone chemical treatment against mould growth. In such an event, remove it with a dry, soft cloth and continue storage as indicated earlier.
Loss of volume may occur after opening the vacuum package.