We firmly believe that the Red Deer Whole Bone-In Leg is our finest product. We marinate the selected free range red deer legs which are low in cholester- ol and fat and place them in a souse composed of juniper berries, bay leaves, white pepper and curing salt for two weeks. Afterwards, the meat is smoked with burning beech wood that gives it a rich taste. This is followed by the 18-20 weeks of ageing where all the natural enzymes come in place and this wonderful product will be easy to digest and kept for a long time before consuming.
Texture: smooth, harder on the outside and softer in the inside as you get closer to the bone.
Serve: in thin slices or occasionally diced. Also, feel free to use it in any gourmet chef dish.
Ingredients: free range red deer meat, curing salt, spices Preparation process: 18-20 weeks
Size: approximately 3-5 kg each leg
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.