Deer bresaola Wild boar salami

WHOLE BONE-IN RED DEER LEG

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 cholesterol 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.

Gluten.pngNopork.pngLactose.png

5070g 642.36 EUR
5140g 651.24 EUR
5788g 733.00 EUR

SHARE THIS PRODUCT

BACK TO TOP