Perfect! You subscribed to newsletter.
Doe of bred deer outdoors. A good food #243;n based on cereals and natural fodder makes them have a good muscle development in the back rooms, from which pieces of lean and tender meat are obtained.
Only three elongated pieces (babilla, back and lid) are obtained from the leg so that the penetration #243;n of salt and smoke are uniform.
First is roomed burying the pieces in salt común, not nitified, for 6 hrs. with temperature and humidity controlled. (4ºC and 80% humidity)
Pués wash and dry the parts to cut the salt absorption process #243;n.
Posteriormente ahúman for 24 hrs. with oak shavings.
The últimate phase of healing #243;n is performed in dryers in the Montaña de León, in low humidity conditions and fresh air.
The end result is of a pleasant texture to the touch, delicate flavor and a soft bouquet that lasts in the mouth.
Eerating deer meat.
Has no additive #250 or preservative.
In individual thermo-sealed blister, finely hand-sliced, weighing approx. 50 grs. Preferred consumption 12 months.
Format diseñado for particular consumption, for its ease of use and immediate availability always cool.
In a cold, dry place. No refrigeration required #243;n.