Venison Bresaola

The meat of wild deer practically contains no fat. This low fat content results from their active lifestyle and their natural diet consisting of the most appropriate nutrients. Wild deer meat is rich in polyunsaturated fatty acids, so it helps to lower blood cholesterol level. 

We marinate the eye of round, the most valuable part of the hind leg of shot red deer, and place it in a souse seasoned with juniper berries, bay leaves, white pepper and salt for one week. Afterwards, the meat is smoked with selected beech wood that gives it a rich and complex but not aggressive taste. This is followed by 6-8 weeks of ageing, which results in a uniquely complex, exciting and extraordinary taste. Contrary to whole bone-in leg, the characteristic flavour comes from the lean meat instead of the bone. No such product of comparable quality is made in Hungary. 

Since we process the meat of animals shot in the wild, we need to use a minimal amount of sodium nitrite (curing salt), exclusively for food safety reasons. We only add 1.075 mg sodium nitrite to 250 g product, a fraction of the acceptable daily intake of 4.2-4.9 mg.