As a base for the ham, fresh, deboned venison shoulders are used. After being skinned, the shoulders are seasoned, rolled up, and placed in a roulade net. The roulade is then brined, cooked, and smoked. Due to the special technique of cooking and smoking, the roulade net is easy to remove. After preparation, the hams are halved and vacuum-packed per approximately 1500 grams. Very suitable for the season, for example as wild tapas, an appetizer, or on a sandwich!
België (nl)