Encased in pure rock-salt and Freifleisch’s own mix of herbs, the de-boned leg joint of the Roe Deer enjoys a three week curing period, allowing all the flavours to gently mingle. From there the meat is gently smoked over beech wood, and then finally air cured. The ham takes 3 to 4 months to age to perfection.
Shelf life approx.: 90 days
Because of the hand-crafted nature of our work, no one piece will be exactly the same as another. As a result, the final weight deviates from piece to piece, and you should never receive less than what you have paid for. This is why we only charge you 88% of the RRP per kilo, as the curing process affects the end weight. If you receive less than 88% of your ordered weight, please let us know before opening the product. A 1000g item will be charged as if it were 880g, and the weight will be anywhere between 880-1000.