The big platter for those who want to keep things pure. Can feed an entire hunting party, or keep the lone tracker going for a long time.
shelf life approx. 90 days
Encased in pure rock-salt and Tichy’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.
The de-boned leg joint of the Red Deer is given a gentle and thorough massage with a blend of pure rock salt and delicate herbs. The meat is allowed to cure for 3 weeks while the flavours mingle. From there the meat is gently smoked over beech wood, and then finally air cured to perfection.
The blend of 50% Red Deer venison and 50% Mangalica pork, encased in a thin layer of edible mould is what gives this salami it’s delicate flavour. Ripened over the course of at least 3 months, these sausages are left to hang and dry out naturally.
A blend of 50% Red Deer venison, 50% Mangalica pork, pure rock salt, fresh chestnuts, and a blend of noble herbs go into these delicious little natural casing sausages. The sausages are gently smoked over beech wood, and then finally air cured to perfection.
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.