Product Information

Red Deer Venison

Cured Ham Style Red Deer Venison

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 ham takes 6 to 8 months age to perfection.

Red Deer Venison Salami

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.

Cured Boxerl-Sausages from Red Deer Venison

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.

Wild Boar

Cured Ham Style Wild Boar

The de-boned leg joint of the Wild Boar soaks thoroughly in our mixture of rock salt and blend of herbs. The meat is then gently cured for three weeks while the flavours mingle. From there the meat is gently smoked over beech wood, and then finally air cured. The ham takes 4 to 6 months to age to perfection.

Wild Boar Salami

In this salami, a blend of 50% Wild Boar and 50% Mangalica pork coexist in harmony, encased in a thin layer of edible mould. Ripened over the course of at least 3 months, these sausages are then left to hang and dry out naturally.

Cured Boxerl-Sausages from Wild Boar

50% Wild Boar, 50% Mangalica pork, pure rock salt, fresh garlic, truffle oil, and a blend of noble herbs come together in these delicious little sausages. The sausages are gently smoked over beech wood, and then finally air cured to perfection.

Roe Deer Venison

Cured Ham Style Roe Deer Venison

Encased in pure rock-salt and our 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.

free from the wild

Cured Ham Style Beef

The de-boned hindquarters is gently marinated in a blend of herbs and our Nat(UR)Salz rock salt for three weeks. The meat is then gently smoked over beech wood, and finally air cured until ready.

The meat takes 3 to 4 months to age to perfection.

Barbary Duck Breast

The duck breast is coated in a hearty blend of nat(UR)salz rock salt and herbs before then being quickly hot smoked over beech wood. The process adds an element of refinement to the flavour profile, without overpowering the delicate Barbary duck itself, making it suitable for events, as well as every day enjoyment.

Truffle Filet

Our truffle filet starts by rubbing the pork tenderloin in fresh garlic and pure rock salt before gently smoking it over beech wood. The cut is then massaged with truffle oil, before being air cured, resulting in the perfect blend of flavours and aromas.

The meat takes 3 to 4 months to age to perfection.

Spicy Little Devils

The perfect mix of beef and pork is balanced with a touch of rock salt and a generous infusion of fresh chilli to give a slow, deep heat to the flavour. These bite-sized salami are gently smoked over beech wood, and then finally air cured to perfection.

Baconjam

Gently smoked and air cured cuts of pork belly that is coarsely chopped up and ready to spread. That’s all you need.

Lard Crackling

Lightly smoked and air cured cuts of Mangalica bacon is roughly chopped, and then expertly seasoned with nat(UR)salz natural rock salt, fresh garlic, and pepper.

Salt nat(UR)salz

Our nitrate free nat(UR)salz rock salt has been sealed away deep in the mountains of Europe, protected from the elements over millennia. Today, this pure salt is particularly rich in healthy minerals, and is mined here in Europe. Subject to stringent quality control measures, the salt is processed by hand, and is gently ground into the crystals we use for our meat. nat(UR)salz means natural salt, because nothing is added. As it should be.

Herb Salt nat(UR)salz

Made with 12 organic ingredients, our nat(UR)salz is the result of a gradual infusion process that takes more than 18 months from start to finish. The organic herbs are harvested and blended with natural rock salt, and are then left to coalesce in barrels. The gentle process allows the salt to absorb all the aromas, essential oils, and builds the unique flavour.