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Freshly cooked jugged venison
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From the shot animal to the processing, all sequences are documented and checked regularly.
After the shot, the venison is marked, taken care of and stored temporarily in cooling units. These collection points are served on an almost daily basis. The temporarily stored goods are controlled by the game trader, who checks the fur.
If this control turns out satisfactory, the animals are taken to the processing plants in refrigerated vans. The following incoming control is made by a game or meat expert.
The next day, the deer are skinned and assessed by a veterinary. Only then is the way clear for the production process in the processing plant.
| Storage | Refrigerated: After purchase, store at max. temp. of 5 °C |
|---|---|
| Cuts | Ragout |
| Origin | Europaeische Union |
| Ageing | Wet aged |
| Breeding | Grazing |
| Feeding | Herbs, Grass and grain miture |
| Properties | Lactose free, Gluten free |
| Allergenics | Sulfur dioxide and sulphites |
Energy value:
Main nutrients:
Nutrient content per 100 g edible portion
Energy in kcal 103
Energy in kJ 432
Main nutrients:
Fat 2.7g
Carbohydrate 6.3g
Protein 11g
Salt 1.6g
Nutrient content per 100 g edible portion
Ingredients venison. table salt, spice extract, natural flavour. vegetable fat (not hydrogenated), red wine. Colouring agent: E 150a-d. Flavor enhancer: E 621. Acidifier: E 330.
Allergenics: Sulfur dioxide and sulphites
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