It is obtained from the leg of red deer. The cut is salted, wetted with wine, stuffed into bladder casings and then aged in cool and ventilated rooms for a period of about 3-4 months. It is served thin cut with bread. Some varieties (such as the smoked one or the one with pepper) are accompanied by butter. Sold in vacuum packs, keep in cool and dry place (0/4 C°).
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