When we talk about “mountain meat”, the most characteristic and representative meat of this type that comes to mind is clearly deer or venison.
The deer is a slender, robust and majestic animal and its meat, one of the most precious and healthy, being a very lean meat and low in calories, cholesterol and fat. It is high in iron, protein and vitamins such as B12 as well as others from group B.
Deer meat is dark meat, also called red meat, and has a very intense flavor.
This type of meat generally has a more pronounced seasonal consumption in the autumn and winter seasons, although today it is common to find it frozen and available throughout the year. It also has a marked geographical consumption, generally in Sierra areas.
The gastronomic use of deer meat is increasingly broad; Traditionally, roasts and stews have been the most common recipes, but also grilled or grilled preparations of the most tender and noble parts of the animal.
It is very common to also find it in the form of pates, as well as pork meats and sausages, although today, one of the most requested dishes is tartares and their combination of meat with a powerful flavor and other fresh and citrus ingredients.
The delicacies that we want to present to you today are our deer sausages. All our sausages are made by hand and using purely traditional procedures from our environment, Sierra Morena, and always using the highest quality Iberian raw material and carrying out both the sausage and tying processes manually.
Salchichón, chorizo and cecina are our venison sausages and can be purchased both in a case and sliced. The best way to enjoy a healthy sausage, of the highest quality and with exceptional meat suitable for even the most demanding palates.
Don’t tell us you don’t have them in your pantry yet!
The duck
We open the last week of June talking about a very peculiar animal in gastronomy and the products we offer from it, the duck.
The duck is an aquatic bird whose meat is highly appreciated in the gastronomy of many parts of the world. It has a unique flavor and texture that makes this meat a delicacy considered exclusive.
A high percentage of the animal that is marketed is used to obtain pâté and foie through its liver, very often as a substitute for goose liver; being the rest destined for the consumption of its meat fundamentally, the breast and the thighs.
One of the most popular dishes obtained from this animal is the duck magret, consisting of the breast of a duck that has previously been fattened, which distinguishes it from the common breast.
Other very common dishes obtained from duck are duck ham or confit, which is usually made with the thighs or wings and which consists of a long period of cooking these parts of the animal in its own fat over very low heat.
It is usual to accompany duck dishes with sauces or fruit preserves, especially apple or orange that provide acid touches, or plums and raisins, fruits that give this meat a sweet flavor.
The delicacies that we include in our range of duck products are chorizo and salchichón sausages, both in sliced format and in a case, as well as a very peculiar pâté made from mallard duck. This well-known breed of duck usually lives in lakes and lagoons and is characterized by its bluish-green head that ends in a kind of “white collar” (male), its meat being one of the tastiest and juiciest.
Suitable for the most demanding palates, we encourage you to try our duck delicacies and be surprised by their unique flavor and texture.
