Savernaccio is air-dried, salted Venison that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from loin, and it is lean and tender, with a sweet, musty smell. Similar to a Bresola it originated in Kaipara New Zealand region.
Using the traditional dry-curing method we took various Vension cuts and smoked them with Pohutukawa. We created a natural marinade using organic sea salt, vinegar, and hot smoke as a way to preserve the Venison meat. Free of artificial preservatives. Perfect for any meat platter.
PACK SIZE: 1 (approx. 80g)
Venison, Purified Water, Organic Sea Salt, Spice and Spice Extract, Vinegar, Pohutukawa Smoke.
100% Natural Ingredients Used:
- No artificial chemical ingredients, colouring, flavours, or preservatives.
- No sodium nitrates or sodium nitrites.
- No Gluten. No Soy.
Keep refrigerated between 1-4° degrees. Unopened the Savernaccio will have a 12-week shelf life. Once opened, eat within 4 days. Store leftovers in a container not in plastic wrap.