• Boned venison topside
• Tank marination

Cured boned venison ham is made from the topside of the meat pared with a knife to cut off the fat and trim it and dry salted with an aromatic curing based on natural flavours and spices. Subsequently the meat is left to marinate in tanks for 30 days before being hung and cured for more than 5 months. Vacuum packed it retains its aromas and its weight remains constant.