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suovas rokt renstekSuovas reindeer meat is a true Sami delicacy that, in our own humble opinion, is probably the best smoked meat available. A real treat from our northern forests with a unique and distinctive flavour. Suovas is Sami for "smoked". Our suovas is prepared according to an ancient local method where the meat is first salted and then cold smoked in a hut. Birch wood is used for smoking, with the grain removed to avoid soot. Smoking takes a relatively long

Sold in 1-pack with slightly thicker rolls and in 2-pack containing slightly thinner rolls

Reindeer herding is also an essential part of the Sámi cultural heritage

An alternative if the breasts are large is to brown them on high heat and then let them finish in the oven at about 150 degrees

contain 2-3 topsides

Let it rest for a few minutes under baking paper before slicing it

turning it often

The sirloin steak is also often referred to as an outer fillet or steak stock

The business is run in Strömsnärsbruk in Småland by Arctic Roe of Scandinavia

pluck blood pigeon and how to make good game stock to keep in the freezer

Feel free to drink a full-bodied wine to maximize the taste experience

Reindeer calf topside is one of the most exclusive cuts and belongs among the finest parts of the reindeer

Despite the relatively lower price