We dry deer salami, deer prosciutto and sausages in dryers. Dried meats are our signature and a mandatory ingredient in our homemade cold cuts. The products are prepared at home, in a carefully guarded environment and with the help of hardworking hands, who provide delicious products with their secret recipes and spice mixes. The products are first dried, then smoked, which enables drying of the surface of the salami and removal of water from the food. This gives a characteristic smoky aroma. Then comes maturation, which takes the longest. The key is to take care of the appropriate temperature, humidity and air cleanliness. Ripening takes about 54 days. Vacuuming follows and the salamis are ready for you to take away and surprise your guests with an excellent cold cut.