wh.b. – without bones, w.b. – with bones
Red deer’s meat (lat. Cervus elaphus)
- Meat for goulash
- Back wh.b.
- Clean back wh.b.
- Shoulder b.k.
- Fillet
- Thigh wh.b.
- Neck wh.b.
- Ribs wh.b.
- Ribs ind. II.quality
Red deer’s calf
- Meat for goulash
- Back wh.b.
- Clean back wh.b.
- Shoulder b.k.
- Fillet
- Thigh wh.b.
- Neck wh.b.
- Steaks (already cut)
- Leg
Roe deer’s meat (lat. Capreolus capreolus)
- Meat for goulash
- Back wh.b.
- Clean back wh.b.
- Shoulder b.k.
- Fillet
- Thigh wh.b.
Wild boar’s meat (lat. Sus scrofa)
- Meat for goulash
- Steaks (already cut)
- Back wh.b.
- Back w.b.
- Fillet
- Thigh wh.b.
- Shoulder
- Neck wh.b.
- Piglet
Brown Bear’s meat (lat. Ursus arctos)
- Meat for goulash
- Back wh.b.
- Shoulder
- Thigh wh.b.
- Paws
Chamois’s meat (lat. Rupicapra rupicapra)
- Back wh.b.
- Thigh wh.b.
Dried venison products
- Deer’s prosciutto
- Deer’s dried salami
- Wild boar braciola (neck)
- Wild boar prosciutto (thigh)
- Wild boar’s dried salami
- Wild boar’s bacon roll
- Wild boar’s dried salami
- Wild boar’s pancetta
- Chamois’s salami
- Bear’s prosciutto
- Bear’s salami