Ribs of reindeer heritage

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If you like ribs and want something that stands out in terms of flavour and quality, reindeer heritage ribs are a perfect choice.

The large male animal among the reindeer is called a sarv. It is slaughtered during a couple of weeks in September just before the rut, when it is at its largest and healthiest. Sarven produces a tasty, characterful dark meat with a firm texture and a fat that lies on the outside of the meat like a coat. The meat is a rare delicacy, possibly the very best reindeer meat that very few have the opportunity to enjoy. The few reindeer that are slaughtered each year are usually taken care of by the Sami themselves.

The reindeer legs are easy to prepare and are perfect on the grill, but can also be cooked in the oven. They are best when you pre-cook them in a suitable broth for about 1 hour. An alternative to boiling is to run the skewers wrapped in foil at a low temperature in the oven (120 degrees) for a couple of hours before grilling.

The ribs are sent vacuum packed and frozen.

Content: Reindeer meat

Nutritional value (per 100g): Energy 530 kJ, 127 kcal, fat 4.5g (of which saturated fat 2.3g), carbohydrates 0g (of which sugars 0g), protein 21.6g.