The meat is hung in the old-fashioned way, in a controlled climate, for about 14 days. The meat then has a slower tenderization process and higher fluid loss than in conventional slaughter. The animals never get older than 20 months, which also guarantees a tender quality experience.
New collaboration has begun with Mostorps Gård outside Halmstad
At Mostorps Gård we are proud that we maintain the old craft tradition of slaughter in calm conditions and with a slow hanging darkening
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- 253 68,
- Helsingborg,
- Sweden
