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Species Name
Deer
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Latin Name
Cervus elaphus
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Origin
New Zealand
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Harvest Method
Pastured
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Range & Habitat
New Zealand & Australia
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Producer
SFS Partnership
Range & Habitat
Savory, Slightly Sweet, Robust
The Alligator has multiple cuts with the tail meat being the most prized for quick cooking methods, and the legs, ribs, and other cuts have been reserved for sausages and slower methods like stews, soups, jambalaya, and gumbos. The description of Gator meat is as varied as its culinary applications. Personally, (being from a Gulf state), I like to say it has a resemblance of rabbit... if rabbit were a fish. It has a texture of chicken crossed with squid, and a hint of crab flavor. You can make your own comparisons and analogies once it hits your test kitchen.
Succulent
Pasture-raised in Spain on a diet of grain, grass, forage and acorns. Protected from the central mountainous region of the Iberian Peninsula, the privileged microclimate in this area with its cold, dry winters and its short, mild summers is an ideal setting for our hams to dry and mature perfectly. In this area, with its unbeatable microclimate, every day hundreds of artisans, who are sons and grandsons of artisans, slowly and masterfully create the Guijuelo Iberian Ham, which is a 'one-of-a-kind in the world.'
Moist, Tender, Succulent
Suckling lamb (aka sucking lamb, milk-fed lamb, cordero lechal) is a highly prized delicacy in Spain, France, and Italy. Most often slow roasted on the bone, suckling lamb meat is particularly moist, tender & succulent, with a mild flavor. It’s particularly associated with spring in Europe – especially Easter banquets, but is delicious year round. These whole lambs are sold cut into eight sections in the Spanish style. New potatoes are the most traditional side dish for roast suckling lamb. Try sauteing or roasting them in some of the rendered lamb fat!