Selection
Vencaza goes to the place where the deer and wild boars have been brought down on the same day as the hunt. They are eviscerated and given a health check by the veterinarian assigned to the hunt. Once they have passed the health control they are removed from the site of the hunt in our refrigerated vans and taken to our butchering room. Once there, they are place in our cold storage where they are kept at at temperature of 0 degrees Celsius, to be inspected the following day by the veterinarian in charge of the room. When the meat has been stored for a sufficient amount of time it is skinned. For this we use a machine which pulls on the skin using rollers which means that the meat does not suffer any cuts or deformations whatsoever. Once this process is finished (leaving no skin or impurities) the specimen is transferred to the butchering room where the animal is cut up into its different parts and boned, or not, depending on the client's taste.