Lapin Poron kylmäsavuliha is cold-smoked reindeer meat that is produced from reindeer that freely graze on natural pastures. It is produced, processed and packed in the areas that include the Province of Lapland, the municipalities of Hyrynsalmi, Kuivaniemi, Kuusamo, Pudasjärvi, Suomussalmi, Taivalkoski and Yli-Ii in the Province of Oulu, and the areas north of the River Kiiminkijoki and the Puolanka-Hyrynsalmi road in the municipalities of Puolanka, Utajärvi and Ylikiiminki.
The meat, typically rounds, chucks, and fillets, are primarily salted and are matured for approximately one week in cold-smoking rooms. When sliced, the meat is finely-grained and dense, with a surface that ranges from smooth to shiny, depending on the level of dryness.
Its color is typically darker than other cold-smoked products and ranges from dark red to black. The flavor is delicate, smoky, and slightly salty, with a long-lasting after taste of smoke and reindeer aroma. Centuries of experience in production, distinctive climate, and unique diet all contribute to the tenderness, rich aroma and distinctive flavor of Lapin Poron kylmäsavuliha.
It is best served at room temperature, paired with bread, and enjoyed as a cold cut.
