|You may know Lapin |
Poron kuivaliha like this ...
|... but to others he |
looks more like this
For those who need to distinguish one reindeer from another, here's some helpful information. According to the specification for this PDO,
Lapin Poron kuivaliha (dried Lapland reindeer meat) is made from whole muscle (muscle groups) and pieces of muscle. The connective tissues between the muscles are visible, but hardly any fat can be seen in them with the naked eye. The meat is very fine-grained and dense, and the fibres cannot be distinguished on the cut surface. It is finer-grained than other dried meats. Depending on the dryness of the product, the structure of the cut surface is dull matt and smooth. The cut surface is darker than in other types of meat; a brown tinge is another distinguishing feature.Good news for small children who prefer to play with their food rather than with their toys is that
Although the product is soft inside, it does not separate easily when bent, but does separate when chewed, and the effect is delicate and not stringy. The ease with which it separates is a characteristic feature, and the connective tissues between the muscles also separate easily and are easy to swallow.Will Lapin Poron kuivaliha ever catch on as a big brand among Europe's protected indications of origin, asks the IPKat? Only time will tell. Merpel, ever cynical, hopes that some kind person will send her some data -- preferably publishable -- on how much money and effort is spent in Europe on securing EU Regulations for the hugely powerful protection which is accorded to a large number of fairly descriptive and in some cases highly obscure product names. Is it really worth the effort and the expense, he mewses.
Reindeer recipes here and here
Copyright-protected reindeer here
World's most celebrated deer fatality here