What’s So Special About Smoked Mountain Goat Legs That Has Everyone ‘On the Hunt’?

Mr. Cong, a resident of Cau Giay, shared that with Tet approaching, he is on the lookout for unique and exotic gifts to present to his business partners. He was introduced to smoked deer legs by a relative from Ninh Binh and found it intriguing, so he decided to purchase over 10 of them.

For the past three months, Mr. Pham Ngoc Hung, owner of a smoked deer leg production workshop in Ninh Binh, has been advertising and selling smoked deer leg hampers for the upcoming Lunar New Year, Tet Nguyen Dan At Ty 2025. Due to high demand, he announced two weeks ago that he would stop accepting wholesale orders to ensure everyone has a chance to enjoy this Ninh Binh specialty.

According to Mr. Hung, smoked deer legs are currently in vogue in the market. However, the process of creating a safe, delicious, and aesthetically pleasing smoked deer leg is intricate, which limits the supply available in the market.

Firstly, selecting the right deer legs for smoking is crucial. “It is essential to choose deer legs from wild deer that have been naturally pasture-raised. These deer tend to roam and climb on limestone mountains, feeding on leaves, herbs, and natural vegetation instead of starch, resulting in leaner, more flavorful, and nutritious meat,” emphasized Mr. Hung.

To produce a smoked deer leg weighing between 1 to 1.6 kg, a fresh deer leg weighing 1.5 to 2 kg is required.

The preparation process for this smoked deer meat is meticulous and time-consuming, taking up to 17-18 hours. “To create a smoked deer leg, we need two hours for initial preparation, one hour for marination, two hours for massaging, six hours for steaming, and another six hours for smoking,” shared Mr. Hung.

Notably, in addition to local spices, the workshop uses imported Himalayan pink salt from Pakistan for marinating the deer legs and German oak wood for smoking, along with German technology-certified machinery. This meticulous process imparts a distinctive flavor to the smoked deer legs, blending the delicious wild deer meat with a unique smoky aroma. The final product is then carefully packaged and stored following proper standards.

As the number of wild deer is limited, Mr. Hung’s workshop plans to produce around 500 smoked deer legs for the Tet holiday and has already sold more than half of them.

According to surveys conducted by PV Tien Phong at various stores, the price of a smoked deer leg ranges from 1.4 to 3 million VND, depending on its weight and whether it is a front or hind leg. The hind legs are usually more popular for gifting purposes as their natural bone structure is more aesthetically pleasing, and they also tend to have more meat.

Ms. Lan, a consultant at a food store in Hanoi, shared that smoked deer legs have been capturing the attention of many customers.

“In recent years, there has been a growing trend during Tet to consume quick-fix foods like smoked and cured meats. Smoked deer legs are a new addition to this category and have gained popularity among customers. According to customer feedback, the meat is tender and sweet, and the smoky aroma pairs well with the crispy skin. It can be enjoyed as is or used in salads, offering convenience and variety,” said Ms. Lan.

Ms. Lan also noted that the price of smoked deer legs is not exorbitant, and Ninh Binh has long been renowned for its wild deer meat specialties, creating a positive reputation for the product.

As the Lunar New Year draws near, people are not only buying these smoked deer legs for personal consumption but also as gifts for loved ones. As a result, the number of orders for smoked deer legs continues to rise daily.