Ingredients: bear meat (pulp), salt, bay leaf, black peppercorns.
Contains vitamins and minerals. Simmering allows you to preserve most of the beneficial elements in meat
The taste of bear meat can be described as intermediate between beef and veal with a slight gamey flavor. Simmering meat gives softness and juiciness, and also allows you to saturate it with the aromas and tastes of the spices and sauces used.
Braised bear meat tends to be soft, juicy and tender due to the long, slow cooking process
Bear meat is rich in saturated fatty acids, which makes it beneficial for the cardiovascular system. Additionally, research has shown that bear meat contains antimicrobial proteins that may have anti-inflammatory properties.

Shelf life 36 months