The Craft
Slow-cooked, sealed northern style
Reindeer meat from Finnish herds is cooked low and slow, then sealed into tins the way northern households have relied on for generations.
Canned Reindeer Meat
Traditional preserved delicacy prepared gently for tender texture and rich flavor
€17.90Available
€94.21 / kgNordic dining at home
Restaurant-quality evenings for sharing
Perfect for gifting
Premium packaging included
Ready to serve
No preparation required
Delivery 2–7 Days
Delivery to your doorstep in 2-7 days
Delivered in Optimal Conditions
Temperature-controlled delivery to preserve freshness and quality.
Manufacturer story
The Story of the Family Behind This Product
Video: Arctic Delice ®00:00
Product Information
A story about patience, tradition and respect for ingredients shaped by Nordic landscape.
Product Information
A story about patience, tradition and respect for ingredients shaped by Nordic landscape.
Meat Type
Reindeer
Region
Lapland
Marbling Grade
Low
Preparation Method
Stewing
Pairing With
Beer, Red wine
Salt Content
3.5
Shelf Life & Storage
1–4 years, room temperature
Advanced Information
Packed State
Refrigerator
Room Temperature
36 months
36 months
Unpacked State
Refrigerator
Room Temperature
3 days
0 hours
Minimum shelf life after delivery:6 months
Indicates how long the product retains optimal taste and safety when stored properly.
Energy 150 kcal, Fat 4 g, of which saturates 1.5 g, Carbohydrates 0 g, of which sugars 0 g, Protein 28 g, Salt 1.5 g
Reindeer meat 100%, spices and additives (mustard, soy E322, E1422, E451, E535, E300), salt 1.5%.
Our products tell stories, beyond just being food
Recommended for You(3)
Available
Available
Available
We guarantee fast and fresh delivery
Orders ready in 1–2 hours. Delivery 2–7 days (cold-chain assured).
Freshness Guarantee
Cold chain delivery with insulated thermal boxes.
Return Guarantee
Refund or full replacement if the product is not of proper quality.
Delivery 2–7 Days
Estimated delivery date shown at checkout.
We deliver to your location via UPS.
