From our pure meat range - pure venison, just like nature!

Simply venison - nothing else.

We at napani also pay attention to good quality when it comes to our own nutrition.That is why it is natural and important to us that our four-legged friends only get the best in their bowls for the benefit of their health. True to the motto: "Your dog is what he eats". We only have one source of meat in the can - and it is gently steam-cooked. This preserves as many of the meat's vitamins and minerals as possible. In order to obtain a species-appropriate, needs-covering food, mix in our basic food, vital supplements and vital oils. Mixing is possible!

• Venison from its natural environment
• Naturally gently cooked in steam
• CO² neutrally produced
• also suitable for dogs with sensitive stomachs
• Monoprotein
• well digestible source of protein
• suitable for barfing - replacement if raw food is not tolerated
• free from colorants, flavorings and fillers
• free from binding agents
• free from attractants
• free from cereals and gluten

This is in the can:

• Venison meat: has hardly any fat, but is high in omega-3, potassium, copper, phosphorus, zinc and more iron than beef. Wild meat is the opposite of factory farming - and contains no antibiotics or hormones.
• Heart (deer): is strictly speaking a muscle, even if the organ is often kept separately due to its high nutrient content and treated like offal when fed to dogs. It has a high protein content, hardly any fat and therefore few calories. It is very rich in vitamins and full of minerals.
• Lung (venison): Offal, such as lung, contains lots of vitamins A, D and C.

For your information:

Steam cooking the meat, which in our case is made up of 65% muscle meat, 25% heart and 10% lung, can cause meat juices to escape. Depending on the type of meat used (e.g. young or older animal) and its consistency, the contents of the can may look different. Muscle meat consists of connective tissue, among other things, which has a collagen content. Tendons and cartilage also consist of collagen. During cooking, this collagen slowly turns into gelatine – this soft, slippery mass, which is also known from cake icing. This gelatine, in turn, is responsible for ensuring that the meat does not dry out, but becomes juicier and juicier as the cooking time continues.

As we do not use any binding agents, the consistency is not subject to controllable fluctuations. So if there is more meat broth or gelatine in the tin, this has nothing to do with the quality. On the contrary, the dogs even love this gooey content.

Note: In the case of game, it is advisable to crush the meat with a fork before processing, as in rare cases a projectile may remain in the raw product! The raw material is scanned with metal detectors before processing, but there are sometimes projectiles that cannot be found with the detectors.