Smoked biter raw sausage made from local roe deer | PREMIUM sausage from venison | 4 pieces | Rehbeisserle

REHBEISSERLE Sausage | Venison Biter | DELUXE Sausage from Local Roe Deer | Delicious Taste & Enjoyment Guaranteed | 140 g

The Rehbeisserle Venison Salami stands out due to its sophisticated recipe. It is an ideal, naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info snack for in-between meals!

The careful preparation by our master butcher, as well as the fine balance of spices, makes this venison sausage an excellent and highly flavorful raw sausage experience.

Our venison sausage consists of 74,4 g of roe deer meat and 68,9 g of pork per 100 g of finished Rehbeisserle sausage.

The Rehbeisserle Venison Sausage Specialty is smoked and then air-dried. It is made according to a traditional recipe using roe deer meat and pork.

Our master butcher creates an exciting, flavorful sausage specialty for everyday enjoyment with our Rehbeisserle infused with Jamaican rum.

Our “Wild Beisserle” is a raw sausage with a finer texture and selected spices. The raw sausage matures in the smokehouse until it reaches the perfect flavor and is then stored under controlled conditions. The raw sausage is preserved through cold smoking.

The distinct aroma of the Rehbeisserle is achieved through an elaborate smoking and drying process.

Our Rehbeisserle belongs to the family of our Venison Sausages in our shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info overview.

Rehbeisserle Sausage Tips | Quality Standards

A decisive factor in sausage production is the qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of the meat used. The more pure muscle meat and the fewer connective tissue-rich pieces are used in the salami, the higher the quality.

The longer a sausage can dry or mature, the more intense its flavor and aroma become. The drying and maturation time can usually be recognized by the firmness of the sausage: the firmer it is, the longer it has undergone the maturation process.

Another important indicator is the specification of how much meat per 100g of finished sausage was used. The more meat used, the more intense the sausage flavor will be.

• For the storage of the Beisserle, a cool, dry room with temperatures up to 18°C is sufficient.
• Ideally, the Beisserle should be stored hanging. It has a shelf life of at least 2 months.
• Due to open storage, the sausage loses water, making it increasingly firmer. This also enhances the spiciness of the flavor.
• If the sausages are stored openly, white spots or white patches may form on the sausage casing. These are salt crystallizations and not moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info. They are safe to consume or can simply be removed with a brush and water.