MOUNTAIN RACER Snack Sausage | PREMIUM Crunchy Sausage with Mild Spice Blend | 3 Pieces

Mountain Racer | Alpine Snack Sausage | Lightly Smoked DELUXE Sausage | Delicious Taste & Snacking Pleasure Guaranteed | approx. 110 g

Our MountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info Racer is a unique cured sausage that has established itself as the perfect snack for both young and old.

In its milder and more finely seasoned form, it is an alternative to well-known snack sausages, with a clear focus on qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info, balanced ingredients, and careful production.

This sausage convinces not only with its special recipe but also with its light smoking and delicate flavor, which delights both children and adults.

Mountain Racer | Sausage Quality That Impresses

The Mountain Racer is another true masterpiece of sausage craftsmanship. Only the finest ingredients are used in its production: Lean pork and a mild spice blend are mixed in the perfect ratio to achieve a taste that is not too overpowering.

This raw sausage preparation is particularly tender and ensures that the sausage has a fine texture, making every bite a delight.

The processing is carried out with the utmost care. The meat is gently minced to create a uniform texture that is especially popular with children.

The sausage undergoes a 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 maturation process with light smoking to intensify the flavors and give it its characteristic taste.

During this process, the master butcher ensures that the smoking remains subtle to preserve the mild character of the sausage.

Mild Seasoning That Delights Everyone

Another aspect that makes the Mountain Racer so special is its mild spice blend. The snack sausage is deliberately seasoned subtly to avoid overpowering the natural meat flavor, but rather to enhance it.

The spice mix consists of carefully selected, traditional ingredients that are harmoniously combined. No sharp or overly intense flavors are used, making this cured sausage enjoyable even for those with sensitive palates. Children, in particular, appreciate the mild taste, which is not too overwhelming and makes it an ideal small meal for in-between.

The finely balanced spices give the Mountain Racer a pleasant, mild seasoning that lingers subtly in the background without being dominant. This makes the sausage incredibly versatile: whether as a snack on the go, at a picnic, or as a companion in a lunchbox – the Mountain Racer is always an excellent choice.

Children love this cured sausage because it is not too spicy yet hearty enough to satisfy their little hunger.

Mountain Racer Sausage Tips | Quality Standards

A decisive factor in sausage production is the quality of the meat used. The more pure muscle meat and the fewer connective tissue-rich pieces that go into the sausage, the higher the quality.

The longer a raw sausage can dry or mature, the more intense its flavor and aroma become. The drying and maturation time is usually indicated 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 Mountain Racer, a cool, dry room with up to 18°C is sufficient.
• Ideally, the Mountain Racer should be stored hanging. It has a minimum shelf life of 2 months.
• Through open storage, the sausage loses water, making it harder over time. This also enhances its flavor.
• If Mountain Racer is stored openly, white spots or white patches may form on the sausage casing. This is due to salt crystallization and is 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. It is safe to eat, or it can simply be removed with a brush and water.