KAMINWURZ CLASSIC | smoked raw sausage | spicy PREMIUM sausage | 3 pieces

KAMINWURZ CLASSIC | smoked, gluten-free + lactose-free raw sausage | wonderfully mild-spicy flavor & guaranteed enjoyment | 180 grams

Our exquisite Kaminwurzen Classic (gluten-free and lactose-free) are an exceptional specialty that meets the highest qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info standards.

Crafted according to traditional artisanal methods, they combine the finest pork with a perfectly balanced spice blend that delights both connoisseurs and food lovers alike.

Filled into edible 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 casings, the Kaminwurzen undergo an elaborate refinement process. They are gently smoked over several days and then air-dried for approximately 2 weeks.

This time-honored maturation process not only gives them their characteristic firmness but also their unmistakable aroma, harmoniously rounded off by a mild smoky flavor.

The Kaminwurz Classic impress visually with their reddish-brown, dry surface, a testament to the artisanal and natural maturation process. When sliced, they reveal a robust, deep redAerobic cheese ripening means cheese ripening with oxygen. » More info meat interspersed with fine fatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info flecks, ensuring a pleasant texture and juiciness.

In terms of flavor, the Kaminwurzen Classic shine with a delicate spiciness and subtle smoky note that perfectly complements the meaty aroma.

The harmonious balance between the light smoky undertone and the savory meat flavor makes this sausage specialty a versatile companion for numerous occasions.

Whether as a hearty topping on pizzas, in robust dishes, or enjoyed on its own as part of a rustic snack – the Kaminwurzen Classic offer a full-bodied taste experience.

Thanks to the use of top-quality ingredients and a gentle production process, they stand for the highest quality and authentic enjoyment.

Kaminwurzen Tips | Quality Standards

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

The longer Kaminwurzen can dry or mature, the more intense their flavor and aroma become. The drying and maturation time can usually be gauged 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 is used per 100g of finished sausage. The more meat used, the more intense the sausage flavor.

• For storage, a cool, dry room with temperatures up to 22°C is sufficient.
• Ideally, the Kaminwurzen should be stored hanging. It will remain good for at least 2 months or longer.
• With open storage, the sausage loses water, causing it to become harder over time. This also intensifies the flavor.
• If Kaminwurzen are stored openly, white spots or white patches may form on the sausage casing. This is salt crystallization 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. It is perfectly safe to eat, or you can simply remove it with a brush and water.