PINE WURZEN | smoked sausage Kaminwurzen with pine | delicately spicy PREMIUM sausage | 3 pieces – Zirbenwurzen

PINE WURZEN | smoked, gluten-free + lactose-free sausage Kaminwurz with pine | wonderfully delicate-spicy flavor & guaranteed enjoyment | 180 grams

Our nobleMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info Pine wurzen – in German Zirbenwurzen (gluten-free and lactose-free) – are an exclusive specialty that meets the highest qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info standards.

Made from carefully selected pork and refined with the rare pine extract, they offer a unique taste experience that carries the nature of our local forests within them.

The special feature of these Pine Wurzen is the subtle note of pine extract, derived from the noble pine trees of our forests.

This precious 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 product, used only in small amounts, gives the sausage its unmistakable, slightly resinous flavor, reminiscent of the fresh, spicy air of mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info forests.

The Pine Wurzen are crafted according to traditional artisanal methods. The pork is combined with salt, spice extracts, and pine extract and filled into edible natural casings before the sausages are gently smoked for several days and then air-dried for about two weeks.

This elaborate maturation process ensures that the flavors fully develop and the sausages achieve their characteristic firm texture.

Visually, the Pine Wurzen impress with a reddish-brown, slightly dry surface that highlights their long aging periodThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info. When sliced, they reveal a rich, 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 particles, ensuring pleasant juiciness.

In terms of taste, the Pine Wurzen offer a harmonious combination of a light smoky note and the spicy, resinous freshness of the pine extract.

This exceptional balance makes them a true rarity and a special treat for connoisseurs and enthusiasts. Whether enjoyed on their own, on a rustic snack platter, or as a distinctive ingredient in dishes—the Pine Wurzen provide an unparalleled culinary experience.

Kaminwurzen Tips | Quality Standards

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

The longer a Kaminwurzen can dry or mature, the more intense its 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 remains shelf-stable for at least 2 months or longer.
• During open storage, the sausage loses water, causing it to become harder over time. This also makes the flavor increasingly spicy.
• When stored openly, white spots or white patches may form on the sausage casing. This is due to salt crystallization and not mold. It is perfectly safe to eat, or the spots can simply be removed with a brush and water.