RED DEER
NEW
RED DEER WURZEN | smoked Kaminwurzen with venison | mildly spicy PREMIUM sausage variety | 3 pieces
€ 9,80
For 100 g of Red Deer Wurzen, 138 g of pork and 39 g of venison are used.
The gluten-free and lactose-free Red Deer Wurzen stands out with its exceptional flavor. It’s an ideal snack for a quick break!
Packaging unit: 3 pieces | approx. 180 g
RED DEER WURZEN | smoked, gluten-free + lactose-free Kaminwurzen with venison | wonderfully mild-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 RedAerobic cheese ripening means cheese ripening with oxygen. » More info Deer Wurzen (gluten-free and lactose-free) are a first-class specialty that meets the highest qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info standards.
They combine the robust, aromatic meat from free-roaming red deer with carefully selected pork to create a harmonious delicacy.
Filled into edible natural casings, the sausages are gently smoked over several days and then air-dried for about 2 weeks. This traditional production process ensures optimal maturation and gives the Kaminwurzen their unmistakable flavor.
Every step in the production of this spicy delicacy is aimed at creating a premiumHere 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 that meets the highest standards.
Visually, the raw sausages impress with a reddish-brown, dry surface, reflecting their maturity and artisanal production process.
When cut open, they reveal an intense meaty red, interspersed with small white 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 pieces that give the sausage structure and a pleasant mouthfeel. The texture is firm yet juicy, unfolding a full-bodied aroma when eaten.
In terms of taste, the Kaminwurzen with venison stand out with a delicate, slightly spicy note, perfectly complemented by a subtle smoky flavor.
The discreet smoky component enhances the not overly intense gamey aroma of the venison, creating a balanced flavor profile that delights both connoisseurs and gourmets.
This sausage specialty is a true sensory experience – ideal as a snack, on a rustic charcuterie board, or simply enjoyed on its own. Thanks to the gentle production process and high-quality ingredients, the Kaminwurzen with venison stand for top quality and unadulterated taste.
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 was used per 100g of finished sausage. The more meat used, the more intense the sausage flavor.
- For storage, a cool, dry room with a temperature of up to 22°C is sufficient.
- Ideally, the Kaminwurzen should be stored hanging. It has a shelf life of at least 2 months or longer.
- During open storage, the sausage loses water, making it progressively harder. This also enhances the spiciness of the flavor.
- If Kaminwurzen are stored openly, white spots or patches may form on the sausage casing. This is salt crystallization and not mold. It is perfectly safe to eat, or you can simply remove it with a brush and water.
The Kaminwurzen Specialty: After many attempts, our master butcher has succeeded in creating a wonderfully tasty Kaminwurzen specialty that is not dry at all.
Our Red Deer Wurzen belongs to the family of our wurzen varieties 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.
Interesting Facts about Kaminwurzen
The Kaminwurz or Kaminwurzen, also known as Kamenwurzen, is a traditional raw sausage from South Tyrol with origins in the Alpine regions. This spicy specialty, usually made from pork or beef, has a long history closely tied to Alpine farming culture. In the past, it served as a durable food source for the cold winter months and was particularly popular among mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info farmers because it was easy to storeThe alpine cheese is best located in a cellar with high humidity. » More info and transport.
The name “Kaminwurzen” derives from its original drying method: The sausages were traditionally smoked in the chimneys of farmhouses. The smoke and drying process preserved them, which was crucial in times before modern refrigeration. This sausage variety is traditionally cold-smoked, giving it its characteristic flavor.
The production of Kaminwurzen involves a combination of lean meat, fat, and a special spice blend, often including garlic, pepper, coriander, and juniper. After the sausage casings are filled, the sausages are slowly smoked and then hung to dry, resulting in their firm texture and intense spiciness.
Today, Kaminwurzen are known and appreciated far beyond the borders of South Tyrol. They are often served as a snack or part of a bread meal, ideally with fresh farmer’s bread, cheese, and a glass of South Tyrolean wine. Despite modern production methods, many producers have preserved traditional techniques to maintain the authentic flavor and high quality of Kaminwurzen. This sausage is a symbol of the connection between craftsmanship, tradition, and regional cuisine.
The Name Kaminwurzen
The name Kaminwurzen comes from the original method of smoking.
Kaminwurz History
Kaminwurze is a cold-smoked and air-dried raw sausage made from beef and pork back fat, originating from South Tyrol.
Kaminwurz Tip
They are eaten cold, either cut into pieces or thin slices and enjoyed with bread. Kaminwurzen have a long shelf life without refrigeration. An ideal provision for hikers, hunters, and mountaineers.
Special Quality Features of our Kaminwurzen
- High-Quality Meat: Use of the finest pork without lower-quality additives.
- Careful Maturation: Long and controlled maturation for optimal texture and intense flavor.
- Natural Ingredients: Use of selected natural spices without artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info additives or genetic engineering.
Taste Magic
The special feature of Kaminwurzen is its long shelf life.
Red Deer Wurzen Intensity
How flavorful is the salami? We rate it on a scale from 0 (mild) to 10 (spicy).
5/10
Red Deer Wurzen Texture
How firm is the salami? We rate it on a scale from 0 (soft) to 10 (firm).
5/10
Red Deer Wurzen Shelf Life
How long is its shelf life? We define between 1 to 6 months.
4/6
The red deer species
Background information on our native game species red deer
Red deer are the most powerful and largest antler-bearing animals of our Alps. Worldwide, approximately 12 subspecies of red deer exist. The red deer is a species of true deer. Among deer species, the red deer stands out due to its particularly large and widely branched antlers. These antlers, coveted as hunting trophies, are developed only by male animals. Originally, however, the red deer is a species of open and semi-open landscapes – see also Wikipedia.
Due to changed living conditions (road and settlement construction, tourism, etc.) and the altered leisure behavior of humans, the habitats for red deer in our Alps have been significantly restricted.
In contrast to deer in the plains, which weigh around 200 kg, the deer in our Alpine region typically weigh around 150 kg.
Special facts about red deer
- Red deer possess a range of different vocalizations. The most well-known is the roaring of male deer during the rut, which can be heard in autumn.
- Female animals live with their young in herds led by experienced older deer.
- Male animals form their own herds, with only the oldest deer separating from them to roam as pronounced loners.
- Due to disturbances, red deer have become crepuscular and nocturnal, and in undisturbed areas, they are widespread up to the tree line (in summer, even up to 2.700 meters).
- The daily food requirement varies depending on activity and ranges between 8 and 20 kilograms of fresh mass per 100 kilograms of live weight.
- The deer renews its antlers every year, shedding the old ones. The size of the antlers depends on the animal’s age, nutrition, and health condition.
- In red deer, all senses are highly developed, particularly the sense of smell. A large portion of the nasal mucosa is covered with olfactory epithelium (smell-sensitive tissue).
- The red deer has been pushed back into large forested areas by humans. In part, these human-induced changes and the reduction of its habitat are responsible for wildlife damage. Today, this leads to conflicts between hunters, forest owners, and farmers.
| Weight | 0,2 kg |
|---|---|
| Weight | |
| Manufacturer ID | AT 80146 EG |
| Storage conditions | Store refrigerated at max. +22°C |
| Ingredients | Pork, venison, salt, dextrose, spice extracts, sugar, antioxidant: sodium ascorbate, preservative: potassium nitrate; smoke. |
| Sausage casing | Edible pig collagen casing |
| Country of origin | Austria |
Nutritional Information RedAerobic cheese ripening means cheese ripening with oxygen. » More info Deer Wurzen
Substances that trigger allergies or intolerances according to EU (Regulation) 1169/2011 Annex II – none contained
On average, 100 g of sausage contains:
| Energy Kcal./KJ: | 411 / 1727 |
| 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: | 31,3 g |
| of which saturated fatty acids: | 12,2 g |
| Carbohydrates: | 0,9 g |
| of which sugars: | 0,8 g |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info: | 31,5 g |
| Salt: | 3,7 g |
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