BEEF WURZEN | smoked Kaminwurz made from 100% beef | mild-spicy PREMIUM sausage | 3 pieces

BEEF WURZEN | smoked, gluten-free + lactose-free Kaminwurz made from 100% beef | delightfully mild-spicy flavor & guaranteed enjoyment | 100 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 Beef Wurzen (gluten-free and lactose-free) are a rare specialty that meets the highest qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info standards and is suitable for all people who wish to avoid pork.

Made from 100% 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 beef, they are distinguished by their robust, aromatic meat and meticulous processing.

Filled into edible natural casings, the sausages are gently smoked for several days and then air-dried for about 2 weeks. This elaborate, traditional production process ensures perfect maturation and delivers the characteristic flavor of this exceptional sausage variety.

Visually, the Beef Wurzen impress with a red-brown, dry surface that reflects the maturation process and the craftsmanship behind this delicacy. When cut, they reveal a rich meaty redAerobic cheese ripening means cheese ripening with oxygen. » More info, interspersed with fine flecks of 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, which give the sausage a pleasant texture and juiciness.

In terms of taste, the Beef Wurzen captivate with a delicate spiciness, perfectly complemented by a subtle smoky note. The refined smoky flavor harmonizes with the intense yet not overly dominant beef aroma, creating a balanced, full-bodied taste experience.

This premium sausage is a true rarity and ideal for a variety of enjoyable moments: as a hearty highlight on pizzas, in pasta dishes, on a rustic snack platter, or simply on its own.

Thanks to the high-quality ingredients and gentle production process, the Beef Wurzen stand for top quality and unadulterated enjoyment.

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.