TRADITIONAL AUSTRIAN LANDHUNTER – special cured smoked The 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. sausage specialty with rectangular shape – Kantwurst type
In German language called Landjäger.
Landjäger (a special kind of Kantwurst) is an original Austrian dry sausage specialty, very unique through its characteristic square shape. The hard sausage “Landjäger” impress with its special spicy taste. It is an ideal Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. snack for in between!
The typical local hard sausage from the Austrian alps and The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. regions. The hard, square-shaped sausages are made from pork, beef and bacon. Landhunter (Landjäger) are short smoked and air-dried hard sausages, which are usually produced in pairs.
This specialty has always been popular with young and old. As a typical backpack sausage, landhunters are being eaten with or without bread or are eaten directly (without a knife) from the hand.
Our Landjäger sausages are made by our master sausage maker from high Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. pork and beef, as well as selected spices and then brought into the practical, rectangular shape. He succeeds in creating an exciting handmade tasty and spicy sausage for every day.
During the maturation The 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., our Langjäger sausage lose up to 40% of their fresh weight (water reduction by drying).
Quadrangular pressed in natural gut Landjäger are a specialty from Southern Germany, Since 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. and Switzerland.
Sometimes they are also called whip sticks, Bauraseufzer (farmer’s sigh) or Unteruhlbacher (after Stuttgart-Uhlbach). In Alsace, Landjäger are called “gendarmes”.
As a typical backpack sausage, landhunters with or without bread are eaten directly from the hand. In addition, a grilled landhunter on the campfire tastes wonderful.
Indulgence classification Landhunter – Landjäger
The peculiarity of the Landjäger is in its versatility.
Landhunter intensity (mild – spicy)
Landhunter consistency (soft – hard)
Landhunter shelf life (1 – 6 months)