KAMINWURZEN Sausage – Smoked Hard Sausage | Traditional PREMIUM Raw Sausage | 4 Pairs

KAMINWURZEN Sausage | Traditional Hard Sausage | Smoked Delicacy Raw Sausage | Superb Taste & Guaranteed Enjoyment | Approx. 600 Grams

This classic, dark Kaminwurzen hard sausage stands out for its distinctive flavor and is perfect as a hearty snack highlight for in-between.

Originally hailing from South Tyrol, this cold-smoked and air-dried raw sausage is a truly long-lasting specialty from the Alps. The fine mixture of high-quality beef and pork back 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 creates a particularly intense and juicy aroma.

Our gluten-free and lactose-free Kaminwurzen are the result of masterful butcher craftsmanship. The production process begins with the selection of 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, lean pork and beef, which is then processedMelting cheese is a proven process to refine and make it more durable. » More info with a refined spice mix.

This special spice composition gives the Kaminwurzen its unique taste, making it a true culinary delight.

Our master butcher has succeeded in creating a delicious, flavorful sausage specialty with our Kaminwurzen with Jamaica Rum, perfect for everyday enjoyment. Our Kaminwurzen is a raw sausage with medium grind and selected spices. The raw sausage matures in the smokehouse until it achieves the perfect seasoning and is stored under controlled conditions.

Our Kaminwurzen are made from 140 g (per 100 g finished sausage) of lean pork and beef, as well as a secret spice mix. The raw sausage is then preserved through cold smoking.

The distinct aroma of Kaminwurzen is achieved through an elaborate smoking and drying process. Our Kaminwurzen belongs to the family of Wurzens 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.

Kaminwurzen Tips | Quality Standards

A key factor in the qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of Kaminwurzen production is the quality of the meat used. The more pure muscle meat and the fewer connective tissue-rich pieces in 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 is generally reflected in the firmness of the sausage: the firmer it is, the longer it has undergone the maturation process.

Another important indicator is the amount of meat used per 100 g of finished sausage. The more meat used, the more intense the sausage flavor.

• Storage requires a cool, dry room with temperatures up to 18°C.
• Ideally, the Kaminwurzen should be stored hanging. It has a minimum shelf life of 2 months.
• When stored openly, the sausage loses water, becoming harder and more flavorful over time.
• If stored openly, white spots or patches may appear on the sausage casing. This is due to salt crystallization, 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 safe to consume or can be removed with a brush and water.