KAMINWURZEN – Traditional hard sausage | Smoked PREMIUM raw sausage | 5 pairs
€ 24,87
Per 100 g Kaminwurzen 140 g of beef and pork meet are processed – additionally refined with Jamaican rum. Artisanal local small scale manufacturing.
The smoked Kaminwurzen impresses with its sophisticated recipe. It is an ideal snack at any time during the day!
Packing unit: 4 pairs – approx. 570 g
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TRADITIONAL AUSTRIAN KAMINWURZEN – special cured smoked hard sausage specialty
TRADITIONAL AUSTRIAN KAMINWURZEN – special cured smoked hard sausage specialtyThe Kaminwurzen impresses with its sophisticated and spicy recipe. It is an ideal snack for in between!
The Kaminwurz or Kaminwurze hard sausage is originally originating from South Tyrol. It ist a cold-smoked and then air-dried raw sausage from beef and 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 from pork, or with favorable products only from pork.
Our master sausage maker succeeds with our Kaminwurzen – refined with with Jamaican rum – an exciting and tasteful sausage specialty for every day. It has a medium grain size in the sausage ground meat – its special taste is created by additionally selected spices. It matures in the smokehouse to the right taste and is stored in a controlled manner.
Our smoked hard sausages are made from 140 g (per 100 g final sausage weight) of lean pork and beef meat. The raw sausage is then preserved by cold smoking. The pronounced aroma of the Kaminwurzen obtained by a complex smoking and drying.
Good Kaminwurzen are a special delicacy in our alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info world. As traditional snack sausage the Kaminwurzen are perfect suitabel on excursions and hikes (traveller food for the backpack) and of course on sausage plates.
The name Kaminwurze
The name Kaminwurze comes from the original way of smoking by the fireplace.
Kaminwurz history
Kaminwurze is a cold-cured and air-cdried sausage made from South Tyrol, made from beef and bacon backfat.
Kaminwurz recommendation
They are eaten cold, cut into pieces or thin slices and eaten with bread. Kaminwurzen are long-lasting without cooling. An ideal food for hikers, hunters and mountaineers.
Enjoyment classification Kaminwurzen – smoked, cured hard sausage
The peculiarity of the Kaminwurzen is its taste the long durability.
Kaminwurzen intensity (mild – spicy)
Kaminwurzen shelf life (1 – 6 months)
Interesting historical facts about the sausage Kaminwurz from South Tyrol
The Kaminwurz or Kaminwurze is a South Tyrolean, cold-cured and air-dried raw sausage made from beef and back fat from pork or just from pork. Occasionally you can also find smoked lamb sausages, goat or deer meat. The name comes from the original type of smoking. In many houses there was a smokehouse in the chimney on the roof, in which the inhabitants had their smoked meat ripened as a supply.
| Weight | 0,57 kg |
|---|---|
| Beef origin | Farmers from Bregenzerwald, Nußbaumer Helmut – Langenegg, Vonach AMA-meat |
| Pork origin | Farmers from Bregenzerwald, Schestauber, Oberösterreich – pork sides |
| Manufacturer ID | AT 80166 EG |
| Weight | |
| Storage conditions | Storage refrigerated or cool to + 18 ° C |
| Additional Ingredients | Antioxidant: sodium ascorbate, back bacon, cane sugar, glucose, Iodine free salt, jamaica rum, natural aroma, Preservative: sodium nitrite, smoke, spices |
| Brand | AlpenSepp® |
| Country of origin | Austria |
| Meat content | 100 g contains 140 g of beef and pork meet |
| Taste Intensity | spicy |
| Sausage casing | edible shell |
| GTIN | 9120022281889 |
No Fillers, you have our word!
As the world becomes more and more interested in what’s inside the food we eat, we wanted to remind our customers of our insistence in creating a superior sausage product that meets the mark in flavor and qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info.
Our sausage products have never contained any filler, and we pride ourselves in using only 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 cuts of meat. It’s a tradition that guides and follows us as we continue to bring you the food you love and trust. That is our promise!
Nutritional value Kaminwurzen – hard, smoked sausage
Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of salami contain:
| Energy value Kcal./KJ: | 502 / 2081 |
| 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: | 44 g |
| of it saturated: | 19 g |
| Carbohydrates: | 0,5 g |
| of it sugarPeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info: | 0,5 g |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info: | 36 g |
| Salt: | 6,3 g |
1 review for KAMINWURZEN – Traditional hard sausage | Smoked PREMIUM raw sausage | 5 pairs
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WILD BOAR
Christine (verified owner) –
Hello it tastes very good. Our butchers can not keep up. We order again. Many Thanks!