TRADITIONAL AUSTRIAN KAMINWURZEN – special cured smoked hard sausage specialty
The 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 fat 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 The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. 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.
Kaminwurze is a cold-cured and air-cdried sausage made from South Tyrol, made from beef and bacon backfat.
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 consistency (soft – hard)
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.