Hand made Kaminwurzen sausage - traditional hard sausage

Kaminwurzen sausage - traditional hard sausage

KAMINWURZEN – Traditional hard sausage | Smoked PREMIUM raw sausage | 5 pairs

Name: ▷🥇 SAUSAGE KAMINWURZEN - special smoked - 4 pairs
SKU: AS096
Price: 24.87 EUR
Availability: InStock
Rating: 5.00 (1 reviews)

Rated 5.00 out of 5 based on 1 customer rating

(1 customer review)

€ 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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SKU: AS096 Category: Wurzen sausage Tags: backbag sausage, hard sausage, Kaminwurzen, picnic sausage, smoked sausage

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 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.

For the storage of the Kaminwurzen a cool, dry room with up to 18 ° C is sufficient.
Ideally, the sausages Kaminwurzen are to storeThe alpine cheese is best located in a cellar with high humidity. » More info by hanging. Shelf life at least 2 months.
Due to the open storage the Kaminwurzen loses water, so that it gets harder and harder – what increases its taste.
If Kaminwurzen are stored open, then white spots can form on the sausage casing. This is salt crystallization and no 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. The sausage consumption is easily possible or you simply remove it with brush & water.

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)

medium to spicy

Kaminwurzen consistency (soft – hard)

salami hardness

Kaminwurzen shelf life (1 – 6 months)

at least 2 months shelf life

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	570 Gramm
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	Alpen Sepp
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

Rated 5 out of 5

Christine (verified owner) – 6. March 2017

Hello it tastes very good. Our butchers can not keep up. We order again. Many Thanks!

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KAMINWURZEN – Traditional hard sausage | Smoked PREMIUM raw sausage | 5 pairs