GENDARME sausage | LANDJÄGER | square shaped Austrian speciality | Smoked, spicy cured sausage | 5 pairs

GENDARME Sausage | Raw Sausage Kantwurst | Smoked DELUXE Hard Sausage | Exquisite Taste & Guaranteed Enjoyment | 400 g

Our Gendarme Sausage (in German Landjäger Wurst)  is not just a sausage – it is pure passion, felt in every bite.

This masterful specialty, made with the utmost care, combines tradition with genuine enjoyment.

Just one bite will make every sausage lover’s heart race: The perfect blend of tender pork and beef, combined with regional bacon and refined with select spices, creates a true taste sensation.

The Gendarme Sausages, shaped into their characteristic square form, are not only a visual highlight. Through careful aging in fresh mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info air and gentle smoking over beechwood, this sausage develops its distinctive, spicy character.

During the aging process, it loses up to 40% of its fresh weight – and this concentration makes its hearty flavor so intense.

Whether as a snack on the go or a robust companion on hikes – the Gendarme fits every occasion. It is often eaten straight from the hand, with or without bread. Anyone who wants to experience the authentic taste of the Alps will reach for our Gendarme Sausage.

This classic of Vorarlberg butchery is a must on every alpine hut and delights young and old alike.

Traditional craftsmanship and top qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info make the Gendarme an indispensable gourmet moment. Paired with rustic bread or enjoyed straight from the hand – it always offers a flavorful revelation.

Let yourself be seduced by the unique composition of spicy aromas and hearty meat and savor a piece of alpine tradition. The Gendarme is more than just a sausage – it is a commitment to genuine, unadulterated pleasure!

Our Gendarme belongs to the family of Gendarme varieties 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.

Gendarme Sausage Tips | Quality Standards

A crucial quality factor in sausage production is the quality of the meat used. The more pure muscle meat and the less connective tissue-rich meat pieces included in the salami sausage, the higher the quality.

The longer a sausage can dryThe 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 or age, the more intense its flavor and aroma become. The drying and aging time is typically reflected in the firmness of the sausage: the firmer, the longer it has undergone the maturation process.

Another key indicator is the important specification of how much meat per 100g of finished sausage was used. The more meat, the more intense the sausage flavor.

• For storingThe alpine cheese is best located in a cellar with high humidity. » More info Gendarme Sausages, a cool, dry room with up to 18°C is sufficient.
• Ideally, the Gendarme should be vacuum-sealed for storage. It is at least 2 months shelf-stable.
• Through open storage, the sausage loses water, becoming increasingly firmer. This also enhances the flavor.
• If sausages are stored openly, white spots or patches may form on the casing. This is 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 can be consumed safely or simply removed with a brush and water.