€ 8,42
Bregenzerwald Gendarme Sausage stand out with their sophisticated recipe. They are an ideal natural snack for in-between meals!
For every 100 g of Gendarme Sausage, 140 g of beef and pork are used, further enhanced with bacon.
Packaging unit: 2 pairs | approx. 190 g
Our Gendarme Sausage (in German Landjäger) is a masterful specialty, crafted with the highest care and dedication.
This angular, smoked sausage impresses not only with its tradition but also with its distinctive taste. Made from 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 pork and beef meat as well as the finest regional bacon, each Landjäger is refined with selected spices to create a perfect balance of flavors.
This delicious raw sausage is gently smoked over beechwood and dried in the fresh alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info air, giving it its characteristic firmness and robust flavor.
This specialty has been loved by young and old alike for generations. As a typical backpack sausage, Landjäger is eaten directly by hand, with or without bread.
During the careful ripening process, the sausage loses up to 40% of its fresh weight, concentrating its aromas and intensifying its hearty taste. Whether as a snack in between or as the perfect companion for alpine hikes – the Gendarme Sausage is the ideal partner for those who appreciate qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info and tradition.
Our Gendarme Sausage is made using traditional methods and is an indispensable classic on any alpine farm. It pairs perfectly with rustic bread but also tastes excellent on its own.
This specialty combines the best of alpine butchery and represents the finest enjoyment for all ages. Bring homeRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info a piece of Vorarlberg tradition and savor the authentic taste of the Alps!
Our Gendarme Sausage is crafted by our master butcher from high-quality pork and beef, seasoned with selected spices, and shaped into its practical, angular form. This creates an exciting, flavorful, and spicy sausage composition for every day.
During the ripening process, our Gendarme Sausage loses up to 40% of its fresh weight.
Our Gendarme Sausage belongs to the family of Gendarme Sausage varieties available 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.
A decisive quality in sausage production is the quality of the meat used. The more pure muscle meat and the fewer connective tissue-rich meat pieces used 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 mature, the more intense its flavor and aroma. The drying and ripening time can generally be recognized by the firmness of the sausage: the firmer it is, the longer it underwent the ripening process.
Another important indicator is how much meat is used for every 100g of finished sausage. The more meat used, the more intense the sausage flavor.
Pressed into a square shape in natural casing, they are a specialty from Southern Germany, AustriaSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info, and Switzerland.
As a typical backpack sausage, Gendarme Sausage is eaten directly by hand, with or without bread. A grilled Gendarme Sausage at the campfire is also a delightful treat.
Sometimes they are also called Peitschenstecken, Bauraseufzer (Farmer’s Sighs), or Unteruhlbacher (after Stuttgart-Uhlbach). In Alsace, Gendarme Sausage is called “Gendarmen.”
Interesting info about the Landjäger: Pressed into a square shape in natural casing, they are a specialty from Southern Germany, Austria, and Switzerland. Sometimes they are also called Peitschenstecken, Bauraseufzer (Farmer’s Sighs), or Unteruhlbacher (after Stuttgart-Uhlbach). In Alsace, Landjäger is called “Gendarmen.”
The uniqueness of Gendarme Sausage lies in its versatility.
Gendarme Sausage Intensity
How spicy is the Gendarme Sausage? We rate it on a scale from 0 (mild) to 10 (spicy).
Gendarme Sausage Consistency
How firm is the Gendarme Sausage? We rate it on a scale from 0 (soft) to 10 (firm).
Gendarme Sausage Shelf Life
How long is it shelf-stable? We rate it between 1 to 6 months.
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!
| Weight | 0,19 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, bacon, dextrose, Iodine free salt, maltodextrin, Preservative: sodium nitrite, smoke, spice extracts, spices |
| Brand | Alpen Sepp |
| Country of origin | Austria |
| Meat content | 100 g contains 140 g of beef and pork meet |
| Sausage casing | Cattle Collagen Intestine |
| Taste Intensity | spicy |
| Kind of sausage | Landhunter sausage |
| GTIN | 9120022281858 |
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 | 514 kcal/2128 KJ |
| 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 | 46 g |
| of it saturated | 20 g |
| Carbohydrates | <0,5 g |
| 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 | 25 g |
| Salt | 6,1 g |
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Mariann (verified owner) –
As always a great treat. is not the first time I eat it.