RED DEER WURZEN | HIRSCHWURZEN – smoked Kaminwurzen with venison – mildly spicy PREMIUM sausage variety – 3 pieces

RED DEER WURZEN | smoked, gluten-free + lactose-free Kaminwurzen with venison | wonderfully mild-spicy flavor & guaranteed enjoyment | 180 grams

Our nobleMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info RedAerobic cheese ripening means cheese ripening with oxygen. » More info Deer Wurzen (gluten-free and lactose-free) are a first-class specialty that meets the highest qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info standards.

They combine the robust, aromatic meat from free-roaming red deer with carefully selected pork to create a harmonious delicacy.

Filled into edible natural casings, the sausages are gently smoked over several days and then air-dried for about 2 weeks. This traditional production process ensures optimal maturation and gives the Kaminwurzen their unmistakable flavor.

Every step in the production of this spicy delicacy is aimed at creating a 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 product that meets the highest standards.

Visually, the raw sausages impress with a reddish-brown, dry surface, reflecting their maturity and artisanal production process.

When cut open, they reveal an intense meaty red, interspersed with small white 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 pieces that give the sausage structure and a pleasant mouthfeel. The texture is firm yet juicy, unfolding a full-bodied aroma when eaten.

In terms of taste, the Kaminwurzen with venison stand out with a delicate, slightly spicy note, perfectly complemented by a subtle smoky flavor.

The discreet smoky component enhances the not overly intense gamey aroma of the venison, creating a balanced flavor profile that delights both connoisseurs and gourmets.

This sausage specialty is a true sensory experience – ideal as a snack, on a rustic charcuterie board, or simply enjoyed on its own. Thanks to the gentle production process and high-quality ingredients, the Kaminwurzen with venison stand for top quality and unadulterated taste.

Kaminwurzen Tips – Quality Standards

A key quality factor in Kaminwurzen production is the quality of the meat used. The more pure muscle meat and the fewer connective tissue-rich meat pieces that go into the sausage, the higher the quality.

The longer a Kaminwurzen can dry or mature, the more intense its flavor and aroma become. The drying and maturation time can usually be gauged by the firmness of the sausage: the firmer it is, the longer it has undergone the maturation process.

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

• For storage, a cool, dry room with a temperature of up to 22°C is sufficient.
• Ideally, the Kaminwurzen should be stored hanging. It has a shelf life of at least 2 months or longer.
• During open storage, the sausage loses water, making it progressively harder. This also enhances the spiciness of the flavor.
• If Kaminwurzen are stored openly, white spots or patches may form on the sausage casing. This is salt crystallization and not mold. It is perfectly safe to eat, or you can simply remove it with a brush and water.