SAUSAGE RED DEER BITER | Raw sausage made from venison | Austrian PREMIUM smoked sausage from local red deer | 1 pair | HIRSCHBEISSER

SAUSAGE RED DEER BITER | Raw Sausage from Deer | Austrian DELUXE Sausage from Local Red Deer | Delightful Taste & Guaranteed Enjoyment | 130 g

Discover our wild game sausage RedAerobic cheese ripening means cheese ripening with oxygen. » More info Deer Biter (Hirschbeisser in German), a tasty and spicy wild sausage snack that combines the purity of nature and AlpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info traditions.

These high-quality raw sausage products are the result of proven craftsmanship and careful selection of the best ingredients.

Made from meat of wild animals living in the pristine Alpine heights, the Hirschbeisser offers an unparalleled taste experience that reflects the naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info purity and qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of the region.

Our Red Deer Biter sausages are elegant, spicy raw sausage snacks that stand out for their sophisticated recipe. The meat comes from wild red deer living in the clear, clean Alpine regions, providing exceptional tenderness and an intense aroma.

Combined with high-quality pork and a carefully balanced blend of natural spices, the result is a raw sausage that convinces not only in taste but also in quality.

The special production method makes our Hirschbeisser shelf-stable without refrigeration, making it an ideal natural snack for on the go or as a savory delicacy in the evening.

During the gentle maturation process, the sausages lose part of their fresh weight, intensifying their flavor and perfecting their texture.

Our Bregenzerwald Red Deer Biter represent Alpine tradition and a connection to nature. They offer an authentic taste experience that captures the strength and purity of the Alps in every bite. Whether for a quick snack or a special indulgence – the Red Deer Biter is always a delight.

Red Deer Biter sausages are shelf-stable without refrigeration. The Bregenzerwald Hirschbeisser impress with their sophisticated recipe. They are the ideal natural snack for in between meals!

Interesting Facts About Biter Sausage

The sausage mixture is shaped into tender, thin raw sausage sticks and carefully smoked and matured.

Our Beisser sausages are briefly smoked and air-dried raw sausages that usually hang in pairs.

The Hirschbeisser is popular with young and old. As a typical hiking snack, our Hirschbeisser can be eaten with or without bread directly by hand.

Our deer and spicy pepper Beisser sausages whet your appetite for more and are always a guaranteed delight.

Our Red Deer Biter belongs to the family of Biter 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.

Red Deer Biter Sausage Tips | Quality Standards

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

The longer a sausage can dry or mature, the more intense its taste and aroma become. The drying and maturation time is usually indicated by the firmness of the sausage: the firmer, the longer it has been subjected to the maturation process.

Another important indicator is the proportion of meat used per 100g of finished sausage. The more meat used, the more intense the sausage flavor.

• For storingThe alpine cheese is best located in a cellar with high humidity. » More info the Biter, a cool, dry room with up to 18°C is sufficient.
• Ideally, theDeer Biter should be vacuum-packed for storage. It is shelf-stable for at least 2 months.
• Through open storage, the sausage loses water, becoming harder over time. The taste also becomes spicier.
• When stored openly, white spots or patches may form on the sausage casing. These are salt crystallizations and 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. They can be safely consumed or simply removed with a brush and water.