SAUSAGE GAMSWURZEN | Raw sausage made from chamois | Austrian PREMIUM dry smoked sausage from local game chamois | 1 pair

SAUSAGE GAMSWURZEN | Raw Sausage from Chamois | Deluxe Sausage from Local Chamois Game | Delicious Taste & Guaranteed Enjoyment | approx. 120 Grams

The sausage Gamswurzen are a true masterpiece of alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info cuisine, distinguished by their sophisticated recipe and pure, 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 originProtection of origin or protection of origin are statutory regulations. » More info. These special sausages combine the best of what the pristine nature of the Alps has to offer and are the ideal natural snack for in-between.

Crafted with traditional craftsmanship, our Gamswurzen are made from lean meat of free-ranging chamois, complemented by high-quality beef and pork.

The animals live in the clear, untouched heights of the Alps, giving the meat its exceptional tenderness and uniquely spicy flavor.

The secret to their unique taste lies in a carefully balanced spice blend, perfected over generations. This is gently worked into the meat before being stuffed into a natural casing and gently smoked over beech wood.

The final 20-day air drying in the pure Alpine air gives the Gamswurzen their firm yet tender consistency and the full-bodied aroma that connoisseurs appreciate.

Whether on a hike through the mountains or as a hearty snack at homeRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info – Gamswurzen offer an unadulterated taste experience, capturing the purity and qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of the Alps in every slice.

Each 100 g of Gamswurzen contains 80 g of chamois meat and 60 g of beef and pork.

High-quality Gamswurzen are a special delicacy of our Alpine region. As a traditional snack sausage for hunters, Gamswurzen are a must for excursions and hikes.

Our butcher has succeeded in creating an exciting, flavorful game specialty with our Gamswurzen for many occasions. Our Gamswurzen is a raw sausage with a medium grain and selected spices.

It matures in the smokehouse until it reaches the perfect level of seasoning and is stored under controlled conditions.

Our Kaminwurzen are made from 130 g (per 100 g finished sausage) of lean chamois meat, pork, and beef. The raw sausage is then preserved through cold smoking.

The distinctive aroma of Kaminwurzen comes from the elaborate smoking and drying process.

Our Gamswurzen belongs to the family of sausage 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.

Gamswurzen Tips | Quality Standards

A decisive quality factor in sausage production is the quality of the meat used. The more pure muscle meat and the less connective tissue-rich meat that goes into the sausage, the higher the quality.

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

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

• For the storage of Gamswurzen, a cool, dry room with up to 18°C is sufficient.
• Ideally, the Gamswurzen should be stored hanging. They are at least 2 months shelf-stable.
• Through open storage, the Gamswurzen lose water, becoming harder and more flavorful.
• If Gamswurzen are stored openly, white spots or patches may appear on the casing. This is salt crystallization 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. Consumption is safe, or they can simply be removed with a brush and water.