TRADITIONAL AUSTRIAN KAMINWURZEN – special cured smoked dry sausage speciality
The Kaminwurzen impresses with its sophisticated recipe. It is an ideal snack for in between!
The Kaminwurz or Kaminwurze dry hard sausage is originally from South Tyrol originating, cold-smoked and air-dried raw sausage from beef and back fat from the pig, or with favorable products only from pork.
Our master butcher succeeds with our Kaminwurzen with Jamaican rum an exciting, tasteful dry sausage speciality for every day. Our Kaminwurzen is a cured smoked dry (hard) sausage with medium grain size (in the sausage ground meat) and selected spices. It matures in the smokehouse to the right taste and is stored in a controlled manner.
Our smoked sausages are made from 140 g (per 100 g final sausage weight) of lean pork and beef, as well as a secret spice mixture. The raw sausage is then preserved by cold smoking. The pronounced aroma of the Kaminwurzen obtained by a complex smoking and drying.
Good Kaminwurzen are a special delicacy in our alpine Austrian world. As traditional snack sausage the Kaminwurzen are perfect suitabel on excursions and hikes (traveller food for the backpack) and of course on sausage plates.
The name Kaminwurze
The name Kaminwurze comes from the original way of smoking by the fireplace.
Kaminwurze is a cold-cured and air-cured raw sausage made from South Tyrol, made from beef and bacon backfat.
They are eaten cold, cut into pieces or thin slices and eaten with bread. Gamswurzen are long-lasting without cooling. An ideal food for hikers, hunters and mountaineers.
Enjoyment classification Kaminwurzen – smoked, cured dry sausage
The peculiarity of the Kaminwurzen is the long durability.
Kaminwurzen sausage intensity (mild – spicy)
Kaminwurzen sausage consistency (soft – hard)
Kaminwurzen sausage storage duration (1 – 6 months)
Interesting historical facts about the sausage Kaminwurz from South Tyrol
The Kaminwurz or Kaminwurze is a South Tyrolean, cold-cured and air-dried raw sausage made from beef and back fat from pork or just from pork. Occasionally you can also find smoked lamb sausages, goat or deer meat. The name comes from the original type of smoking. In many houses there was a smokehouse in the chimney on the roof, in which the inhabitants had their smoked meat ripened as a supply.