€ 13,28
The Kaminwurzen stands out with its elaborate recipe. It is an ideal snack for in-between breaks!
Per 100 g of Kaminwurzen, 140 g of beef and pork are used – additionally refined with Jamaica rum.
Packaging unit: 2 pairs | approx. 300 g
This traditional, dark Kaminwurzen hard sausage impresses with its unmistakable flavor and is an ideal snack for in-between breaks.
Originally from South Tyrol, this cold-smoked and air-dried raw sausage is a true delicacy of the AlpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info world. Its fine combination of beef and pork 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 makes it particularly aromatic and juicy.
Our gluten-free, lactose-free Kaminwurzen are a masterpiece of craftsmanship based on traditional butcher skills. The production process begins with selecting lean pork and beef, which are processedMelting cheese is a proven process to refine and make it more durable. » More info together with a secret blend of the finest spices.
This carefully selected spice composition gives the Kaminwurzen its unique aroma, making it a true taste experience.
The elaborate smoking process to which the Kaminwurzen is subjected is particularly noteworthy.
Through the cold smoking, the raw sausage not only achieves its long shelf life but also an intense, smoky aroma that perfectly harmonizes with the spicy notes. Afterward, the sausage is air-dried, which further concentrates the flavors and gives the sausage its characteristic texture.
Our special Kaminwurzen with Jamaica Rum adds an exciting twist to the traditional sausage specialty, reinterpreting the classic Alpine flavor in a new way. The medium grind ensures a pleasant bite and a harmonious mouthfeel.
Whether on a hike, an outing, or as a hearty snack in between – Kaminwurzen is the perfect companion. Experience the ultimate taste of meticulous craftsmanship, aromatic smoking, and selected spices.
The Kaminwurzen impresses with its exceptional flavor. It is an ideal snack for in-between breaks!
A key qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info factor in Kaminwurzen production is how high the quality of the used meat is. The more pure muscle meat and the fewer connective tissue-rich pieces used in 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 generally be recognized by the firmness of the sausage: the firmer it is, the longer it has undergone the maturation process.
Another important indicator is the amount of meat per 100g of finished sausage. The more meat used, the more intense the sausage flavor.
The name Kaminwurzen comes from the original method of smoking.
Kaminwurzen is a cold-smoked and air-dried raw sausage from South Tyrol, made from beef and pork back fat.
It is eaten cold by cutting it into pieces or thin slices and enjoying it with bread. Kaminwurzen are long-lasting without refrigeration. An ideal provision for hikers, hunters, and mountaineers.
The Kaminwurz or Kaminwurzen is a cold-smoked and air-dried raw or hard sausage from South Tyrol, made from beef and pork back fat or solely from pork. Occasionally, you may also find Kaminwurzen made from lamb, goat, or venison.
The name comes from the original method of smoking. Many houses had a smoke chamber in the chimney at the roof truss where residents stored their smoked goods for maturation.
The unique feature of Kaminwurzen is its long shelf life.
Kaminwurzen Intensity
How spicy is the salami? We rate it on a scale of 0 (mild) to 10 (spicy).
Kaminwurzen Texture
How firm is the salami? We rate it on a scale of 0 (soft) to 10 (hard).
Kaminwurzen Shelf Life
What is the minimum shelf life? We rate it from 1 to 6 months.
| Weight | 0,25 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, cane sugar, glucose, Iodine free salt, jamaica rum, natural aroma, Preservative: sodium nitrite, smoke, spices |
| Country of origin | Austria |
| Brand | AlpenSepp® |
| Meat content | 100 g contains 140 g of beef and pork meet |
| Kind of sausage | Kaminwurzen hard sausage |
| Sausage casing | edible shell |
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On average, per 100 g contains:
| Calories (Kcal/KJ): | 508 / 2104 |
| 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: | 44 g |
| of which saturated fatty acids: | 18 g |
| Carbohydrates: | 0,0 g |
| of which sugars: | 0,0 g |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info: | 28 g |
| Salt: | 5,8 g |
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Krieger (verified owner) –
Just great. We are excited
Kathleen (verified owner) –
Very tasty seasoned. You have to try it.
Mariann (verified owner) –
Very tasty nice spicy but not over-seasoned. Can just be recommended.
Dietmar –
Simply unbelievably delicious. The Bregenzerwald simply brings totally delicious things on the plate. Clearly.