John Myers
Kaminwurz is a raw sausage made mainly from beef and/or pork and bacon, salt and spices (similar to how salami is made). The Kaminwurzen receive their typical aroma through smoking and air-drying.
Origin
Kaminwurz (plural Kaminwurzen) is a South Tyrolean speciality. In the past, it was traditionally smoked over the fireplace in farmhouses.
Season
Kaminwurzen are commercially available all year round.
Taste
Kaminwurzen have a spicy, smoky aroma. Depending on the quantity and choice of spices, e.g. B. pepper and paprika, the sausage tastes spicy or a little fiery.
Use
Kaminwurzen taste cold with bread, as a starter or as a hearty snack between meals. They are also used as meat in stews. Because of their long shelf life, Kaminwurzen are suitable, among other things, as provisions for mountaineers, hikers or hunters.
Storage
Basically, Kaminwurzen should be kept cool and dry. However, due to the long drying time, the hard sausages keep relatively long even at room temperature. Some of the sausages packaged in a protective atmosphere can be kept for more than 6 months as long as they are sealed. Please note the corresponding best-before date on the packaging.
Nutritional value/active ingredients
100 grams of raw sausage contain an average of 387 kcal or 1622 kJ, 17 g protein, 35 g fat (of which 40% is saturated fatty acids), and 0.2 g carbohydrates. Since raw sausage is a generic term, it is best to follow the information on the packaging for the nutritional values.
