Tyrolean Hirschwurzen

Gratisversand ab 59,00 € Bestellwert und Rabatte wird an der Kasse berechnet!

✅ Traditionelle Tiroler Handwerkskunst
✅ Einzigartige Geschenkidee für jeden Anlass
✅ Ideal für alle, die das Besondere schätzen

• 🇦🇹𝗨𝗡𝗩𝗘𝗥𝗞𝗘𝗡𝗡𝗕𝗔𝗥𝗘𝗥 𝗚𝗘𝗦𝗖𝗛𝗠𝗔𝗖𝗞: Thanks to high-quality spices, our original Hirsch Kaminwurzen / air-dried salami is slightly spicy. The very lean fat content in each piece of our salami sticks gives every bite the optimal meat enjoyment. The smoke from beech wood gives our Hirsch Landjäger the desired quality that makes Austrian specialties so special.
• 🇦🇹𝗩𝗜𝗘𝗟𝗦𝗘𝗜𝗧𝗜𝗚 𝗩𝗘𝗥𝗪𝗘𝗡𝗗𝗕𝗔𝗥: Our Hirsch Kaminwurzen from Tiroler Bauernstandl are perfect for parties, as a companion on hikes or for an evening together with friends. The Pfefferbeißer snack is also popular with families with children, for snacks at school or kindergarten. The sausage package is also ideal as a gift for your loved ones due to its long shelf life.
• 🇦🇹𝗣𝗥𝗘𝗜𝗦𝗚𝗘𝗞𝗥Ö𝗡𝗧𝗘 𝗧𝗥𝗔𝗗𝗜𝗧𝗜𝗢𝗡: This is very important at Tiroler Bauernstandl... The Kaminwurzen with game meat from Söll are made by hand in the family business according to an old recipe. The well-known butcher's shop Ager only uses the best quality meat for our salami snack / mini salami / organic salami and this makes our deer Kaminwurzen an absolute bestseller from Austria every year.
• 🇦🇹𝗛𝗘𝗥𝗞𝗨𝗡𝗙𝗧 & 𝗚𝗘𝗦𝗖𝗛𝗜𝗖𝗛𝗧𝗘: The Knacker sausage is a cold-smoked and air-dried raw sausage made from beef and pork back fat. Alternatively, venison is also used. The name Kaminwurzen comes from the original method of smoking. In many farmhouses there used to be a smokehouse in the chimney in the roof truss, in which the farmers let their supply of South Tyrolean specialties and organic salami mature.
• 🇦🇹𝗛𝗘𝗥𝗦𝗧𝗘𝗟𝗟𝗨𝗡𝗚 & 𝗤𝗨𝗔𝗟𝗜𝗧𝗘𝗟𝗨𝗡𝗚: The venison Kaminwurzen is made from the finest quality meat and, like beef salami and beef sausage, is covered in natural casing. Due to the ratio of meat to sausage (60% venison and 40% pork), the sausage is particularly lean and has only about 40% fat. The longer the air drying, the more robust the bite. The subsequent smoking over beech wood guarantees durability and taste.