The preparation
Our kaminwurst contains 65% Trentino pork and 35% beef, with a leaner composition than classic salami. It is made from a fine mince of selected cuts to which spices and herbs are later added. Then the kaminwurst is stuffed into a ram intestine, cold-smoked naturally with beech cereal residue and cured until it reaches the right consistency.
The matchings
Kaminwurst is a sausage suitable for consumption either on its own, as a snack to take with you to the mountains or on a hike, like beef jerky - or as an aperitif, in the classic 'slinzeghe,' thinly sliced pieces of kaminwurst paired with rye bread and fruity white wines.