Kaminwurz

Kaminwurz is a type of smoked, air-dried sausage that originates from South Tyrol, typically made from a mixture of pork and beef, although variations can include other meats such as venison. The meat is seasoned with a blend of spices that may include garlic, pepper, coriander, and others, depending on the recipe and regional preferences.

The sausages are initially air-dried and then smoked over wood (often beechwood). This gives kaminwurz its characteristic smoky flavor. After smoking, the sausages are left to age for several weeks. This allows the flavors to develop further and creates a firm, chewy texture.

Kaminwurz is typically enjoyed as a snack or appetizer, often accompanied by bread, cheese, and pickles. It's popular in both South Tyrol and other Alpine regions.