Kaminwurzen are a speciality of the province of Bolzano, in Italian South Tyrol. Their name translates as “fireplace sausages” and comes from the way they were originally prepared. Traditionally farms in North Italy kept their meat and sausages in a small closed box attached to their chimney pipe, just under the roof. As the fire warmed the house, its smoke dried and perfumed the meat.
Heinrich’s Kaminwurzen are prepared according to traditional recipes with lean cuts of pork and local herbs and spices. They are smoked over beech wood and dried for 3 weeks. They are a perfect snack sausage with a rustic flavour and a strong smoky aroma.
Heinrich's Kaminwurzen are delivered vacuum packed and will last for months unopened at room temperature. Once open keep refrigerated and eat within 2 weeks.
How to use
Serve at room temperature in thick slices with a glass of red wine or a beer
- Serve them as-is for a snack or an aperitif or add some mustard and pickles
- Use in a sandwich. Kaminwurzen go very well with brown or rye bread
- As the Kaminwurzen keep well at room temperature they are an ideal snack to take on a pick-nick or for a hike
What about Heinrich
Best Speck of Italy
A few Kilometres before reaching San Pancrazio, a small town up in a valley near Bolzano, we turn right onto a small unpaved road and climb up along a steep path, surrounded by vineyards on one side and evergreen trees on the other. We pass a house and ask a man if he knows where Mr Poeder lives, he tells us to continue until the end of the road. We then follow all the way up the hill until we reach a house in typical alpine style.