Tasty, crispy & delicious: Tyrolean bacon pockets on cabbage salad.
Tyrolean Raw Sausage Specialities
Tyrolean Kaminwurzerl
The Classics
The Tyrolean Kaminwurzerl is the little brother of the original Tyrolean Mountain Sausage (Bergwurz). A traditional raw sausage in four tasty varieties, which fit perfectly in any backpack or on any snack platter.
Available in 4 different varieties
Pepper
Garlic
Sea Salt
Pepper
Guniper
Traditionally made
We are particularly proud that our raw sausage specialities are still traditionally made according to our own recipe, with plenty of love. These Tyrolean Kaminwurzerl get their unique aroma from being lightly smoked over beech wood and dried in fresh Tyrolean mountain air.
- Hand-seasoned with natural herbs
- Lightly smoked over beech wood
- Matured in clear mountain air
- Without additional flavour enhancers
- Lactose-free and gluten-free
Goes perfectly with
Summit snack
Snack board
Cycling tour
School snack
Sea Salt
Natural Spices
Parsley
Lightly smoked over beech wood
The classic flavour of the Tyrolean Kaminwurzerl comes from a long period of light smoking over beech wood. Today, just as it has always been.
Traditionally smoked over beech wood
That’s how Tyrolean raw sausage specialities are made
Parsley
Juniper
Honesty is the best policy
Today, the Kaminwurzerl is considered to be the epitome of Tyrolean raw sausage specialities. Its story began over a hundred years ago, with the “Boxele”, invented by Karl C. Handl.
DLG awards
The large number of annual, golden DLG prizes awarded to HANDL TYROL products consistently attests to their quality of the highest order. Each year the DLG (Deutsche-Landwirtschafts-Gesellschaft) reviews a large number of products with regards to sensory factors such as taste, smell, texture and look. Only the best products receive the golden award.
- choice meat
- controlled origin
- extremely careful selection of suppliers
- tested product quality
- internal and external inspections
A tradition of over 100 years
Did you know that the history of the Tyrolean Kaminwurzerl began over a hundred years ago with the “Boxele”, invented by Karl C. Handl?
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