Bacon-filled sausages

Speckwurzen from South Tyrol, savory raw sausage with bacon cubes

The Speckwurzen from the Steiner butchery are air-dried raw sausages from the Puster Valley that combine Kaminwurze (smoked sausages) and South Tyrolean speck. Not just an ordinary sausage, but a savory raw sausage embedded with bacon cubes, gently smoked and matured in mountain air.

Speckwurzen are a South Tyrolean raw sausage specialty from the Steiner butchery in Rasen-Antholz, uniting two classics in one: the savory Kaminwurze and smoky South Tyrolean speck. "Wurzen" is the term for small, air-dried raw sausages in the South Tyrolean dialect. Tiny cubes of speck are finely distributed throughout the 44 percent beef and 44 percent pork sausage meat. Four pieces weighing around 130 grams in total—each just over 30 grams—arrive vacuum-packed, firm, savory, and ready for on-the-go snacking.

Savory, bacony, with smoky depth

When sliced, the Speckwurzen reveal a rich red color with light-colored bacon pieces that slowly release their fat into the meat during maturation, ensuring juiciness. The aroma is mildly smoky, with the hearty notes of quality speck.

Eaten straight from the knife, they are robust and savory, with the speck adding a soft, juicy layer between the firm sausage meat. The smoking remains subtle, and the meat has a clear beef and pork flavor. Firm in texture, savory at the core, smoky in the finish, yet never dry, as the embedded bacon keeps the sausage succulent. This gives it a rounder and fuller taste than a plain Kaminwurze, precisely because the speck plays a part.

The perfect snack for mountains and breaks

Speckwurzen are made for travel; a whole sausage easily fits into a jacket pocket, ensuring a snack is always at hand on the summit. They are filling, stay fresh for a few hours without refrigeration, and can be quickly cut into bite-sized pieces with a pocket knife.

Placed in slices on a board, they go well with a piece of mountain cheese, dark farmhouse bread, and a glass of red wine. If you enjoy pure speck on the side, try the South Tyrolean speck from the same producer, and a spoonful of South Tyrolean sauerkraut makes for a hearty meal. A plain slice is the best way to trace how the speck and sausage complement each other.

If you like variety, we offer our sausages in 4 types; besides the Speckwurzen, we also have Kaminwurzen, stone pine, and venison sausages, each with its own character ranging from mild to robustly savory.

From the Steiner family workshop

The Speckwurzen are produced in the private workshop of the Steiner butchery, now run by Florian Steiner. In addition to the sausage kitchen, the family business includes several branches and their own hotel in the valley.

In Rasen-Antholz, in the middle of the Puster Valley, the family has been slaughtering and processing their own meat, and since the 2006 renovation, everything takes place under one roof. The beef and pork come from selected local farms, are humanely raised with GMO-free feed, and every step can be traced back to the farmer. The cool, clear air of the Antholz Valley provides the necessary peace for maturation.

How seriously the Steiners take their craft was proven in 2016 at the IFFA in Frankfurt, where the house won five gold medals for its speck and salami specialties. Hats off. You can find more specialties from the Steiner butchery in our shop, ranging from farmhouse speck to sauerkraut.

Speckwurzen are a natural product and are shipped vacuum-packed. If there is air in the packaging upon arrival, it is not a defect; simply remove the sausages and store them in a cool place at 6 to 8 degrees Celsius, preferably wrapped in a linen cloth in the refrigerator.