Pine schnapps

Stone Pine Wurzen from South Tyrol, seasoned with stone pine oil

The Stone Pine Wurzen from Metzgerei Steiner are air-dried raw sausages from South Tyrol, refined with the resinous, aromatic oil of the stone pine. A raw sausage made from pork and fine lard, gently smoked and aged, that carries the scent of the Alpine stone pine forests. A distinctive, hearty flavor with an alpine note.

Stone Pine Wurzen are a South Tyrolean raw sausage specialty from Metzgerei Steiner, named after the stone pine—a conifer of the high Alps that grows at altitudes over 1,500 meters and can reach up to 25 meters in height. Stone pine oil gives this sausage, made of pork and fine diced lard, its unmistakable, slightly resinous spice. 150 grams of air-dried raw sausage, gently smoked; each piece is a natural product with its own character.

Resinous, aromatic, hearty in every bite

When sliced, the Stone Pine Wurzen reveal a rich red color with bits of light fat and release a subtle, resinous scent, reminiscent of a freshly oiled pine-paneled room in the mountains. The lard glistens delicately, the meat is firm and well-aged, without any unnecessary frills.

At the first bite, the Stone Pine Wurze is robust and hearty; the lard provides juiciness, while the stone pine oil introduces a cool, slightly resinous note that calls to mind a walk through the forest. Spicy, resinous, and bold, yet never perfumey, the honest flavor of the meat always remains the star.

Anyone who has ever slept in a stone pine-paneled room will recognize this calm, warm scent—which in the Alps is even said to promote restful sleep—and will find it pleasantly recreated here, without it overpowering the sausage.

A piece of the Alps for your snack board

Stone Pine Wurzen are an aromatic addition to any "Marende" (snack platter) for those looking for something special, and they are a great conversation starter at the table, as not everyone is familiar with the resinous notes of the stone pine.

Thin slices on a wooden board pair well with dark farmhouse bread, a spicy mountain cheese, and a glass of red wine. Those who enjoy the resinous note can serve it with a small glass of stone pine schnapps, as is the custom in South Tyrol. Alongside it, House Salami and a spoonful of South Tyrolean Sauerkraut make a great addition to the plate.

Try a slice plain first to let the resinous pine note settle in before adding bread and cheese. It is a lovely souvenir for anyone who loves South Tyrol and the scent of its forests.

Based on an old family recipe from the Steiners

The Stone Pine Wurzen are crafted at the Metzgerei Steiner workshop in Rasen-Antholz, now run by Florian Steiner, with deep roots in the Antholz Valley of South Tyrol’s Puster Valley.

Pork from select local farms, fine diced lard, and a proprietary spice blend with stone pine oil come together here, under the same roof with their own slaughtering facilities since the 2006 renovation. The family remains committed to tradition and short supply chains, ensuring every step can be traced back to the farmer, while the cool mountain air provides the necessary tranquility for the aging process.

In 2016, the house won five gold medals at the IFFA in Frankfurt for its bacon and salami specialties. Impressive indeed. You can find more South Tyrolean specialties from Metzgerei Steiner, from Kaminwurze to farmhouse bacon, in our shop.

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