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Local meat & smoked dry sausages ‘Kaminwurzen’
Meat Quality Alto Adige

Quality you can taste

South Tyrolean Meats & Kaminwurzen

Buying South Tyrolean meat is a conscientious choice with regard to animal welfare and taste. If strict rules regarding animal husbandry and slaughter are observed, beef from South Tyrol has been permitted to bear the South Tyrolean Quality Seal since 2010. Pork with the South Tyrolean seal of quality has been available since 2014. South Tyrolean game, goat and sheep meat as well as South Tyrolean Kaminwurzen have been awarded the quality seal since 2024.
A cow is fed

What are the most important quality criteria?

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This is how it works
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South Tyrolean meat & Kaminwurzen in numbers

215
local farmers produce South Tyrolean beef.
2
cattle are fattened per farm each year on average.
At least 60
days moving freely outdoors are enjoyed by the cattle every year.
100 %
traceability back to the farm: guaranteed for meat with the South Tyrolean seal of quality.
100 %
South Tyrolean meat is used to produce Kaminwurzen bearing the South Tyrolean Quality Seal.
Around 140,000
Kaminwurzen with the South Tyrolean Quality Seal are produced annually.
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Pigs

How do the animals live?

When it comes to meat, if you want to have something good on your plate, you have to pay attention to proper animal husbandry practices. South Tyrol’s mountain meadows, pastures and forests provide optimal conditions. The breeding farms are mostly family-run and small-scale operations. They must provide bovines, pigs, goats and ovines with sufficient exercise and stall space. Animals are exclusively fed natural, GMO-free feed, much of which is farm-grown feed, such as rich and aromatic hay from the Alpine pasture. The tender, tasty and nutritious meats are a reflection of the welfare of the animals
When talking about beef, an age distinction between different cattle groups should be drawn. The following bear the South Tyrolean Quality Seal: veal (under 8 months old), calves (8 to 12 months old), steer/cow/heifer (up to 36 months old).
Smoked dry sausages ‘Kaminwurzen’

How is the Kaminwurze produced?

Processing South Tyrolean meat into Kaminwurzen ensures every part of the animal is used 'from nose to tail'. Smoking is a procedure that refines the fresh meat into sausage and preserves it for a long time. When there was no electricity, fridge or refrigerator, smoking was used to keep meat fresh. The Kaminwurze got its name from a period when many farms in South Tyrol still smoked their own meat in the house fireplace chimney, the so-called ‘Kamin’ in German.

Types of beef

Consistency and taste vary depending on the piece of meat. The following is a practical overview of the various cuts of meat and corresponding tips for their preparation in the kitchen:
Where does the meat come from?
  1. Neck for minced meat for soup broth and soup meat
  2. Chuck tenderloin for braising and cooking
  3. Boneless chuck for braising and cooking
  4. Boneless blade for goulash soup, goulash and meat broths
  5. Shoulder for goulash, for braising and cooking
  6. Brisket for sausages, soup meat and roasts
  7. Shank for goulash, for cooking and meat broths
  8. Whole sirloin for roasts, T-bone steaks and entrecôte
  9. Flank for sausages and as soup meat
  10. Rump for schnitzels, rump steaks, roasts and tartars
  11. Whole-roasted fillet, steaks and fondue
  12. Thick flank for schnitzel and braising
  13. Loin for cooking and braising
  14. Topside for cooking and braising
  15. Lean topside for schnitzels and roulades
  16. Eye of round for cooking and braising

What types of pork are there?

To get the most out of pork bearing the South Tyrolean seal of quality, be sure to use the cuts of meat that best suit your meal ideas.
The parts of a pig
  1. Pork neck for grilling, braising and steak
  2. Shoulder for cutlets, roasts, pot roasts, steaks and frying
  3. Fatback for lard, braising fat, lardo
  4. Whole-roasted fillets for grilling and frying
  5. Sirloin pork roast for roasting
  6. Picnic for roasting and braising
  7. Shoulder for roasts, goulash, minced meat and ragout
  8. Flank, ribs for grilling (spare ribs), pancetta, boiled pork belly, roasts and braising
  9. Topside, leg for smoked ham and ham
  10. Lean topside for schnitzel, ham and roasts
  11. Thick flank, large and small, for schnitzel, pot roast and fondue
  12. Shank, pork knuckle for ossobuco, pork knuckle and for grilling

The creators of South Tyrolean meat & Kaminwurzen

Our producers

Logo Klanschta Bio Fleisch
Klanschta Bio Fleisch
Meat
39030 Val Casies Valley/S. Maddalena
Logo Kaufmann Butcher's shop
Butcher Kaufmann
Meat
39050 Girlan/Cornaiano
Logo Kaufmann Butcher's shop
Butcher Kaufmann
Meat
39100 Bolzano/Bozen
Logo Kovieh
Butcher Stampfl
Meat
39100 Bolzano/Bozen
Logo Bio Beef
Bio*Beef
Meat
39040 Villnöss/Funes
Butcher Genuss Gruber
Genuss-Gruber
Meat
39026 Prad am Stilfserjoch/Prato allo Stelvio