How to Beechwood Curing (Germany)

Key Parameters

Steps

1. 1.

   Thüringer Rostbratwurst (Thuringia, Germany): Imparts the protected geographical indication's characteristic beechwood-smoked flavor

2. 2.

   Kasseler Rippenspeer (Hesse, Germany): Traditional cured and smoked pork loin where beechwood creates the signature mild smokiness

3. 3.

   Bregenzerwurst (Vorarlberg, Austria): Alpine adaptation using beechwood for a lighter smoke profile than German versions