0:00:00.671,0:00:02.902
“Ahler Wurscht” as far as the eye can see.

0:00:02.902,0:00:06.186
But for some of these specimens,

0:00:06.324,0:00:08.783
-- like the 2 you see here --

0:00:08.783,0:00:10.026
up to one and a half years will pass

0:00:10.195,0:00:13.782
before this North Hessen speciality ends up on your plate.

0:00:13.782,0:00:15.189
The “Ahler Wurscht” is allowed to mature,

0:00:15.208,0:00:16.713
well cooled and kept in the dark.

0:00:16.871,0:00:18.747
But how do they make the sausage?

0:00:19.024,0:00:21.424
The team at the Roder Butchery should know.

0:00:21.424,0:00:24.653
They make “Ahler Wurscht” there up to four times a week.

0:00:25.591,0:00:30.139
First the halved pigs are delivered and weighed.

0:00:32.201,0:00:35.974
The quality of the meat is tested,

0:00:36.236,0:00:38.664
and the Ph and temperature are measured.

0:00:44.278,0:00:46.243
In order to cut up the meat further,

0:00:46.259,0:00:47.687
the knives must be sharp.

0:00:47.734,0:00:50.424
Bones and gristle are removed.

0:00:50.424,0:00:53.623
The special thing about our “Ahler Wurst” is that they are prepared warm.

0:00:53.623,0:00:57.544
That is, the pigs are brought into the warm soon after they have been slaughtered.

0:00:57.544,0:01:02.405
The other special thing about “Ahler Wurst” is that, here,

0:01:02.405,0:01:04.903
we use every part of the pig;

0:01:04.903,0:01:07.103
pork fillet, the back muscle, topside,

0:01:07.103,0:01:09.822
all of it goes into the sausage.

0:01:12.006,0:01:14.238
And the other special thing is the recipe.

0:01:14.238,0:01:16.903
That’s a very important part of it.

0:01:16.903,0:01:22.309
It’s a family recipe, and it doesn’t use any additives.

0:01:23.877,0:01:26.865
After the meat has been seasoned, it goes into the meat grinder.

0:01:26.865,0:01:31.881
The Roder Butchery produces 8 different types of “Ahler Wurst”.

0:01:31.927,0:01:34.465
Today they’re making “Hercules’ Clubs”.

0:01:34.589,0:01:38.573
After the meat has been chopped up, it all gets thoroughly mixed.

0:01:38.650,0:01:40.705
Then the sausage-mix is ready for the filling stage.

0:01:42.705,0:01:44.423
The mix gets put into natural casing,

0:01:44.423,0:01:46.383
and hey presto: the sausage is ready.

0:01:48.536,0:01:49.579
Ready?

0:01:51.118,0:01:52.136
No. Not for a long time yet.

0:01:52.674,0:01:56.279
Now comes the process that makes this Wurst into “Ahler Wurst.”

0:01:56.295,0:01:57.851
The sausage goes into the maturation chamber.

0:01:57.975,0:02:00.494
“The other special thing [about Ahler Wurst]

0:02:00.787,0:02:02.263
is that we make the sausage using a mould, an edible mould.

0:02:02.263,0:02:04.584
We hardly ever smoke our sausages.

0:02:04.584,0:02:06.987
By allowing the sausages to mature by drying out in the air,

0:02:06.987,0:02:10.182
we create the kind of flavour

0:02:10.182,0:02:14.864
that you find for example in a French ham, or in Chambel salami.

0:02:14.864,0:02:19.183
During the maturation period, the sausage has to be re-hung regularly

0:02:19.183,0:02:21.101
and the mould has to be brushed off.

0:02:23.008,0:02:24.277
With such care and attention

0:02:24.277,0:02:26.503
it is no wonder that the Roder Buchery

0:02:26.503,0:02:29.563
has fans all around the world.