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“Ahler Wurscht” as far as the eye can see.

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But for some of these specimens,

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-- like the 2 you see here --

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up to one and a half years will pass

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before this North Hessen speciality ends up on your plate.

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The “Ahler Wurscht” is allowed to mature,

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well cooled and kept in the dark.

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But how do they make the sausage?

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The team at the Roder Butchery should know.

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They make “Ahler Wurscht” there up to four times a week.

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First the halved pigs are delivered and weighed.

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The quality of the meat is tested,

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and the Ph and temperature are measured.

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In order to cut up the meat further,

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the knives must be sharp.

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Bones and gristle are removed.

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The special thing about our “Ahler Wurst” is that they are prepared warm.

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That is, the pigs are brought into the warm soon after they have been slaughtered.

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The other special thing about “Ahler Wurst” is that, here,

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we use every part of the pig;

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pork fillet, the back muscle, topside,

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all of it goes into the sausage.

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And the other special thing is the recipe.

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That’s a very important part of it.

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It’s a family recipe, and it doesn’t use any additives.

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After the meat has been seasoned, it goes into the meat grinder.

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The Roder Butchery produces 8 different types of “Ahler Wurst”.

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Today they’re making “Hercules’ Clubs”.

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After the meat has been chopped up, it all gets thoroughly mixed.

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Then the sausage-mix is ready for the filling stage.

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The mix gets put into natural casing,

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and hey presto: the sausage is ready.

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Ready?

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No. Not for a long time yet.

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Now comes the process that makes this Wurst into “Ahler Wurst.”

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The sausage goes into the maturation chamber.

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“The other special thing [about Ahler Wurst]

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is that we make the sausage using a mould, an edible mould.

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We hardly ever smoke our sausages.

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By allowing the sausages to mature by drying out in the air,

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we create the kind of flavour

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that you find for example in a French ham, or in Chambel salami.

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During the maturation period, the sausage has to be re-hung regularly

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and the mould has to be brushed off.

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With such care and attention

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it is no wonder that the Roder Buchery

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has fans all around the world.