[Script Info]
Title: 
[Events]
Format: Layer, Start, End, Style, Name, MarginL, MarginR, MarginV, Effect, Text
Dialogue: 0,0:00:00.67,0:00:02.90,Default,,0000,0000,0000,,“Ahler Wurscht” as far as the eye can see.
Dialogue: 0,0:00:02.90,0:00:06.19,Default,,0000,0000,0000,,But for some of these specimens,
Dialogue: 0,0:00:06.32,0:00:08.78,Default,,0000,0000,0000,,-- like the 2 you see here --
Dialogue: 0,0:00:08.78,0:00:10.03,Default,,0000,0000,0000,,up to one and a half years will pass
Dialogue: 0,0:00:10.20,0:00:13.78,Default,,0000,0000,0000,,before this North Hessen speciality ends up on your plate.
Dialogue: 0,0:00:13.78,0:00:15.19,Default,,0000,0000,0000,,The “Ahler Wurscht” is allowed to mature,
Dialogue: 0,0:00:15.21,0:00:16.71,Default,,0000,0000,0000,,well cooled and kept in the dark.
Dialogue: 0,0:00:16.87,0:00:18.75,Default,,0000,0000,0000,,But how do they make the sausage?
Dialogue: 0,0:00:19.02,0:00:21.42,Default,,0000,0000,0000,,The team at the Roder Butchery should know.
Dialogue: 0,0:00:21.42,0:00:24.65,Default,,0000,0000,0000,,They make “Ahler Wurscht” there up to four times a week.
Dialogue: 0,0:00:25.59,0:00:30.14,Default,,0000,0000,0000,,First the halved pigs are delivered and weighed.
Dialogue: 0,0:00:32.20,0:00:35.97,Default,,0000,0000,0000,,The quality of the meat is tested,
Dialogue: 0,0:00:36.24,0:00:38.66,Default,,0000,0000,0000,,and the Ph and temperature are measured.
Dialogue: 0,0:00:44.28,0:00:46.24,Default,,0000,0000,0000,,In order to cut up the meat further,
Dialogue: 0,0:00:46.26,0:00:47.69,Default,,0000,0000,0000,,the knives must be sharp.
Dialogue: 0,0:00:47.73,0:00:50.42,Default,,0000,0000,0000,,Bones and gristle are removed.
Dialogue: 0,0:00:50.42,0:00:53.62,Default,,0000,0000,0000,,The special thing about our “Ahler Wurst” is that they are prepared warm.
Dialogue: 0,0:00:53.62,0:00:57.54,Default,,0000,0000,0000,,That is, the pigs are brought into the warm soon after they have been slaughtered.
Dialogue: 0,0:00:57.54,0:01:02.40,Default,,0000,0000,0000,,The other special thing about “Ahler Wurst” is that, here,
Dialogue: 0,0:01:02.40,0:01:04.90,Default,,0000,0000,0000,,we use every part of the pig;
Dialogue: 0,0:01:04.90,0:01:07.10,Default,,0000,0000,0000,,pork fillet, the back muscle, topside,
Dialogue: 0,0:01:07.10,0:01:09.82,Default,,0000,0000,0000,,all of it goes into the sausage.
Dialogue: 0,0:01:12.01,0:01:14.24,Default,,0000,0000,0000,,And the other special thing is the recipe.
Dialogue: 0,0:01:14.24,0:01:16.90,Default,,0000,0000,0000,,That’s a very important part of it.
Dialogue: 0,0:01:16.90,0:01:22.31,Default,,0000,0000,0000,,It’s a family recipe, and it doesn’t use any additives.
Dialogue: 0,0:01:23.88,0:01:26.86,Default,,0000,0000,0000,,After the meat has been seasoned, it goes into the meat grinder.
Dialogue: 0,0:01:26.86,0:01:31.88,Default,,0000,0000,0000,,The Roder Butchery produces 8 different types of “Ahler Wurst”.
Dialogue: 0,0:01:31.93,0:01:34.46,Default,,0000,0000,0000,,Today they’re making “Hercules’ Clubs”.
Dialogue: 0,0:01:34.59,0:01:38.57,Default,,0000,0000,0000,,After the meat has been chopped up, it all gets thoroughly mixed.
Dialogue: 0,0:01:38.65,0:01:40.70,Default,,0000,0000,0000,,Then the sausage-mix is ready for the filling stage.
Dialogue: 0,0:01:42.70,0:01:44.42,Default,,0000,0000,0000,,The mix gets put into natural casing,
Dialogue: 0,0:01:44.42,0:01:46.38,Default,,0000,0000,0000,,and hey presto: the sausage is ready.
Dialogue: 0,0:01:48.54,0:01:49.58,Default,,0000,0000,0000,,Ready?
Dialogue: 0,0:01:51.12,0:01:52.14,Default,,0000,0000,0000,,No. Not for a long time yet.
Dialogue: 0,0:01:52.67,0:01:56.28,Default,,0000,0000,0000,,Now comes the process that makes this Wurst into “Ahler Wurst.”
Dialogue: 0,0:01:56.30,0:01:57.85,Default,,0000,0000,0000,,The sausage goes into the maturation chamber.
Dialogue: 0,0:01:57.98,0:02:00.49,Default,,0000,0000,0000,,“The other special thing [about Ahler Wurst]
Dialogue: 0,0:02:00.79,0:02:02.26,Default,,0000,0000,0000,,is that we make the sausage using a mould, an edible mould.
Dialogue: 0,0:02:02.26,0:02:04.58,Default,,0000,0000,0000,,We hardly ever smoke our sausages.
Dialogue: 0,0:02:04.58,0:02:06.99,Default,,0000,0000,0000,,By allowing the sausages to mature by drying out in the air,
Dialogue: 0,0:02:06.99,0:02:10.18,Default,,0000,0000,0000,,we create the kind of flavour
Dialogue: 0,0:02:10.18,0:02:14.86,Default,,0000,0000,0000,,that you find for example in a French ham, or in Chambel salami.
Dialogue: 0,0:02:14.86,0:02:19.18,Default,,0000,0000,0000,,During the maturation period, the sausage has to be re-hung regularly
Dialogue: 0,0:02:19.18,0:02:21.10,Default,,0000,0000,0000,,and the mould has to be brushed off.
Dialogue: 0,0:02:23.01,0:02:24.28,Default,,0000,0000,0000,,With such care and attention
Dialogue: 0,0:02:24.28,0:02:26.50,Default,,0000,0000,0000,,it is no wonder that the Roder Buchery
Dialogue: 0,0:02:26.50,0:02:29.56,Default,,0000,0000,0000,,has fans all around the world.