WEBVTT

00:00:00.671 --> 00:00:02.902
“Ahler Wurscht” as far as the eye can see.

NOTE Paragraph

00:00:02.902 --> 00:00:06.186
But for some of these specimens,

00:00:06.324 --> 00:00:08.783
-- like the 2 you see here --

00:00:08.783 --> 00:00:10.026
up to one and a half years will pass

00:00:10.195 --> 00:00:13.782
before this North Hessen speciality ends up on your plate.

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

00:00:15.208 --> 00:00:16.713
well cooled and kept in the dark.

00:00:16.871 --> 00:00:18.747
But how do they make the sausage?

00:00:19.024 --> 00:00:21.424
The team at the Roder Butchery should know.

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

00:00:25.591 --> 00:00:30.139
First the halved pigs are delivered and weighed.

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

00:00:36.236 --> 00:00:38.664
and the Ph and temperature are measured.

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

00:00:46.259 --> 00:00:47.687
the knives must be sharp.

00:00:47.734 --> 00:00:50.424
Bones and gristle are removed.

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

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

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

00:01:02.405 --> 00:01:04.903
we use every part of the pig;

00:01:04.903 --> 00:01:07.103
pork fillet, the back muscle, topside,

00:01:07.103 --> 00:01:09.822
all of it goes into the sausage.

00:01:12.006 --> 00:01:14.238
And the other special thing is the recipe.

00:01:14.238 --> 00:01:16.903
That’s a very important part of it.

00:01:16.903 --> 00:01:22.309
It’s a family recipe, and it doesn’t use any additives.

00:01:23.877 --> 00:01:26.865
After the meat has been seasoned, it goes into the meat grinder.

00:01:26.865 --> 00:01:31.881
The Roder Butchery produces 8 different types of “Ahler Wurst”.

00:01:31.927 --> 00:01:34.465
Today they’re making “Hercules’ Clubs”.

00:01:34.589 --> 00:01:38.573
After the meat has been chopped up, it all gets thoroughly mixed.

00:01:38.650 --> 00:01:40.705
Then the sausage-mix is ready for the filling stage.

00:01:42.705 --> 00:01:44.423
The mix gets put into natural casing,

00:01:44.423 --> 00:01:46.383
and hey presto: the sausage is ready.

00:01:48.536 --> 00:01:49.579
Ready?

00:01:51.118 --> 00:01:52.136
No. Not for a long time yet.

00:01:52.674 --> 00:01:56.279
Now comes the process that makes this Wurst into “Ahler Wurst.”

00:01:56.295 --> 00:01:57.851
The sausage goes into the maturation chamber.

00:01:57.975 --> 00:02:00.494
“The other special thing [about Ahler Wurst]

00:02:00.787 --> 00:02:02.263
is that we make the sausage using a mould, an edible mould.

00:02:02.263 --> 00:02:04.584
We hardly ever smoke our sausages.

00:02:04.584 --> 00:02:06.987
By allowing the sausages to mature by drying out in the air,

00:02:06.987 --> 00:02:10.182
we create the kind of flavour

00:02:10.182 --> 00:02:14.864
that you find for example in a French ham, or in Chambel salami.

00:02:14.864 --> 00:02:19.183
During the maturation period, the sausage has to be re-hung regularly

00:02:19.183 --> 00:02:21.101
and the mould has to be brushed off.

00:02:23.008 --> 00:02:24.277
With such care and attention

00:02:24.277 --> 00:02:26.503
it is no wonder that the Roder Buchery

00:02:26.503 --> 00:02:29.563
has fans all around the world.