Let’s discover Mikas, a small fine meat business based in Zürich that offers a wide artisanal range of exquisite dried sausages. We got to taste 3 “Stadtjaeger Wurst Sausages” a very cool gift box!

The perfect “Afterwork Baby Foot Apero” with a glass of local wine, a red Pinot Malans from Rutishauser Barossa.

The Stadtjäger gift box contains three classic sausages: Stadtjäger Original, Stadtjäger Buffala & Stadtjäger Turicum Gin. All Stadtjäger are made of 100% organic animals from the city of Zurich, sourced directly from farmers at Waidhof and Riedenholzhof.

Mikas‘s sausages contain no flavor enhancers, no lactose and no gluten.
Each sausage meets the highest standards, from animal welfare to gentle and refining processing.

We love Mikas’s attention to detail with a stylish black box and playful colourful packaging for the sausages.

The Stadtjaeger Buffala dried sausage is made from 100% meat from organic buffalo raised in the city of Zurich as well as the drying process. The Küchler family breeds these on the Riedenholzhof farm in Seebach for milk production. Stadjaeger Buffala is seasoned only with salt and air-dried to give the delicate buffalo meat the presence it deserves.

With its unique flavor, buffalo meat has low fat, 40% lower cholesterol than beef, and similar amounts of omega-3 and -6 fatty acids as fish.

The Stadtjäger Original is seasoned with red wine, grappa & pepper. As all Mikas‘s sausages, the meat comes from locally raised organic city pigs from the Götsch family of Waidhof. These are fed with the leftovers seeds (from beer production at the Oerlikon brewery) & turned into the finest meat sausage. This, in addition to the strong red wine, makes this Stadtjaeger Original’s typical taste.
The entire processing, refinement and drying of the sausage takes place in the city of Zurich.

Skins are usually made of either:
– natural pork casing, a cleaned pork intestine. The skin can be eaten for its smell, texture & taste.
– Synthetic, made of collagen reinforced cellulose. This process doesn’t had anything tasty.
– Plastic. The skin cannot be eaten.

Dry sausage with what else ? a local red wine is always a hit;-)
We paired the dried meat with a Pinot Noir Malans AOC Graubünden from Rutishauser Barossa(Discover HERE).
An intense berry wine with velvety softness, prominent fruit and powerful structure.

Wine is bottled Poetry.
Robert Louis Stevensson

Author: foodspotters