{"id":6335,"date":"2020-07-31T16:30:49","date_gmt":"2020-07-31T16:30:49","guid":{"rendered":"http:\/\/starterculturen.com\/?post_type=product&#038;p=6335"},"modified":"2026-03-21T18:53:47","modified_gmt":"2026-03-21T17:53:47","slug":"witvellen-veteinden-nl","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/nl\/product\/worst-en-vleeswaren-nl\/darmen-nl\/natuurdarmen-nl\/witvellen-veteinden-nl\/","title":{"rendered":"Witvel \/ veteind | voor droge worst of charcuterie"},"content":{"rendered":"<p>The big boy! Onze witvel!<\/p>\n<h3>Wat is een witvel \/ veteind voor droge worst of charcuterie?<\/h3>\n<p>Witvellen &#8211; of veteinden &#8211; zijn gemaakt van het laatste deel van het darmkanaal van het varken<\/p>\n<h3>Waarvoor gebruik je een witvel \/ veteind voor droge worst of charcuterie?<\/h3>\n<p>Er past maar liefst 1,8 tot 2,5 kg vlees in deze 70 cm lange darm. Witvellen &#8211; of veteinden &#8211; zijn gemaakt van het laatste deel van het darmkanaal van het varken en worden onder meer gebruikt voor Hausmacher en Berliner <a href=\"https:\/\/nl.wikipedia.org\/wiki\/Leverworst\" target=\"_blank\" rel=\"noopener\">leverworsten<\/a>, maar er gewoon een gave traag drogende Italiaanse salami in maken kan natuurlijk ook. Door de grote diameter is hij ook te gebruiken als omhulsel voor bijvoorbeeld een coppa, lomo of lonza. Door de dikke, wat vettige structuur droogt je product mooi rustig in.<\/p>\n<h3>Inhoud<\/h3>\n<ul>\n<li>Uniek product, nergens anders te koop voor de thuisgebruiker.<\/li>\n<li>Ambachtelijke uitstraling.<\/li>\n<li>Bewaar in zout in de koelkast.<\/li>\n<li>Voor het gebruik ca. 24 uur ontzouten in vers water.<\/li>\n<li>Worden per stuk verkocht.<\/li>\n<li>Aan \u00e9\u00e9n kant geknoopt.<\/li>\n<li>Houdbaarheid ca. 8-10 maanden.<\/li>\n<\/ul>\n<h3>Meer leren?<\/h3>\n<p>Lees voor je je je eigen droge worst of charcuterie gaat maken <a href=\"https:\/\/startercultures.eu\/nl\/product-category\/boeken\/\" target=\"_blank\" rel=\"noopener noreferrer\">De Worstbijbel (2018) of Over Charcuterie (2019)<\/a>.<\/p>\n<h3>Online on demand workshop &#8216;maak je eigen droge worst&#8217;<\/h3>\n<p>Verse worst maken is leuk, maar de ware uitdaging van het worstmakersvak is het cre\u00ebren van je eigen droge worst. Wat deze worsten onderscheidt van de verse braadworst is dat ze gefermenteerd\/gerijpt en in de meeste gevallen gedroogd zijn. Dat kun je in \u00e9\u00e9n avond en ook uitstekend <a href=\"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/online-workshop-worst-en-charcuterie\/online-on-demand-workshop-maak-je-eigen-droge-worst\/\" target=\"_blank\" rel=\"noopener\">online leren<\/a> van d\u00e9 expert op dit gebied: Meneer Wateetons, auteur van de Worstbijbel (2018). Kijk <a href=\"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/online-workshop-worst-en-charcuterie\/online-on-demand-workshop-maak-je-eigen-droge-worst\/\" target=\"_blank\" rel=\"noopener\">hier<\/a> voor meer info.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Er past maar liefst 1,8 tot 2,5 kg vlees in deze 70 cm lange darm. Voor ambachtelijke leverworsten, salami&#8217;s of charcuterie.<\/p>\n","protected":false},"featured_media":25616,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"product_brand":[],"product_cat":[52],"product_tag":[],"class_list":{"0":"post-6335","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-natuurdarmen-nl","7":"pa_ean-8720297620621-nl","9":"first","10":"instock","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Witvel voor zelf worst of charcuterie. maken | starterculturen.nl<\/title>\n<meta name=\"description\" content=\"Er past maar liefst 1,8 tot 2,5 kg vlees in deze 70 cm lange witvel darm. Voor ambachtelijke leverworsten of charcuterie. 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