{"id":6345,"date":"2020-07-31T16:30:57","date_gmt":"2020-07-31T14:30:57","guid":{"rendered":"http:\/\/starterculturen.com\/?post_type=product&#038;p=6345"},"modified":"2026-04-25T15:42:40","modified_gmt":"2026-04-25T13:42:40","slug":"zakeinden-140-nl","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/nl\/product\/worst-en-vleeswaren-nl\/darmen-nl\/natuurdarmen-nl\/zakeinden-140-nl\/","title":{"rendered":"Zakeind | voor worst of charcuterie &#8211; 140+"},"content":{"rendered":"<p>The biggest of the biggest! Het zakeind!<\/p>\n<h3>Wat is een zakeind?<\/h3>\n<p>Een zakeind is de blinde darm van een rund. Hij is dus al aan \u00e9\u00e9n kant gesloten.<\/p>\n<h3>Waar gebruik je een zakeind voor worst of charcuterie voor?<\/h3>\n<p>Een zakeind &#8211; ook wel runderkap genoemd &#8211; gebruik je bijvoorbeeld voor kookworsten als mortadella of boterhamworst, maar er een traag drogende Italiaanse salami in maken kan natuurlijk ook. Zakeinden hebben een <a href=\"https:\/\/nl.wikipedia.org\/wiki\/Ambacht\" target=\"_blank\" rel=\"noopener\">ambachtelijke<\/a> uitstraling.<\/p>\n<p>Door de grote diameter is hij ook te gebruiken als omhulsel voor bijvoorbeeld een coppa, lombo of lonza.<\/p>\n<h3>Inhoud<\/h3>\n<ul>\n<li>Extra grote diameter: 140 mm+<\/li>\n<li>Verkocht in emmer (18 meter)<\/li>\n<li>Bewaar in zout in de koelkast<\/li>\n<li>Voor het gebruik minimaal een nacht ontzouten in water<\/li>\n<li>Worden per stuk verkocht<\/li>\n<li>lengte ca. 70-90 cm<\/li>\n<li>Diameter 140+ mm<\/li>\n<li>Inhoud ca. 4-6 kg per zakeind<\/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 cursus &#8216;charcuterie maken&#8217;<img decoding=\"async\" class=\"lazyload wp-image-27417 alignright\" src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-300x166.jpg\" data-orig-src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-300x166.jpg\" alt=\"cursus 'charcuterie maken'\" width=\"230\" height=\"127\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27230%27%20height%3D%27127%27%20viewBox%3D%270%200%20230%20127%27%3E%3Crect%20width%3D%27230%27%20height%3D%27127%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-200x111.jpg 200w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-300x166.jpg 300w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-400x222.jpg 400w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-500x277.jpg 500w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-600x333.jpg 600w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-700x388.jpg 700w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-768x426.jpg 768w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-800x443.jpg 800w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM.jpg 938w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 230px) 100vw, 230px\" \/><\/h3>\n<p>Leer je eigen charcuterie maken van Meneer Wateetons, de auteur van h\u00e9t Nederlandse standaardwerk op dit gebied:\u00a0<a class=\"ek-link\" href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-charcuterie-2019-nl\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\" (opens in a new tab)\">Over Charcuterie<\/a>. Droge ham, pancetta, guanciale, lardo, coppa en meer heerlijke Zuid-europese gedroogde vleeswaar. Na deze workshop in 19 korte duidelijke lessen maak je die voortaan zelf.Kijk <a href=\"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/online-workshop-worst-en-charcuterie\/online-cursus-charcuterie-maken\/\" target=\"_blank\" rel=\"noopener\">hier<\/a> voor meer info.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Een zakeind gebruik je bijvoorbeeld voor kookworsten als mortadella, salami&#8217;s of charcuterie.<\/p>\n","protected":false},"featured_media":25612,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"product_brand":[],"product_cat":[52],"product_tag":[],"class_list":{"0":"post-6345","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-natuurdarmen-nl","7":"product_shipping_class-klein-pakket-nl","8":"pa_ean-8720297620638-nl","10":"first","11":"instock","12":"taxable","13":"shipping-taxable","14":"purchasable","15":"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>Goedkope zakeind koop je bij Starterculturen.nl<\/title>\n<meta name=\"description\" content=\"De zakeind is de blinde darm van een rund. 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