Sausages and charcuterie

Sodium nitrite curing salt (0,6%) an indispensable ingredient for all cured sausages cured meats and cooked meats. It works similar to cure #1. Please read on for more info.

The original! Penicillium nalgiovense for an authentic white mold layer on your sausage or other charcuterie. Bactoferm Mold 600 (formerly known as Bactoferm M-EK-4) – Penicillium nalgiovense is the mold most commonly used for sausages.

The ideal standard casing for all your sausages. Suitable for all fresh sausages, but also for small diameter sausages and liver sausages, for blood sausages such as boudin noir and of course ideal for dry sausages of the North American or Northern European type.

Dextrose or glucose is the main foodsource for the lactic acid bacteria in the starter cultures that you need to make your own dry sausage.  

A sausage pricker has several thin and sharp needles, used to remove air bubbles from sausages and charcuterie.

The ideal additive for all juicy fresh and cooked sausages. Your butcher won’t tell you, but he is guaranteed to use it.

Transglutaminase is a naturally occurring enzyme. It is used to bind animal and plantproteins, improve food texture or create new products.  The animal- and plantprotein binding qualities of transglutaminase give amazing culinary possibilities that cooks are just beginning to understand. It can be used in vegan products.

In this free downloadable document you will read about the functions of nitrites and nitrates in meat curing and how you can convert American recipes in which cure #1 and #2 are used to products that are available in the EU.

The biggest of the biggest! A beef bung is the appendix of a cow.  You can use this beef bung for large caliber sausages such as mortadella, or coppa’s.

Bactoferm T-SPX is the starter mentioned as the slow sausage starter in all international sausage and charcuterie literature (including the books by Marianski and Marianski).

Acidity plays an important role in many forms of fermentation. The lower the pH, the safer your product. You can measure the pH accurately using this meter. With free calibrationset.

Acidity plays an important role in many forms of fermentation. pH is difficult to taste, see or smell precisely. That is why pH strips exist.

This 50 mm transparent plastic casing is suitable for all standard diameter liver sausages, sliceable blood sausages and cooked sausages that do not need smoking.

Bactoferm Safepro Flora Italia LC is a sausage starter culture that provides a smooth flavor of Italy and has antagonistic properties against Listeria.

Ascorbic acid, or vitamin C, is an antioxidant. It ensures that the red-coloring effect of nitrite is enhanced.

Salvianda is a salt variant that contains both sodium nitrite and potassium nitrate, and a tiny bit of dextrose. It’s a handy european alternative to cure #2

You use pigs casing sheets to, for example, pack your coppa. It offers a cheap and handy alternative for, for example, beef bungs. The large surface makes them suitable for any type of meat.

Medium fast starter culture Primal SK natur is a good allround starter culture. Most suitable for medium-fast and fast fermentation, but with a mild acidification and aroma. Can be used as a substitute to Bactoferm F-RM-52.

A widely applicable casing which, due to the larger diameter, is very suitable for cooked sausages, blood sausages, liver sausages and traditional dried sausages of the southern European type. Natural product, dries well.

This intestine has a smaller caliber than the hog casing and is used as a casing for frankfurters, chipolatas, merguez and kabanosi. But, you can make any type of sausage with it.

Red yeast rice (also called red rice koji, anka or ang-kak) is a bright reddish-purple fermented rice, which gets its color by being fermented with the fungus Monascus purpureus.