Sausages and charcuterie

Saltpeter / potassium nitrate is used as a preservative to prevent color loss in meat. It is converted into nitrite inside of your sausage. Can be used as a substitute for cure #2.

L. sakei can suppress the growth of spoilage and pathogenic bacteria such as native lactic acid bacteria and Listeria monocytogenes. New, larger package

An excellent semi-permeable casing suitable for all cooked sausages, but also for other sausages still to be smoked.

Bitecl LS 25 is a fast starter culture for rapid acidification of North American or Northern European sausage types. Good ‘clean’ dry sausage taste, so that your added spices come out best. Excellent color formation and stability.

Shio koji gives depth to the flavor of food (umami). It is also perfect for marinating vegetables, and for making meat and poultry juicier and more tender.

With Over Charcuterie in hand, you will be able make your own charcuterie like a professional butcher. Book is in Dutch.

Medium fast starter culture Hela Germet is a medium-fast to slow starter culture, intended for Northern European and Southern European sausages. For dried sausages that achieve character and flavor due to a slow pH drop.

Easy butcher’s net for shaping your coppa, large diameter sausages, pancetta or hams.

A pig bladder is a classic ingredient that is not often used nowadays. It is used for the ‘en vessie’ technique or as a casing for sausage meat. Content: around 1,2 liters.

Bactoferm SafePro® F-LC is a sausage starter culture that provides a well-rounded Mediterranean flavor in addition to giving optimal Listeria prevention in fermented sausages.

=== Will not  come back === This compact and portable multi fermenter can both cool (down to 5 degrees) and heat (up to 45 degrees) making it suitable for all your fermentation projects. Now with free shipping in the EU, but check the list of countries below where the multi fermenter can not be shipped to!!! Product will be sent separately from the rest of your order, so keep the starters in the freezer in the meanwhile!

Glucono delta lactone (GDL) is a natural and safe food additive used as a preservative and acidity regulator. Among other things, it is used to acidify your dry sausage or make tofu. | SALE (best before 3/25)

An excellent smoke and moisture permeable casing that is suitable for many different types of sausages.

A sow’s bladder is much larger than a normal pig’s bladder because sows are raised to reproduce and thus live a lot longer and become much larger and heavier, up to 250-300 kg. Size: around 2 liters

All the ingredients in one handy kit for making an authentic typical Dutch ‘grillworst’. Now with free ‘grillworst’ seasoning.

This extraordinary edible plant-based casing was specially developed for use in vegetarian and vegan recipes. It enhances mouthfeel of your vegan sausage by adding a covering that adds structure and pleasant bite to the final product.

This thermometer is ideal for measuring the temperature of your fermentation brew. Just stick it to the jar, or whatever you’re using, and you’re good to go.

The classic. A sausage is not a sausage without a red-white butcher’s twine.

Collagen casings are less expensive to use, give better weight and size control, and are easier to run when compared to natural casings. They do not need to be soaked and can be stored outside the refrigerator, pretty much indefinately.

A starter for all charcuterie. RAPS Biostart RP takes your ham or other charcuterie such as pancetta, coppa, bresaola or lonza to a new level.

Van Hees – Primal SK Soft is a slow working starter culture. Best suited for slow fermentation of Southern-european or Northern-european sausages. Very mild acification. Also very suitable to be used with GDL