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

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.

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

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.

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.

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.

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.

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

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.

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

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

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

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.

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.

A real starter culture for charcuterie. Bactoferm SAFEPRO B-LC-78 takes your charcuterie such as pancetta, coppa, bresaola or lonza to a new level.

Make your own blood sausages, boudin noirs, black puddings, etc with this dried pig’s blood. Just add water, and combine with your regular ingredients!

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

A horse bone needle is used to test prosciutto and other charcuterie because it absorbs and releases scents quickly, which helps in telling if there’s any spoilage, but you can use it again immediately. Add a sheath for extra protection.