Sausages and charcuterie

Make your own 3-star Poularde de Bresse en vessie or culatello with this beef bladder. The huge size of this bladder makes it suitable for the largest of chickens. Or any other application you have in mind.

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!

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.

The big boy! No less than 1.8 to 2.5 kg of meat will fit in this 70 cm long intestine. Fat ends are made from the last part of the intestinal tract of the pig and are used, among other things, for Hausmacher liver sausage. | SALE (best before 06/25)

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.

It is essential to know the exact pH at a certain time in the fermentation, so you need this pH calibration buffer powder.  Calibrating at least twice a month is recommended, and also when you haven’t used your electrode for quite some time, it was cleaned, or it is a new one or simply because you want to make sure your fermentation is going according to plan.

Because of the added yeasts, this slow RAPS Biostart plus starter culture gives the characteristic Southern-european flavor. Ideal for Southern-european sausages and to add flavor to your Northern European sausage.

During this English spoken workshop you will learn the theory and practice of making cured dry sausages such as salami’s, fuet, chorizo, pepperoni and summers sausages. Foodwriter Meneer Wateetons will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.

A set of 3 stuffing tubes for meat grinders (for different casing diameters). They allow you to cheaply convert your meat grinder into a sausage stuffer.

Most difficult to find, but we have the hog bung cap!! This characteristic irregular-shaped intestine is most famous for Italian ‘Nduja.

The Porkert is known world wide as ‘the Ferrari among the meat grinders’. And not without reason. These rock-solid Czech classics have been the absolute top for the home sausage maker for over 100 years.

Barley koji gives depth to the flavor of food (umami). One easy way to start using koji is with dried peeled barley koji grains.

Unique product, you won’t find it anywhere else! The after-end is the part that passes from the large intestine into the rectum. Around 30 cms in length and with a large diameter (ca 40 mm). | SALE (best before 04/25)

If you want to prevent your or your childrens from turning into sausage, a wooden stomper is a handy accessory. It will push your meat through the grinder, instead of using your fingers.

All ingredients you need to make fresh sausages at home. Ranging from simple links, to boudin blanc to merquez. Enough for at least 20 meters of sausages. Including an optional online workshop.

Working in the kitchen requires sharp knives. But they also entail the danger of cutting yourself. With these gloves you don’t have to worry about that anymore.

Use this sheath for horse bone needle to safely store your horse bone needle. A horse bone needle allows you to check if your charcuterie has reached its right maturity through the Puntatura test. Complete it with this matching sheath to safely store your horse bone needle. A beautiful set for true lovers of raw ham and other charcuterie!

This brine and marinade injector will help you marinade and brine your meats, for extra flavor and juicyness.

All additives needed to make your own pâté or terrine. The ingredients in this kit ensure color formation, color retention, durability and a nice firm and slicable bind. With the free disposable thermometer your pâté will be cooked to perfection!

All in one kit for making your Northern European style sausage. Let your imagination run free! Everything is possible with this package. Add the optional online workshop if you’ve never made dry cured sausages before.

In this English spoken workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings.