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.

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

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  

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.

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.

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.

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

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.

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.

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.

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).

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!

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.

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

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.

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.

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

To keep your pH tester in optimum condition, it’s electrode should be kept moist with this special electrode storage solution.

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.

A blunt knife mashes your meat, rather than cut it, which negatively affects the bind, creating smearing of your sausage. You can try to sharpen it yourself, but an alternative is to simply buy a new knife. This is a replacement knife for meat grinders no. 8 or 10/12