Tools

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

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.

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.

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

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

=== 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!

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.

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.

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.

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.

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.

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.

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

In this online English spoken workshop you will learn everything about salting, drying, maturing, vacuuming, smoking, temperature and humidity in 90 minutes, after which you will be ready to make your own charcuterie yourself, safe and tasty.

This pocket sized allround pH tester can be used for all types of fermentation (including meats and cheeses). Comes with everything you need to get started measuring right away.

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

To keep your pH tester in optimum condition, it’s electrode should be cleaned with this special pH electrode cleaner liquid.