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All in one ‘make your own Southern European style sausage’ – starter kit

74,19

This starter kit for making your own Southern European Spanish or Italian style dry cured sausages has all the ingredients you need! Add our optional online workshop, and we’ll teach you how it’s done.

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4,49
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8,09
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4,49
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6,75
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19,79
simple 2 prong sausage pricker
8,99

In stock

professional 3 prong sausage pricker
17,50

Only 2 left in stock

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8,09
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15,29
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0,00
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11,69
Size 10/12
97,00

In stock

Size 8
87,00

In stock

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78,30
For grinders size 10/12
14,99

In stock

For grinders size 8
14,99

In stock

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13,49
Stomper for size 10/12
11,99

In stock

Stomper for size 5/8
9,99

In stock

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8,99
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Sausage stuffer | 3/5/7/10 L
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177,00
Size 5 liters
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Size 7 liters
207,00
Size 10 liters
327,00
168,15310,65
234,65

Description

Have you always dreamed of making your own dry cured sausages? This all in one starter kit for making your own Southern European Spanish or Italian style sausages has all the ingredients you need! Not sure how to get started? Worried about safety? Optionally add our online course on making your own dry cured sausages!

Contents of this starter kit for southern European dry cured sausages

This package consists of:

  • Raps Biostart Plus starter culture  or Bactoferm T-SPX- for a distinctive Southern European flavor
  • 1 kg of nitrite salt (0,6%) (comparable to cure #1)
  • 50 grams of potassium nitrate (saltpeter)
  • 100 grams of dextrose
  • 50 grams of ascorbic acid
  • 2 meters of beef middles
  • 1 bag of Bactoferm 600 mold
  • 1 sausage pricker
  • 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
  • ❕ Optional: online workshop on how to make your own dry cured sausages.
  • Optional: impress everybody with your equipment! Eg with le Porkert, known worldwide as ‘the Ferrari among the meat grinders’. Complete this rock-solid Czech classic with stuffing tubes and a meat stumper.

Recommended reading on making your own (dry cured) sausages and charcuterie

Online English spoken dry cured sausage making workshop
learn how to make dry cured sausages at home

During this English spoken masterclass you will learn the theory and practice of making cured dry sausages such as salami’s, fuet, chorizo, pepperoni and summers sausages at home. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and sausagemaking,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.Click here for more info.

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