Sheath for horse bone needle

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!

What is a sheath for horse bone needle?

A horse bone needle is used to test prosciutto and other charcuterie as it absorbs and releases scents quickly, which helps in telling if there’s any spoilage, but you can use it again immediately. Each needle is hand-made and with a natural variation. As it is quite fragile, please do not insert it too hard or too deep, and do not wash it. Use this matching sheath to safely store your horse bone needle.

How do you use a horse bone needle?

The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. The quality of prosciutto is based on the curing process, region, and strict quality controls during production. Curing prosciutto originated in Italy thousands of years ago and the ham is produced only using specially bred pigs, sea salt, air, and time. By law Prosciutto di Parma is cured for at least 400 days (starting from the date of first salting), and some may be cured for as long as 3 years. After that time has passed, an independent inspector pierces the ham (1 cm) in several locations (see below) with the ‘Osso ago di cavallo’, a horse bone needle, smelling it after each puncture to check for scents that may indicate any flaws or spoilage. 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. The bone only requires a quick wipe on the apron in-between uses.

Buying a sheath for horse bone needle?

Order your osso ago di cavallo at startercultures.eu, the European webshop for all your fermentation, sausage, and charcuterie needs. By Meneer Wateetons, renowned Dutch fermentation and meat expert and author. Order on weekdays before  3 pm and we’ll ship the same day.  Questions on the usage? Ask them in our chat, we’re here to help!

Get 20% off

Add this sheath to your horse bone needle and get it with 20% off. Combine the two below.

Online English spoken ‘how to make your own dry cured charcuterie’ workshop

Learn how to make your own whole muscle charcuterie from ‘Meneer Wateetons’, the author of the (dutch) leading work in this field: ‘Over Charcuterie‘. Cured ham, pancetta, guanciale, lardo, coppa and more delicious Southern European dried meat products will be covered. 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. Click here for more info.